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$25.00 USD
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$25.00 USD
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Pralus
Pralus - Barre Infernale Noire
Story
International Chocolate Awards, World 2014 - Bronze
This grand 160g chocolate bar is considered to be an ace in Pralus’ sleeve. The perfect example of an extraordinary pairing of chocolate made from the fruity Madagascar cacao beans with a nutty praline core. Let this be the dessert to conclude a romantic night of juicy steak and rich, tannic red wine on a high note. You will not need any more aphrodisiac ;) Have you seen pictures and videos circling around with the gooey perfection? Here's how to achieve the same texture for your Barre Infernale!
Features
MAKER: Francois Pralus, France
CACAO ORIGIN: Madagascar
WEIGHT: 160 g (5.6 oz)
SIZE: 17.5 x 4.5 x 2 cm
Ingredients
Praliné 50% (roasted hazelnuts, sugar, 17% roasted almonds, cocoa butter, milk chocolate (sugar, cocoa butter, milk powder, 45% minimum cocoa, non-GMO sunflower lecithin)), dark chocolate 70% minimum (cocoa, sugar, cocoa butter, non-GMO sunflower lecithin), whole almonds 13%. Keep in a cool dry place between 16 and 18°C (60.8 to 64.4°F). Contains nuts and milk.
We ship the best luxury craft chocolate from around the world to Canada, USA and worldwide.
Shipping costs for orders outside of Canada and the USA vary depending on the destination. The shipping costs for international orders are displayed on the checkout page.
We currently ship to the following countries: Singapore, the United Kingdom.
Please note that customs/duties fees are not included in the price of shipping and are the sole responsibility of the customer upon delivery if applicable.
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Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.
To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.
On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.