Pralus - Barre Infernale NoirePralus
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!
International Chocolate Awards, World 2014 - Bronze
Origin - Rhône-Alpes, France
Weight - 160 g
Size: 17.5 x 4.5 x 2 cm
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.
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.
I couldn't get the IG-worthy oozing filling even when I had the bar completely warm to room temperature. It was still freaking decadent and yummy.
Pralus - Barre Infernale Noire
Pricey but oh so worth it
Best chocolate EVER! Melt in your mouth goodness
My friends love the it! And the customer service is awesome !