Francois Pralus
$10.50
Francois Pralus has expanded his family’s pastry shop to feature fine chocolates from around the world. Pralus was one of the first bean-to-bar makers. We offer 4 of his amazing bars. (3 oz.)
(with soy lecithin)
75% Costa Rica (trinitario)
Costa Rica is resplendent with about 6% of the world’s biodiversity. The cacao there reflects this wonderfull cornucopia of this terroir. Trinitario beans used in this bar resulted when premium Criollo cacao trees cross-pollinated with Amazon Basin cacao trees that the Spanish took to Trinidad in the 17th century.
Flavor Profile: woody and robust aromas and vanilla.
75% Cuba (trinitario)
From rare beans out of Cuba, since the US reinstated the ban on cocoa exports from Cuba. One of my favorite chocolates. One taste and you’ll swear you were in Cuba. A wonderfully full-bodied chocolate.
Flavor profile: smoky cigars, coffee, and toast, with braised corn finish.
75% Indonesia (criollo)
Criollo beans are the finest cocoa beans. The Spanish took Criollo trees from Central America to Indonesia in the 17thCentury. The flavor of the Javanese beans used for this bar comes from the island terroir and the fermentation and drying methods used.
Flavor Profile: dark chocolate brownie with a hint of smokiness.
100% Madagascar (criollo)
Just cocoa, no sugar. The beans are the highest quality Criollo cocoa beans from Pralus’ plantation in Madagascar. The extra long conche time produces a fabulously smooth and luscious, ultra high-percentage bar.
Flavor Profile: tart apple, smoky, citrus, with a touch of roasted hazelnut
| Which Bar | Cuba 75%, Costa Rica 75%, Indonesia 75%, Madagascar 100% |
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