Regular price
$26.00 USD
Sale price
$26.00 USD
Regular price
$9.00
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Pralus
Pralus - Barre Infernale Brut de Plantation
Story
François Pralus' signature creations, the Inferno Bars combine the pleasures of chocolate with a crunchy and melting texture to create the perfect blend of flavors around exquisite chocolates. Pure pleasure in XXL version, 160 grams of pure greed! The Raw Plantation Bar is a raw cocoa bar from Madagascar delicately roasted and ground with chips of beans. Fresh, fruity, spicy, acidulous, highly aromatic and lingering in the mouth.
Features
MAKER: Pralus, France.
CACAO ORIGIN: Madagascar.
COCOA CONTENT (Outer Layer) (%): 75%
WEIGHT: 160g (5.64 Oz)
SIZE: 17.5 x 4.5 x 2 cm
FLAVOUR PROFILE: Smooth, intense, fruity, nutty; this bar has it all.
Ingredients
Dark chocolate (Madagascar cocoa: 75% minimum, sugar, cocoa butter, emulsifier: sunflower lecithin), Madagascar cocoa bean chips.
Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging.
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.
Hello Chocolate cannot make any delivery date guarantees for international orders.
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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.