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Made with Madagascan cacao, the exceptional qualities of the Pralus couverture have been long recognized. The cacao beans were grown in the Ambaja region (Sambirano basin) where the majority of cacao beans come from. With a famous French pastry chef and baker as a father, François Pralus’s passion for the finest chocolate of the most excellent quality is so deep rooted that he has his own plantation for cacao beans in Madagascar.


Bright 75% dark chocolate.
Bean type: Criollo
For cakes, tarts, cupcakes, mousse, and pralines.


BIO cocoa: 75% minimum, BIO sugar, BIO cocoa butter, emulsifier: BIO sunflower lecithin. Store in a cool, dry place between 16 and 18 ° C.
Cacao percentage: 75%
Weight: 1 kg

Maker Description

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.