{"title":"Michel Cluizel","description":"\u003ch2 id=\"speakable-headline\"\u003eChocolate by Michel Cluizel, from bean to bar\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMichel Cluizel chocolate is French artisanal production, created under one roof in Damville from the cocoa bean to the finished praline. Since 2012, the Norman house has held the state seal of Entreprise du Patrimoine Vivant for living heritage craftsmanship.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMichel Cluizel\u003c\/strong\u003e is a chocolate manufacturer from Damville in southern Normandy, founded in 1948 by confectioners Marc and Marcelle Cluizel. Around two hundred people roast, grind, and conch the cocoa themselves here instead of buying ready-made couverture – for which the company coined the term \u003cem\u003ecacaofèvier\u003c\/em\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eIt all began in a kitchen on the Rue de Verdun in 1948\u003c\/h3\u003e\n\u003cp\u003eMarc and Marcelle Cluizel were confectioners when they stirred their first chocolate in their kitchen in Damville in 1948. That same year, their son Michel stood by as an apprentice.\u003c\/p\u003e\n\u003cp\u003eWhat held his interest was less the sweetness than the material itself: how a bean smells before it is roasted, and how differently it tastes afterwards. Michel Cluizel, born in 1933, turned his parents' kitchen into a manufactory that still processes its own cocoa to this day.\u003c\/p\u003e\n\u003cp\u003eIn 1987, the shop on the Rue Saint-Honoré in Paris was added, followed by the first in New York in 2005. That same year, Michel handed over leadership to his son Marc, who is supported by his siblings Pierre, Sylvie, and Catherine; he himself remained connected to the house until his death in 2020. Today, the third and fourth generations work side-by-side, and the manufactory still bears the same family name as it did in 1948.\u003c\/p\u003e\n\n\u003ch3\u003eBars, pralines, and a Christmas collection that changes every year\u003c\/h3\u003e\n\u003cp\u003eThe house covers the entire spectrum, from pure single-origin plantation bars and ganaches and pralinés to marshmallow bears, which are more for the children.\u003c\/p\u003e\n\u003cp\u003eWe carry the Christmas collection, which Cluizel reinvents and produces in limited quantities every year: an advent calendar, two praline boxes, a truffle box, and a bear, all with a festive design and a gift bag.\u003c\/p\u003e\n\u003cp\u003eFor 2026, the collection is called \u003cem\u003eRoyaume du Solstice\u003c\/em\u003e, the Kingdom of the Solstice. On every box, a white stag, an owl, and foxes travel through the snow.\u003c\/p\u003e\n\n\u003ch3\u003eWhat is allowed in has been set in stone since 1999\u003c\/h3\u003e\n\u003cp\u003eBack then, the house established its list of ingredients as a program and called it \u003cem\u003eNoble Ingredients\u003c\/em\u003e: a short list against which every recipe has been measured ever since.\u003c\/p\u003e\n\u003cp\u003eThey sweeten with cane sugar, flavor with real Bourbon vanilla beans instead of vanillin, and emulsify with rapeseed lecithin where many houses resort to soy. Artificial flavors and laboratory colors stay out. Cluizel has held the state seal of Entreprise du Patrimoine Vivant, which France awards to companies with rare artisanal expertise, since 2012.\u003c\/p\u003e\n\n\u003ch3\u003eSeven plantations, seven chocolates\u003c\/h3\u003e\n\u003cp\u003eThe most famous line from the house is called \u003cem\u003ePlantation\u003c\/em\u003e: chocolate made from the cocoa of a single plantation, not a blend of many origins.\u003c\/p\u003e\n\u003cp\u003eMokaya in Mexico, Los Anconès in the Dominican Republic, Vila Gracinda on São Tomé, El Jardín in Colombia, Mangaro in Madagascar, Riachuelo in Brazil, La Laguna in Guatemala – each bears its name on the packaging, and each tastes different because the soil, rain, and fermentation differ. Cluizel works directly with the planters, without intermediaries, across all three cocoa continents.