from the Monte Alegre plantation located in Itacaré, along the Rio de Contas, south of Bahia. This river flows straight from "chapada diamantina", a prehistoric region in the center of Bahia. It is a river full of diamonds which bathes the Forastero type trees, giving precious pods.
Bean type: Forastero
75% chocolate (cocoa, sugar, pure cocoa butter, soy lecithin without GMO).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 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.