François Pralus Single-Origin Chocolate Bars
Cocoa Vintages like Fine Wines
Pralus chocolates are expertly crafted products made with dried cocoa beans from the very best cocoa plantations around the world. Owner François Pralus manufactures his own chocolate using these exceptional beans, some of which are produced with pure varieties while others come from his own distinctive blend of cocoa beans.
François Pralus Chocolate
Mélissa: Single-Origin Chocolate: Madagascar
45% Cacao Milk Chocolate Bar
Madagascar single plantation chocolate. This is a 45% milk chocolate which is a high percentage of cocoa for a milk chocolate (the average is about 30%). The Melissa has lots of afficionados because it is so well-balanced and striking for its honey and caramel notes.
Single-Origin Chocolate: Brazil
75% Cacao Dark Chocolate Bar
Pralus’ sources their beans from the Monte Alegre plantation located in Itacar, along Rio de Contas, in the South of Bahia. Cacao Badaro is a family tradition with more than 100 years of history in the magical world of cacao. Using the environmentally friendly technologies: shade grown, organic and biodynamic, they have achieved outstanding productivity and quality. You know how Pralus works his chocolate, image the two combined and you have the Brazil bar.
Djarkta: Mixed-Origin Chocolate from Ghana & Indonesia
75% Cacao Dark Chocolate Bar
For this chocolate, Francois Pralus decided to add some Ghana to the Indonesian beans. The properties of the African beans balance the acidity of the Javanese cocoa beans. The result is a round chocolate with beautiful flavors and a long finish.
Single-Origin Chocolate: Ghana
75% Cacao Dark Chocolate Bar
When tasting the Ghana chocolate don’t expect any spice, fruit or floral aromas. What will strike you is deep, rich, luscious and powerful chocolate aroma. This is the purest form of chocolate taste in Pralus’ entire selection and it’s beautiful.
Single-Origin Chocolate: Ecuador
75% Cacao Dark Chocolate Bar
This chocolate is made from the famous Nacional Ecuador< per em> cocoa beans, also called Arriba. Sometimes compared to Criollo, the pods and the beans are larger and more tannic. Its aromatic profile makes it a must try for aficionados around the world. Pralus sources from an organic coop situated in Buena Fe Los Rios Province.
Single-Origin Chocolate: Madagascar
75% Cacao Dark Chocolate Bar
The Madagascar bar embodies Pralus’ love of the colorful island. They source the beans from Ambaja, in the region of Sambirano rich in criollos trees. The chocolate is so well balanced with its crisp acidity, fruitiness and floral notes. No wonder it is their best seller.
Single-Origin Chocolate: Indonesia
75% Cacao Dark Chocolate Bar
The island of Java in Indonesia is well known for the quality of its cocoa beans which comes from Criollo trees brought by the spanish in the 17th Century. Javanese beans have particular flavor profile due to the island terroir and the harvest, fermentation and drying method used. Add to this Francois Pralus’ magic touch and the result is this amazing chocolate that imparts a hint of smokiness.
Single-Origin Chocolate: Papua New Guinea
75% Cacao Dark Chocolate Bar
Papua New Guinea… a vast territory with volcanic soil and wild cacao trees of the Trinitario type. Chez Pralus we consider this bar not only aromatic but charismatic.
Single-Origin Chocolate: Venezuela
75% Cacao Dark Chocolate Bar
The cocoa comes from Barlovento, East of Caracas, facing the Caribbean Sea. This is a region of small villages and cacao collectives. Here you will find mostly Trinitario trees and as a result this cocoa is famous for its sweetness and floral aromas.
Fortissima: Single-Origin Chocolate: Ecuador
80% Cacao Dark Chocolate Bar
Fortissima in Italian and French translates to strong. This chocolate has an 80% cocoa content which is quite high. For this bar, Pralus’ selected beans with a strong aromatic profile to deliver on the promise that it is fortissima.
100% Single-Origin Chocolate: Madagascar
100% Cacao Dark Chocolate Bar
Francois Pralus now has his own cocoa plantation in Madagascar on the island of Nosy Be, also known as the isle of perfumes. From Sao Tome by 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.
