Pralus Chocolatier Tablette Melissa
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- by Pralus
Not a bitter bite in sight! The Melissa bar from French chocolatier Francois Pralus has all the full flavor of a dark chocolate without the any of the sharp, herbal notes that often come with a high-percentage of cacao. This milky, decadent chocolate is made with 45% cacao—just a notch above the traditional 30% for milk chocolate—giving it more depth of flavor while retaining its sweet, buttery character. The Melissa bar, sourced from Criollo cacao beans, is a favorite among chocolate lovers for exactly this reason, not to mention its distinct, smooth notes of honey and caramel.
- Red Bee Honeycomb Box is made at the Red Bee Apiary in Weston, Connecticut.
- The honeycomb offers honey it its purest form, cut straight from the hive and left unprocessed.
- You can see the perfectly structured hexagons that make up this visually distinct honeycomb.
- A slightly offset grid of wax cells makes the structure of the honeycomb stronger.
- For those wondering: yes, bee’s wax is safe to eat.
- This Honeycomb Box should be the star of any cheese board—try using it as the centerpiece, where it’s sure to attract attention.
- If preferred, you can cut it into smaller pieces to savor just a bit at a time. Honey has preservative qualities, which means it lasts forever and won’t go bad.
- Pâtisserie Chocolaterie Pralus was opened in Roanne, France, in 1948 by Auguste Pralus, inventor of the famous praline studded brioche bun the Praluline.
- His son François took over the business and turned it into the world-renowned chocolate company it is today.
- To craft their chocolate, Pralus sources cocoa beans from about 20 tropical regions around the world, then roasts, crushes, and grinds them in-house in France where they’re then made into decadent chocolate bars.
- Pralus is regarded around the world as a standard of craftsmanship and high-quality chocolate.