Pralus have used a blend of Criollo, Trinitario and Forastero cocoa from Indonesia, Ghama and Ecuador to create this robust and bitter, single origin chocolate with a slight spicey note with acidity to the edge to balance.
Whilst a step over the edge for most tastes, this is a high cocoa, bitter dark chocolate lovers dream.
'Fortissima' in French and Italian meaning strong.
Pralus, situated in Roanne, France, are one of the few chocolate houses creating chocolate direct from the cocoa bean. Owner, François Pralus, produces chocolate of exceptional quality, achieving accolades from The Grand Prix d’Excellence International du Chocolat and the Grand Prix du Festival International du Chocolat.
Beautiful, one of my personal favourites. Its slight waxiness becomes totally irrelevant set against the sensational flavour and its gorgeous texture. I actually don't think it's that bitter but then I love the natural bitterness of dark chocolate. It's bitter compared to what Valhrona or Cluizel produce but their MO seems to be to lessen the bitterness as to become nonexistent. Pralus for the win!