Pralus Chocolate - 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 ;)
2014 - International Chocolate Awards - Best Dark Chocolate Bars with Fillings - Bronze
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.
Impressed with how efficient and prompt your team has performed for the delivery and dedicated service. Greatly appreciate and thank you!
Rich, melts in your mouth, bittersweet. Excellent chocolate that is slightly heavy on your palate but is a nice way to end a meal or a mid-day snack.
I am not buying chocolates from anywhere else since I discovered Hello Chocolate. Packaging is beautiful and it makes perfect gifts and the quality of chocolate is better than any! Great value as well.
This is my favourite, with the sweet and strong nutty fragrance within the dark chocolate layer. Even better when you leave it at room temperature for a while. Strongly recommend this flavour.
Hazelnut lovers shouldn't miss this. The filling is rather like a grown-up, refined version of a hazelnut spread - smooth and rich, but not sugary. It has chunks of hazelnut in it too, and they have a fresh, crunchy texture, not the either soggy or overly hard ones of nuts you may find embedded in a supermarket choc bar. The chocolate coating is perfectly made, being dark and bitter, with just a smidgen of sweetness, and it complements the filling well.