\u003c\/p\u003e\n\n\u003ch3\u003eDamville, two hours by car west of Paris\u003c\/h3\u003e\n\u003cp\u003eThe manufactory is located on the Avenue de Conches; since 2016, Damville has been part of the municipality of Mesnils-sur-Iton. Those who visit can go to the Chocolatrium and watch the production.\u003c\/p\u003e\n\u003cp\u003eIn the Chocolatrium, the visitor area of the manufactory, production runs behind glass, and the experience ends with a tasting. For a village in the Eure, it is an astonishing destination.\u003c\/p\u003e\n\u003cp\u003eThe best time to start is during the Advent season. The Christmas boxes show in a single layer what the house is capable of – ganache, praliné, nougatine, truffle, mendiant, all side-by-side. After that, you'll know which plantation bar is next in line.\u003c\/p\u003e","products":[{"product_id":"michel-cluizel-weihnachtspralinen-195g","title":"Christmas chocolates","description":"\u003ch2 id=\"speakable-headline\"\u003eChristmas pralines by Michel Cluizel in twenty varieties\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eChristmas pralines by Michel Cluizel is a flat box of twenty French chocolates made from milk and dark chocolate, filled with ganache, praliné, and nougatine. The box belongs to the limited Royaume du Solstice collection and comes with a gift bag.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChristmas pralines\u003c\/strong\u003e are the smaller of the two boxes of chocolates that Michel Cluizel has filled for the winter of 2026: 195 grams, twenty pieces, in festive printed cardboard. On the lid, a white stag moves along a frozen lake; above him is the crescent moon, as slender as a sickle in the green polar lights.\u003c\/p\u003e\n\n\u003ch3\u003eMilk and dark chocolate, different piece by piece\u003c\/h3\u003e\n\u003cp\u003eThe Christmas pralines by Michel Cluizel lie before you in three rows, and it is clear at a glance that here, twenty different recipes sit side by side rather than one variety in many iterations.\u003c\/p\u003e\n\u003cp\u003eSome are square and smoothly coated, others ribbed, still others wrapped in gold or silver foil, and one bears the embossed symbol of the house. Beneath the shells, delicate ganaches alternate with crunchy nougatines and creamy pralinés. Almond and hazelnut provide the base note, candied lemon cubes add a bright counterpoint, and hints of cinnamon and ginger linger in the background.\u003c\/p\u003e\n\n\u003ch3\u003eThe box that stays on the table\u003c\/h3\u003e\n\u003cp\u003eAfter dinner, it is brought to the center, the lid is set aside, and then everyone takes turns, comparing and choosing the next one.\u003c\/p\u003e\n\u003cp\u003eThe quantity is enough for a group of four or five people without anyone needing to count. If you give them as a gift, you do not need to explain anything: the box is already festively printed, and the gift bag is included. For an espresso after dinner, the dark ones are chosen first, while the light ones are saved for later. And when only three are left at the end, that is the moment that reveals who has truly good manners.\u003c\/p\u003e\n\n\u003ch3\u003eA wafer leaf beneath the nougatine\u003c\/h3\u003e\n\u003cp\u003eIn the list of ingredients, between almond and hazelnut, there is an inconspicuous word that makes all the difference: wafer.\u003c\/p\u003e\n\u003cp\u003eThis refers to the paper-thin, rolled \u003cem\u003ecrêpe dentelle\u003c\/em\u003e from Brittany, which is added in shards to the nougatine to give it the crunch that usually only freshly burnt sugar provides. Because it consists of wheat flour, butter, and barley malt and absorbs moisture immediately, it must be folded in at the last moment and the praline coated right away. This very time pressure is the reason why such fillings are rare in the industry.\u003c\/p\u003e\n\n\u003ch3\u003eThe stag of the night, guardian of the stars\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eRoyaume du Solstice\u003c\/em\u003e is the name of the 2026 Christmas collection, the Kingdom of the Solstice, and Michel Cluizel has given each product within it its own character.\u003c\/p\u003e\n\u003cp\u003eOn this box, the white stag takes center stage.