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Pralus Chocolatier Tablette Melissa

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pralus chocolatier tablette melissa specialty foods
Pralus Chocolatier Tablette Melissa
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  • Pasteurized
  • by Pralus
  • France

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.

"The Melissa bar is my absolute favorite chocolate for snacking. I love dark chocolate, but I don't always love how strong it can be, but this 45% bar has the smooth richness of dark chocolate with the buttery, light essence of a milk chocolate and zero bitterness. I always stock up on this one.”
Murray’s Marketing Team – New York, NY
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.

Allergens: Milk

  • 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. 
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