Francois Pralus is an exceptional, international multi-award winning, Master Chocolatier. He is one of the few in France to manufacture his own chocolate. Today almost 100 tons of Pralus chocolate are manufactured and sold each year.
To the west of Caracas, Venezuela, accessible only by boat, and after several kilometers of winding and uncertain road is a mythical place: Chuao. This small village has been known for generations for the purity and quality of the cacao that grows there. Bordered in the North by dense tropical forests, in the South by the Caribbean Sea, this isolation guarantees a pure criollo and some hybrids unique in the world. An exceptional terroir, ancestral know-how, traditional drying on the ground in front of the church square have made this cocoa the most sought after in the world and the best. The tiny production makes it a rare product that we are proud to present to you. This chocolate is balanced in bitterness and acidity, woody, robust.
Taste Notes: Bitter & Woody
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