Bar of the Week: Michel Cluizel Concepcion

Region: Venezuela

Cocoa Content: 66%

This will be the final bar in our taste of the Michel Cluizel collection before we begin our feature of another artisan chocolate maker (here's a hint - they're Italian). The Carenero beans used to make this bar are from a regional type of cacao grown east of Venezuela's capitol, Caracas. The beans are fermented, dried, and polished in the traditional methods that have been used since 1902 before being handcrafted into one of Cluizel's signature bars. The tasting notes alone are enough to pique interest with descriptions of vanilla, honey spice cake, and caramel, and a lingering aroma of dried fruit.

Also worth a mention are the Cluizel champignons, which are back in stock on our truffle counter. These delicious mushroom-shaped chocolates are filled with a hazelnut gianduja cream and topped with a crunchy nut praline. There are many other deals and delights for you to discover so stop by this Saturday for a taste of Michel Cluizel.

Fun Fact: The Concepcion bar debuted in 1997, along with the Caribbean Los Ancones and the Mangaro bar which uses beans from Madagascar. Each bar is named for its home plantation.