Pralus - Barre Infernale Lait

Story

Barre Infernale Lait is the milky sister of the Pralus’ well known Barre Infernale family. Truly a devilishly delicious bar, the shell is made of 45% milk chocolate with a rich cocoa flavor using beans sourced from the best plantations around the world. At its core, you will find tasty praline with toasted whole hazelnuts. A great dessert treat for a post-dinner indulgence.

Features

Delicious praline stuffed with whole hazelnuts of Piedmont.  

Origin - Rhône-Alpes, France

Weight - 160 g

Have you seen pictures and videos circling around with the gooey perfection? Here's how to achieve the same texture for your Barre Infernale!

Ingredients

Praline 50% [roasted hazelnuts 50%, sugar, roasted almonds, cocoa butter, milk chocolate (sugar, cocoa butter, milk powder, cocoa: 45% minimum, GMO-free sunflower lecithin)], milk chocolate (sugar, cocoa butter, milk powder, cocoa: 45% minimum, GMO-free sunflower lecithin), whole hazelnuts 13%. Store in a dry and cool place between 16 and 18°C. Contains nuts and milk.

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.