François Pralus comes from a distinguised family of French master artisan bakers and chocolatiers. In 1999, he discovered the island of Nosy Be, off the coast of Madagascar’s cocoa region, the Sambirano Valley. The scent of the coffee trees, Ylang Ylang, frangipani and spices captivated him: for the love of Criollo, the world’s finest caco trees, he purchased a 17 hectare plot of land on Nosy Be and became the first chocolatier to own a cacao plantation. Did he know he was sowing the seeds of a brand new gourmet odyssey and human adventure? Pralus is renowned the world over for his 75% single origin, and 100% cacao bars.
A sensational creation by François Pralus, this bar is a praliné with toasted Piedmont hazelnuts and coated with milk chocolate 45% cocoa. Diabolical!
Praliné (roasted hazelnuts and almonds, sugar, chocolate 75%, vanilla), hazelnuts, chocolate 45% (sugar, pure cocoa butter, milk powder, cocoa, non-GMO soy lecithin) Keep in a cool dry place between 16 and 18°C