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Chocolate Bars
 
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WEB SITE  www.chocolats-pralus.com
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The legacy of Pralus (pronounced prah-LOO) began in 1955 when Auguste Pralus opened up a patisserie in Roanne. His son Franc¸ois took over in 1988 and continues the family business today, with an especially keen focus on single origin chocolate. After studying with the finest pastry chefs including the renowned Jean Jacques Bernachon in Lyon (the first patissier to discover the superiority of single origin Chuao over cacao blends and to use it in his chocolates), François decided to pursue his own passion--producing chocolate from bean to bar.

France
favorite chocolate maker   bean-to-bar  
 
WEB SITE  www.chocolats-pralus.com
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29 records

 
Pralus
75% cacao
Vic:8 Deb:7
 
Pralus
75% cacao
Vic:8 Deb:8
 
Pralus
75% cacao
Vic:8 Deb:8
 
Pralus
75% cacao
Vic:10 Deb:8
 
Pralus
75% cacao
Vic:9 Deb:8
 
Pralus
75% cacao
Vic:7 Deb:5
 
Pralus
75% cacao
Vic:8 Deb:8
 
Pralus
75% cacao
Vic:9 Deb:7
 
Pralus
75% cacao
Vic:8 Deb:8
 
Pralus
80% cacao
Vic:8 Deb:7
 
Pralus
75% cacao
Vic:10 Deb:9
 
Pralus
75% cacao
Vic:8 Deb:7
 
Pralus
75% cacao
Vic:9 Deb:6
 
Pralus
100% cacao
Vic:6 Deb:5
 
Pralus
75% cacao
Vic:9 Deb:10
 
Pralus
75% cacao
Vic:8 Deb:8
 
Pralus
75% cacao
Vic:10 Deb:9
 
Pralus
45% cacao
Vic:7 Deb:6
 
Pralus
75% cacao
Vic:9 Deb:8
 
Pralus
75% cacao
Vic:8 Deb:8
 
Pralus
75% cacao
Vic:6 Deb:6
 
Pralus
75% cacao
Vic:8 Deb:7
 
Pralus
75% cacao
Vic:10 Deb:10
 
Pralus
75% cacao
Vic:8 Deb:8
 
Pralus
75% cacao
Vic:8 Deb:9
 
Pralus
70% cacao
Vic:9 Deb:9
 
Pralus
75% cacao
Vic:9 Deb:10
 
Pralus
75% cacao
Vic:9 Deb:8
 
Pralus
75% cacao
Vic:9 Deb:8

https://www.ceder.net/chocolate/complete_list.php?FindMakerId=17&OrderBy=chocolatiernum
07-December-2022 01:04:01
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