This dark chocolate is one of François Pralus’ first recipes and one of his rare blends. It is an 80%, a high percentage which is worth its name. The master chocolatier wanted it powerful and selected beans with an aromatic profile, each bringing their own identity and qualities. Criollo, Forastero and Trinitario for notes of cocoa, fruity, tangy and slightly smoky notes.
Types of beans: Trinitario, Forastero and Criollo.