Pralus - Barre Infernale NougatPralus
Calling this an infernale (devilish) would be a misleading misnomer. An angelic mix of nougat, French honey, whole chunks of almonds and pistachios are coated in a massive layer of creamy milk chocolate. The honey in this Barre is extra special, coming from the little village of Mars near the Loire. Sweet and rich with a satisfying crunch, this bar was surely made for sharing… if you manage to resist wolfing it all down yourself…
Have you seen pictures and videos circling around with the gooey perfection? Here's how to achieve the same texture for your Barre Infernale!
Sugar, Mars honey, almonds, pistachios, glucose, egg white, Madagascar vanilla, 45 % chocolate (cocoa, sugar, pure cocoa butter, milk powder, GMO-free soya lecithin), lactose. Store in a cool dry place between 16 and 18°C. 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.
Milk choc on the outside, nougat on the inside. Yums. Nougat never fails.
It was really good and sooo tasty, it brought back memories of eating french traditional nougat whilst doing christmas shopping in France - wonderful
Really loved the quality of the nougat and the chunks of pistachios and almonds in it!
I actually prefer the nougat one to the pistachio. Will buy the nougat one again, when there’s a sale.
All of my purchased bars are excellent! It’s not cheep or reasonable prices but worth it.