Francois Pralus Madagascar Chocolate Bar

$9.99

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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 Criollo beans from Pralus' own plantation in Madagascar
  • Slightly minty, fruity aroma with acidic, red berry flavors

In stock

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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 Criollo beans from Pralus’ own plantation in Madagascar
  • Slightly minty, fruity aroma with acidic, red berry flavors