Fortissima when translated from Italian means “strong”. True to its name, this bar screams loudly and proudly with the strength of the cacao content. The beans selected were dedicated to delivering a strong aromatic profile. This bar would certainly please people who love dark chocolate but find that chocolates around the 70% cacao content to be too sweet.
Bean type: Criollo, Forastero, Trinitario
75% chocolate (cocoa, sugar, pure cocoa butter, non-GMO soy lecithin). Store in a cool dry place between 16 and 18 °C. May contain traces of nuts or milk.
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.