FRANÇOIS PRALUS MADAGASCAR 75%
■ Bean: Criollo
■ Organic
■ Bean to bar
■ Paper packaging
■ 3.5oz. - 100g
Its exceptional qualities have long been recognized. The cocoa chosen by François Pralus grows in the Ambanja region (Sambirano basin), where most of Madagascar's cocoa comes from. The distinctive taste and aroma of these beans are due to their genetic heritage and terroir. The cacao trees grow in the shade of large trees populated by endemic species. This exceptional natural environment, combined with the work of the farmers, produces a very balanced, tangy and fruity chocolate with notes of redcurrant and yellow fruits such as citrus, flavors that are particularly typical of cacao from this region.
A prestigious history, deep roots in Roanne, preserved craftsmanship, recognized and award-winning quality, humanistic values, and a strong environmental conscience. Not to mention unbridled creativity and cultivated good humor. This is how one could describe Pralus, a historic company very much in tune with its times. Constantly evolving, in 75 years Pralus has grown from a renowned Roanne pastry shop to a company with nearly 200 employees, with a presence in France and abroad. Today, in addition to the historic pastry shop in Roanne, there are 19 boutiques, a chocolate factory, and a cocoa plantation in Madagascar. From father to son and now to grandson, each generation has contributed to the business while maintaining its founding values. In developing the company, François Pralus has strived to preserve a family spirit combined with the expertise and quality that have earned him the recognition of his peers.
