Pralus - Dark Chocolate with Pistachio Nougat & Roasted Pistachios | Luxury Chocolate
Pralus - Dark Chocolate with Pistachio Nougat & Roasted Pistachios | Luxury Chocolate Table with Cut Dark Chocolate with Pistachio Nougat & Roasted Pistachios | Luxury  Chocolate Pieces of  Dark Chocolate with Pistachio Nougat & Roasted Pistachios | Luxury Chocolate
S$35.00

Story

THE sensational bar of the Barre Infernale series, this is 160g of unadulterated indulgence. Barre Infernale - Pistache is a delectable example of an extraordinary pairing. A substantial layer of dark chocolate made with fruity Madagascar cacao beans expertly surrounds a praline pistachio centre made of sweet and rich pistachio paste coating pieces of crunchy whole pistachio. This pairing culminates in a climax in the mouth, when the dark chocolate melts perfectly on your tongue and lingers while the pistachio paste takes over as the leading lady in a theatrical performance that only your sense of taste can experience. A popular pick among the epicurean. Whip this bar out to show off your exquisite taste in dessert at the end of a dinner party. It will be a sure-fire crowd pleaser.

Features

Delicious praline stuffed with whole pistachios for extra crunchiness.  
Have you seen pictures and videos circling around with the gooey perfection? Here's how to achieve the same texture for your Barre Infernale!
Origin - Rhône-Alpes, France
Weight - 160 g

Ingredients

Pistachio paste (61% pistachio, sugar, cocoa butter, lactose, pistachio flavor), 9% whole pistachios, 70% minimum dark chocolate (cocoa, sugar, cocoa butter, GMO-free sunflower lecithin) Keep in a cool dry place between 16 and 18 ° C (60.8 to 64.4 ° F). Contains nuts and milk.
Cacao content – 75%

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.

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