Pralus Chocolate is a French bean to bar chocolate maker. Among the few who actually own a cacao plantation. Francoise Pralus, who runs this old French chocolate making company now is specifically focused on the history and nature of the cacao growing estates the works with. Francois Pralus became a master in the art of chocolate.
This grand sensational 160g chocolate bar is considered to be an ace in Pralus’ sleeve. Barre Infernale Pistache the best example of unusual and extraordinary chocolate the merged outstanding fruitiness of Madagascar cacao beans with richness and nutty taste of its praline centre. Underneath a thick layer of dark chocolate, you will find yet another devilishly indulgent treat from French maker Francoise Pralus. Sweet and incredibly rich pistachio nougat hides delicious pieces of whole crunchy pistachio.
This incredibly rich bar is a favourite of all who favour good food and the quality of ingredients.Thinking of perfect dessert for your steak and wine party? There will be difficult to find a better option.
Delicious praline stuffed with whole pistachios for extra crunchiness.
PralusHouse was founded by Auguste Pralus. He opened his first bakery in 1948 and in 1955 obtained the title of Meilleur Ouvrier de France due to his high-quality work. Auguste Pralus was a very popular pastry chef in France back in the mid-1900's. He was the inventor of the "Praluline", a brioche infused with pralines made with Valencia almonds and Piedmont hazelnut and rolled in rose petal infused sugar. Today, it is his son, François PralusMaster Chocolatier who took over the House. Pralus workshops produce over 100 tons of chocolate per year from beans from around the world. Know-how and the tradition of Pralus go further and today the Chocolate factory has its own plantation in Madagascar to provide an increasingly delicious range.