It is perhaps not widely known that the globally popular Trinitario beans originated from Trinidad. A hybrid of Forastero and Criollo, they’ve garnered international praise in their own right for their distinctive flavours. They are now ago-tobean for artisan chocolate makers the world over. The beans from this bar hail from Trinidad, the birthplace of Trinitario cacao. This is an intensely earthy dark chocolate bar from the ever popular French maker Pralus. As the chocolate melts, you’ll discover layer after layer of grassy notes. With hints of grilled asparagus and hints of truffle, this is a decidedly savoury bar. Overall, this is a wonderfullywell-balancedbar, with hints of acidity at the finish that act as the ideal counterpoint to the initial alkaline muddiness. In this ever so aromatic bar, we found a quite unique herbal flavour that is sure to appeal to those who love floral chocolate.
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.
PralusHouse 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.