This bar is very unusual because Cuban beans remain very rear due to country's long isolation. Those beans are spicy and fresh, with notes of herbaceous plants. This bar is produced from trinitario cocoa beans and has an amazingly long finish.
Bean type: Trinitario
Origin - Rhône-Alpes, France
Weight - 100 g
75% chocolate (cocoa, sugar, pure cocoa butter, non-GMO soy lecithin). Store in a cool dry place between 16 and 18 ° C.
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 PralusMaster Chocolatier who took over the House. Pralus workshops produce over 100 tons of chocolate per year from beans from around the world. Know-how and the tradition of Pralus go further and today the Chocolate factory has its own plantation in Madagascar to provide an increasingly delicious range.