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CHOCOLATE
Type of Chocolate
ICA Winners 2022
Dark
Milk
White
Sugar-Free & Low-Sugar
Drinking
Vegan
Baking & Nibs
Fruits, Nuts etc.
Halal-Friendly
Brands
Beau Cacao
Bonnat
Kankel Cacao
Naive
OBOLO
Original Beans
PARADAi
Pralus
Raaka
Sierra Sagrada
Soma
Qantu
Zotter
Regions
EUROPE
France
Lithuania
ASIA
Thailand
GIFTS
Valentine's Day Gifts
Ready to Ship
Build Your Gift
CLEARANCE SALE
DON'T MISS
50% OFF
0
BESTSELLERS
CHOCOLATE
Type of Chocolate
ICA Winners 2022
Dark
Milk
White
Sugar-Free & Low-Sugar
Drinking
Vegan
Baking & Nibs
Fruits, Nuts etc.
Halal-Friendly
Brands
Beau Cacao
Bonnat
Kankel Cacao
Naive
OBOLO
Original Beans
PARADAi
Pralus
Raaka
Sierra Sagrada
Soma
Qantu
Zotter
Regions
EUROPE
France
Lithuania
ASIA
Thailand
GIFTS
Valentine's Day Gifts
Ready to Ship
Build Your Gift
CLEARANCE SALE
DON'T MISS
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Pralus - Dark Chocolate - Sao Tome 75%
Pralus - Dark Chocolate - Sao Tome 75%
Pralus
S$15.00
|
/
Story
Francois Pralus is a rare example of French chocolatier who makes his own chocolate. In case of
Pralus
he receives his own dried cocoa beans from the very best cacao plantations from around the world. His collection of single origin chocolate bars became well-known worldwide for their smooth texture and deep taste of real chocolate. This Sao Tome single plantation chocolate bar is made of very balanced cacao beans from Sao Tome island plantation in African western equatorial part. This chocolate was produced in France using
a gentle
process of roasting and brewing of cacao beans. The aim of the process is to produce amazingly smooth and fruity chocolate without
an overload
of sugar.
Features
This is a result of the trees' genetic purity.
Bean type: Forastero
Weight - 100 g
Ingredients
75% cocoa, sugar, pure cocoa butter, GM-free soya lecithin.
Cacao content – 75%
May contain traces of milk and nuts.
Maker Description
Pralus
House 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
Pralus
Master 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.