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 from the islands of Sao Tome and Principe (off the coast from Cameroon and Gabon)
- Made from Forastero beans very unlike other African cacao due to the island’s genetic purity
- Fruity and spicy aroma with fresh, acidic flavors