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 Venezuela
- Made from Trinitario beans from the Barlovento region of Venezuela (east of Caracas)
- Strong aroma with notes of brown butter and licorice