\u003c\/p\u003e\n\u003cp\u003eHe is the guardian of the stars, whose hooves awaken forgotten paths—or so the house tells it. Around him lies a winter landscape of black firs and blue ice; a swan glides over the lake, two foxes trot through the snow, and on the mountainside, the entrance to the sacred cave glows warmly from the rock. A red-feathered cardinal provides the only bold splash of color in this blue. The larger box in the collection shows the same animals again, but at their destination.\u003c\/p\u003e\n","brand":"Michel Cluizel","offers":[{"title":"195 g","offer_id":53071451095374,"sku":"031CLU0003","price":28.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cluizel-weihnachtspralinen-2026-195-g.jpg?v=1787068571"},{"product_id":"michel-cluizel-weihnachtstrueffel-160g","title":"Christmas truffles","description":"\u003ch2 id=\"speakable-headline\"\u003eChristmas truffles by Michel Cluizel, rolled in cocoa\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eMichel Cluizel's Christmas truffles are a box of fifteen pieces that feature a coating of bitter cocoa powder instead of a chocolate shell. These are the same Truffes à la crème that Cluizel carries all year round, here in a Christmas edition with its own gift bag.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChristmas truffles\u003c\/strong\u003e are the 160-gram truffle box from Michel Cluizel's Royaume du Solstice collection, containing fifteen pieces in three rows. The ganache is made from cream and 71% Mangaro chocolate from Cluizel's own plantation in Madagascar. On the lid, a snowy owl glides with spread wings over snow-covered fir trees.\u003c\/p\u003e\n\n\u003ch3\u003eDark chocolate that consists only of itself\u003c\/h3\u003e\n\u003cp\u003eThese truffles are the most puristic item in the entire Christmas collection, as they place the cocoa center stage all on its own.\u003c\/p\u003e\n\u003cp\u003eThe Mangaro bean brings the red, almost fruity notes that Madagascar is known for, and the cream rounds them out into a ganache that melts on the tongue immediately. The dark cocoa powder on the outside provides the tart counterpoint. Bourbon vanilla resonates beneath, without being recognizable as vanilla. Because the surface is irregularly powdered and each truffle has its own unique dents, no two pieces look the same.\u003c\/p\u003e\n\n\u003ch3\u003eWith espresso, red wine, or an open fire\u003c\/h3\u003e\n\u003cp\u003eA truffle of this size does not fit into the mouth all at once, so it is taken in two bites, and the cocoa powder dusts up with the first.\u003c\/p\u003e\n\u003cp\u003eOnly then does it become clear just how much bean is actually inside. It pairs well with espresso because both share the same roasted bitterness, and it works with a robust red wine for the same reason. Take the box out of the fridge half an hour before serving, otherwise the ganache remains muted and you only taste the cold. By the way, fifteen pieces are gone faster than you’d like.\u003c\/p\u003e\n\n\u003ch3\u003eWhy the powder and not the shell\u003c\/h3\u003e\n\u003cp\u003eA truffle could also be dipped in chocolate, but then it would be a different confection, and that is exactly the point here.\u003c\/p\u003e\n\u003cp\u003eThe classic truffle dispenses with a hard shell and is rolled in cocoa powder instead, because the powder absorbs the moisture of the ganache and forms a thin, matte skin. This skin holds the core together without cracking when you bite into it. The price for this is a short shelf life: a powdered truffle ages faster than a coated praline, which is why it is traditionally only available in winter.\u003c\/p\u003e\n\n\u003ch3\u003eThe owl of a thousand stories\u003c\/h3\u003e\n\u003cp\u003eEvery product in the 2026 Christmas collection has its own figure, and the owl watches over the truffles, serving as the house’s narrator for the kingdom.\u003c\/p\u003e\n\u003cp\u003eIt settles on the snowy fir trees, huge, luminous, almost motionless, and its eyes glow like two winter suns – this is how Michel Cluizel himself describes the motif. Each beat of its wings is said to tell a memory of the kingdom. Behind it lies the mountain range in the northern lights, at the edge of the forest below, two foxes trot through the snow, and far in the back, the cave entrance glows again – Royaume du Solstice, the Kingdom of the Solstice. Of all the motifs in the collection, this is the quietest, and that is exactly what suits a box of dark truffles.