A rich and buttery dark chocolate bar that melts slowly and thickly on the tongue. A riot of red berries along with dark plums and raisins lead into deep roasted flavours.
Pralus has been making patisserie and baked treats in Roanne, France since 1948. Auguste Pralus quickly became famous for his Praluline, a stunning brioche with pieces of bright red almonds and hazelnuts coated in rose sugar. Today, Auguste’s son François is at the helm, and while the Praluline is still popular, Pralus is now as well known for its chocolate. François is a master chocolate maker, always on the lookout for new cacao beans and even bought his own farm on the Madagascan island of Nosy Be.