Another dangerous chocolate creation from Pralus. The beans for this bar were sourced from the Sao Tome plantation of Claudiou Corallo - another adventurous chocolate maker and cocoa-growing guru.
Spicy and fruity notes and a hint of berries. Strong flavors enhanced by the cacao nibs. Pieces of nibs in this bar give it an unusual texture that falls apart when you eat it.
Have you seen pictures and videos circling around with the gooey perfection? Here's how to achieve the same texture for your Barre Infernale!
Size: 17.5 x 4.5 x 2 cm
Cacao mass, sugar, cacao butter, non-GMO soy lecithin.
Weight: 160 g
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.