With each bar tasted comes to a yearning for the real chocolate, whether it's an astonishingpistachio praline filled baror a simple and very balanced bar of Venezuela 75%. As you shrug off you mass-market "chocolate", why not to create your own collection of best chocolates from around the world? Assume some lighter flavours, bright colours and long lasting aftertaste of something truly natural.
Bean type: Trinitario
Origin - Rhône-Alpes, France
Weight - 100 g
75% chocolate (cocoa, sugar, pure cocoa butter, non-GMO soy lecithin). Store in a cool dry place between 16 and 18 ° C.
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.