\u003c\/p\u003e\n","brand":"Michel Cluizel","offers":[{"title":"160 g","offer_id":53071578857806,"sku":"031CLU0004","price":26.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cluizel-weihnachtstrueffel-2026.jpg?v=1787068575"},{"product_id":"cluizel-adventskalender-pralinen","title":"Advent calendar chocolates","description":"\u003ch2 id=\"speakable-headline\"\u003eAdvent Calendar Chocolates by Michel Cluizel, 24 unique treats\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Advent Calendar Chocolates by Michel Cluizel is a calendar featuring twenty-four different chocolates from the French chocolatier, with a unique treat behind every door. The Royaume du Solstice collection is a limited edition for 2026, and the calendar comes with its own gift bag.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAdvent Calendar Chocolates\u003c\/strong\u003e is the Christmas calendar from the Normandy-based manufacturer Michel Cluizel, weighing 265 grams and equipped with twenty-four individually filled compartments. The motif shows the Tree of Secrets, surrounded by forest animals, and the box measures 37 by 25 centimeters.\u003c\/p\u003e\n\n\u003ch3\u003eA different chocolate behind every door\u003c\/h3\u003e\n\u003cp\u003eNot a single chocolate is repeated in this calendar: ganache, praliné, nougatine, and truffles alternate until the twenty-fourth day is reached.\u003c\/p\u003e\n\u003cp\u003eThe fillings run the entire gamut: melting, creamy, crunchy. Almond and hazelnut provide the nutty base note, while candied orange peel and lemon cubes add fresh accents, and anyone who bites into a chocolate with a whole coffee bean will notice it immediately. Cinnamon and ginger lie underneath as a subtle warmth, so quiet that you only notice them with the second piece.\u003c\/p\u003e\n\n\u003ch3\u003eThe best reason to get up earlier in the morning\u003c\/h3\u003e\n\u003cp\u003eOne door per day, that is the appointment – and it holds, because each piece is large enough to be eaten in peace, and small enough not to ruin your appetite.\u003c\/p\u003e\n\u003cp\u003eA chocolate tastes different with morning coffee than it does with evening tea, because the roasted notes come into play then. If you share the calendar, the Advent season becomes a daily negotiation over who gets to bite first. Some households solve this with a fixed rule, others leave it to whoever wakes up first.\u003c\/p\u003e\n\u003cp\u003eFor children, the calendar is a serious matter because there is no mass-produced candy behind the doors, but something new every day. Opened like a book, the box stands firmly on the sideboard, and because the cardboard itself is festively printed and comes with a gift bag, it is ready to be gifted as is.\u003c\/p\u003e\n\n\u003ch3\u003eTwo types of salt from the same bay\u003c\/h3\u003e\n\u003cp\u003eThe ingredient list includes two salts side by side, Guérande salt and Fleur de Sel, and that is no coincidence.\u003c\/p\u003e\n\u003cp\u003eBoth come from the salt marshes of the Breton Atlantic coast, but they do different things. The coarser sea salt seasons the caramel fillings from within, while the Fleur de Sel lies on top and crunches briefly between the teeth before dissolving. You can only achieve this contrast between a soft filling and a single salty point if both are dosed separately. An effort you can taste.\u003c\/p\u003e\n\n\u003ch3\u003eThe Kingdom of the Solstice\u003c\/h3\u003e\n\u003cp\u003eRoyaume du Solstice is the name of the collection for which Michel Cluizel designed this year's calendar, and it tells the story of the longest night.\u003c\/p\u003e\n\u003cp\u003eWhen you open the lid, you stand in an ice cave. The white stag with the golden antlers looks up at the polar lights, the snowy owl circles overhead, a fox trots through the blue. In the center grows the Tree of Secrets. The doors are located between its branches, hidden behind a star, a bell, and a little bear.