Made with Madagascan cacao, the exceptional qualities of the Pralus couverture have been long recognized. The cacao beans were grown in the Ambaja region (Sambirano basin) where the majority of cacao beans come from. With a famous French pastry chef and baker as a father, François Pralus’s passion for the finest chocolate of the most excellent quality is so deep rooted that he has his own plantation for cacao beans in Madagascar. 

The extra-long conche time gives the chocolate its roundness and lusciousness, enhancing the smooth texture of this no sugar couverture.