The name Pralus was first associated with chocolate in 1948 when Auguste Pralus began his first patisserie in France. Francois Pralus furthered the tradition by creating his own single-origin bars from the world’s finest beans in 1991. As with many French chocolatiers, the cacao beans are roasted much longer than their European and American counterparts. The result is a darker colored bar with smokier, darker flavors. Explore the dark, roasty, iconic flavors of Francois Pralus chocolates.
- 100 gram bar, 75% cacao solids
- Made from Trinitario beans near Caracas, Venezuela blended with cacao from Ghana
- Delicate aroma with tasting notes of fern and hummus with a fudgy finish
Delicate on the nose but good aromatic intensity, fern and hummus, long after-taste on the palate.
Organic 75% cocoa