\u003c\/p\u003e\n\u003cp\u003eIt tells the story of the night when the guardian spirits of the forest march to the sacred cave and lay their gifts at the roots. Marc Cluizel releases the collection anew every year, so the calendar will look different again next winter.\u003c\/p\u003e\n","brand":"Michel Cluizel","offers":[{"title":"265 g","offer_id":60425011233102,"sku":"031CLU0001","price":49.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cluizel-adventskalener-pralinen-2026.jpg?v=1787068571"},{"product_id":"cluizel-weihnachtspralinen-335-g","title":"Christmas chocolates with mendiants","description":"\u003ch2 id=\"speakable-headline\"\u003eChristmas Chocolates with Mendiants by Michel Cluizel\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eChristmas Chocolates with Mendiants by Michel Cluizel is a box containing thirty-three French chocolates and a separate compartment full of mendiants, topped with pistachio, almond, and candied fruit. It is a limited edition and comes with its own gift bag.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eChristmas Chocolates with Mendiants\u003c\/strong\u003e is the 335-gram gift box from Michel Cluizel’s Royaume du Solstice collection, divided into two compartments: on the left, six mendiants, and on the right, thirty-three milk and dark chocolates. On the lid, the entire forest community gathers before a ray of light breaking through an ice cave.\u003c\/p\u003e\n\n\u003ch3\u003eTwo compartments, two types of chocolate\u003c\/h3\u003e\n\u003cp\u003eThese Christmas chocolates from Michel Cluizel can do something the small box cannot: they place two styles side by side, the flat medallion and the filled chocolate.\u003c\/p\u003e\n\u003cp\u003eOn the left lie six medallions of dark and milk chocolate, each topped differently with chopped pistachio, roasted almond, and pieces of candied fruit that still have a bit of a crunch. On the right, the chocolates are stacked in five rows: square, ribbed, wavy, and in gold and blue foil. Tucked in between are round ganaches with their cocoa percentage embossed on them. Honey and candied orange peel are added here, which are not found in the small box.\u003c\/p\u003e\n\n\u003ch3\u003eFor the party that gets bigger than planned\u003c\/h3\u003e\n\u003cp\u003eThirty-three chocolates and six mendiants are the amount you need to get through an evening where more people arrive than announced.\u003c\/p\u003e\n\u003cp\u003eBetween the flat medallions with their whole nuts and the soft fillings beside them lies a whole range of textures. The dark ones go well with coffee, the ganaches with a glass of port wine, and the milk chocolates are left for late in the evening. When you give this gift box, you are gifting a whole round table of treats.\u003c\/p\u003e\n\n\u003ch3\u003eNamed after the four mendicant orders\u003c\/h3\u003e\n\u003cp\u003eThe name of the flat medallions comes from medieval France, where their four toppings represented the habits of the mendicant orders.\u003c\/p\u003e\n\u003cp\u003eAlmond, hazelnut, fig, and raisin represented the colors of these religious habits. Sources vary on which fruit stood for which order. Michel Cluizel sticks to the form but swaps the toppings for pistachio and candied fruit. The method remains the same as ever: the nut must be placed into the still-liquid chocolate before it sets, which is why no two medallions look alike.\u003c\/p\u003e\n\n\u003ch3\u003eWhen the light rises in the ice cave\u003c\/h3\u003e\n\u003cp\u003eNo other design in the 2026 Christmas collection features as many animals together as this box, and there is a reason for that.\u003c\/p\u003e\n\u003cp\u003eIt tells the story of the moment the forest's guardian spirits reach their destination: wolves, the white stag, a doe, foxes, a swan, an owl, squirrels, and a hare gaze together into a warm light breaking through the center of the blue ice. On the longest night of the year, the light is reborn—this is the solstice, which gives the collection its name: Royaume du Solstice, the Kingdom of the Solstice. Anyone who places both of Cluizel’s Christmas boxes side by side will see the same story twice, once on the journey and once at the destination.\u003c\/p\u003e\n","brand":"Michel Cluizel","offers":[{"title":"335 g","offer_id":60425228910926,"sku":"031CLU0002","price":44.