You’ve heard of wine flights, ever heard of a chocolate flight? A great option for those who want to try several single-origin chocolates without the commitment to a much larger bar, these smaller 50g bars will do just the trick. Like their indulgent counterparts, chocolates have terroir as well, tasting different depending on where the cacao beans are grown. Indulge yourself in this Latin American pyramid of single-origin chocolates from some of the best countries for cacao beans: Peru, Dominican Republic, Nicaragua, Cuba, and Brazil.
A selection of 50g chocolate bars from the world’s 5 greatest choices: Peru, Dominican Republic, Nicaragua, Cuba, Brazil
Weight - 250 g
75% cocoa, sugar, pure cocoa butter, GMO-free soy lecithin. Store in a dry place between 16 and 18°C (61-64°F).
Pralus House was founded by Auguste Pralus. He opened his first bakery in 1948 and in 1955 obtained the title of Meilleur Ouvrier de France due to his high-quality work. Auguste Pralus was a very popular pastry chef in France back in the mid-1900's. He was the inventor of the "Praluline", a brioche infused with pralines made with Valencia almonds and Piedmont hazelnut and rolled in rose petal infused sugar. Today, it is his son, François Pralus Master Chocolatier who took over the House. Pralus workshops produce over 100 tons of chocolate per year from beans from around the world. Today, the chocolate factory has its own plantation in Madagascar to provide an increasingly delicious range.