Pralus, situated in Roanne, France, are one of the few chocolate houses creating chocolate direct from the cocoa bean and as such known as a bean to bar chocolate maker or cacaofevier. 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. Pralus own their own cocoa plantation in Madagascar and so have direct control over the quality of cocoa grown and used in the creation of their fine chocolate. Pralus have also successfully managed to use the infamous Forastero cocoa in some of their origin bars with truly amazing results. Credit indeed to a true bean to bar chocolate maker.
Pralus Papouasie, 75% dark chocolate bar
Distinct notes of Rhubarb are found within this fine dark chocolate bar by Pralus. We would even go as far to describe it as rhubarb crumble with cream, due to the toffee sweetness combined with a wonderfully creamy melt.
- Cocoa content
- Cocoa Origin
- Papua New Guinea
- Cocoa Estate
- Cocoa Variety
More on Pralus...
The Pralus Quality
In order to concoct the quintessential aromas and original bouquets, each “marriage” of chocolate is blended and refined in his Laboratoire Chocolat, set up in 1991.
Hailing from the finest Criollo, Trinitario and Forastero, François Pralus imports no less than eighteen different varieties of bean - from Central America, South America, Madagascar, Sao Tome and Principe and Indonesia - for his blends. Some of which contain eighty percent cocoa. The remarkable creativity and the high standards of the Maison Pralus have been awarded with the highest accolades: The Grand Prix d’Excellence International du Chocolat and the Grand Prix du Festival International du Chocolat.
Pralus chocolate origins
François Pralus now has his own cacao plantation in Madagascar on the island of Nosy Be, also known as the “isle of perfumes”. From Sao Tome by the way of Brazil and Venezuela, Monsieur Pralus has personally selected cacao for the plantation from the finest origins in the world. The beans are grown, harvested and fermented with care and then roasted and transformed into a delightful chocolate in his Roanne facility.
Everyone can fall under a magic spell; François Pralus, for his part, fell under that of chocolate and praline at a very early age. Inherited from his father Auguste, his taste for the black gold and other sugared sweets soon transformed itself into a passion which will never leave him. This passion ultimately led him to cultivate the reputed Criollo under the Malagasy sky and to produce his very own chocolate.
Always inventive, François Pralus concentrates his many talents in his patisserie creations and, equally, his chocolate “paintings”.
A dynamic twenty-five strong team works together developing chocolates in the heart of the Pralus site. Since 1988, François Pralus has been observing the traditions laid down by his father in 1948. In accordance with the key principles established by the founders of Pralus: Discover and promote new products and flavours while maintaining the highest possible quality and respecting artisan traditions.
Pralus are one of the few chocolate houses creating chocolate direct from the bean, known as a bean to bar chocolate maker (cacaofevier). Pralus own their own cocoa plantation in Madagascar and so have direct control over the quality of cocoa produced and used in their chocolate, they have also successfully managed to use Forestero cocoa in some of their origin bars with amazing results.
Pralus are certainly creating some of the finest chocolate in the world. Perhaps their current artisan position and limited distribution outside France has helped keep their minds focused on creating chocolate and not perpetuating their brand image across the globe. Pralus is a true discovery in chocolate and we hope Pralus keeps its feet firmly on the ground.