The name Pralus was first associated with chocolate in 1948 when Auguste Pralus began his first patisserie in France. Francois Pralus furthered the tradition by creating his own single-origin bars from the world's finest beans in 1991. As with many French chocolatiers, the cacao beans are roasted much longer than their European and American counterparts. The result is a darker colored bar with smokier, darker flavors. Explore the dark, roasty, iconic flavors of Francois Pralus chocolates.
D**R
Divine!
This is one of the best cocoa powders out there. Incredibly smooth and truly divine.
C**8
Heaven
My favorite cocoa powder. Rich, dark decadent!
Z**.
I bake. This is THE powdered (non-Dutch process) cocoa ...
I bake. This is THE powdered (non-Dutch process) cocoa I use. It is dark, rich and fabulous.
J**N
Quality Unsurpassed
Excellent quality
A**E
Five Stars
Best Cocoa Powder.
K**Y
Five Stars
Best tasting cocoa out of 10 cocoa tastings
L**T
... this in Paris and found it to be the best cocoa I've ever purchased
I bought this in Paris and found it to be the best cocoa I've ever purchased. Highly recommended.
Trustpilot
1 month ago
2 weeks ago