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cluizel-weihnachtspralinen-2026-335-g.jpg?v=1787068574"},{"product_id":"cluizel-marshmallow-baerchen-50g","title":"Marshmallow bears","description":"\u003ch2 id=\"speakable-headline\"\u003eMarshmallow Bear by Michel Cluizel with a caramel center\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eThe Marshmallow Bear by Michel Cluizel is a single bear made of vanilla marshmallow, coated in dark chocolate and filled with liquid salted butter caramel. It is called \"Ourson Guimauve\" on the box, belongs to the Royaume du Solstice collection, and comes with a gift bag.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eMarshmallow Bear\u003c\/strong\u003e is the smallest treat Michel Cluizel makes for winter: a single 50-gram bear in a window box, featuring a dark chocolate exterior, airy marshmallow underneath, and a center of salted butter caramel that flows out when bitten, tying the whole thing together.\u003c\/p\u003e\n\n\u003ch3\u003eFirst the chocolate snaps, then comes the caramel\u003c\/h3\u003e\n\u003cp\u003eMichel Cluizel's Marshmallow Bear is constructed so that when you bite into it, three things happen in succession, and it is precisely this sequence that makes it special.\u003c\/p\u003e\n\u003cp\u003eFirst, the dark coating gives way and snaps, then comes the marshmallow, which contains a real Bourbon vanilla bean, and finally the caramel runs out, salty and still liquid. Because the coating is bitter and the center is sweet and salty, the two balance each other out instead of one side dominating. For a product aimed at children, the flavor profile is surprisingly sophisticated.\u003c\/p\u003e\n\n\u003ch3\u003eFor your coat pocket and the first of Advent\u003c\/h3\u003e\n\u003cp\u003eOne bear in a box is not meant for stocking up, but as a thoughtful gesture for one specific person on one specific day.\u003c\/p\u003e\n\u003cp\u003eIt fits in an Advent envelope, on a breakfast plate on the first of December, or in a coat pocket before a trip to the Christmas market—anywhere a whole box of chocolates would be too much. Children take it with both hands and, as expected, bite the bear's head off first, and adults do exactly the same. If you place it on a heater for a moment, the caramel becomes even more liquid—but only for a moment, otherwise the chocolate loses its shine.\u003c\/p\u003e\n\n\u003ch3\u003eWhy marshmallows are a matter of seconds\u003c\/h3\u003e\n\u003cp\u003eGuimauve is the French word for marshmallow, and at Cluizel, its production is a matter of timing rather than just the recipe.\u003c\/p\u003e\n\u003cp\u003eSugar syrup, invert sugar, and water are boiled and whipped into softened gelatin, and that is exactly when the texture is decided: too early, and the mixture collapses; too late, and it becomes tough. Afterward, it must be poured into the mold before it sets. With the filled bear, there is the added difficulty that the caramel inside must remain liquid even after the coating is applied. Beef gelatin is used as the gelling agent, so the bear is not suitable for vegetarians.\u003c\/p\u003e\n\n\u003ch3\u003eThe smallest piece from the kingdom\u003c\/h3\u003e\n\u003cp\u003eNext to Advent calendars and boxes of chocolates, the bear might seem like a byproduct of the 2026 Christmas collection, but Michel Cluizel has given it its own stage.\u003c\/p\u003e\n\u003cp\u003eIt sits on the box against a mint-green background, with a window providing a view of the dark chocolate. While deer, owls, and foxes populate the large boxes, this little bear is the animal itself. If you look closely, you will spot him again: in the Advent calendar, a small bear is depicted sitting among the branches of the Tree of Secrets, in the middle of the Royaume du Solstice, the Kingdom of the Solstice.\u003c\/p\u003e\n","brand":"Michel Cluizel","offers":[{"title":"50 g","offer_id":60429126205774,"sku":"031CLU0005","price":7.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cluizel-marshmallow-baerchen-2026.jpg?v=1787068577"}],"url":"https:\/\/nurgutes.eu\/en\/collections\/michel-cluizel.oembed","provider":"nur Gutes","version":"1.0","type":"link"}