Chocolate

Pralus chocolate

Pralus is recognized for its unique know-how and his exclusive creations. This chocolate is distinguished by its carefully selected cocoa beans, his exceptional flavors and his high-end quality.

How are Pralus chocolates made?

1. Selection of cocoa beans

The success of Pralus chocolate is based above all on the rigorous selection of cocoa beans. François Pralus travels to plantations around the world to choose the rarest and highest quality beans in order to produce high-end chocolate. Each bean has its own characteristics, influenced by its geographic origin, climate and cultivation methods.

Criollo beans: renowned for their finesse and rarity.

Trinitario beans: a cross between Criollo and Forastero, offering a perfect balance between aromas and robustness.

Forastero beans: often used for their productivity, they have intense and powerful notes.

2. Roasting

After the selection of the beans, comes the crucial stage of roasting. This is where the cocoa beans reveal all their flavors. Pralus uses specific techniques for each type of bean, adjusting the roasting time and temperature in order to best develop the aromas. This artisanal process produces exceptional chocolate, recognized for its complexity and richness of taste.

3. Conching

Then comes the stage of conching, where the beans are finely ground into a velvety paste. This carefully controlled operation sometimes lasts several days for certain high-end chocolates. Conching achieves a smooth texture and homogenizes flavors, ensuring a unique sensory experience with each bite.

4. Tempering

Finally, the chocolate goes through the tempering, an essential step to ensure perfect shine and clean breakage. This technique involves heating and then cooling the chocolate to precise temperatures, allowing the cocoa butter crystals to stabilize. Thanks to this process, Pralus bars offer a crunchy and melting texture at the same time, the symbol of great chocolate.

Our high-end chocolates

The Pralus house offers a wide range of chocolates, with varied origins and different intensities, there is something for all palates.

Dark chocolate bars 75%, 80% and 100%

Among the essentials of Pralus, we find the famous dark chocolate bars made from pure cocoa beans from various terroirs. Each tablet bears the name of its origin, such as Madagascar, Ghana, Venezuela or even Ecuador, thus reflecting the specificities of each vintage.

Pralines and ganaches

Lovers of filled chocolates are not left out with the pralines And ganaches of Pralus. Carefully crafted, these chocolate candies combine refined and surprising flavors, ranging from dried fruits to melting ganaches.