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Pralus Chocolatier Tablette Papouasie Bar

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pralus chocolatier tablette papouasie bar specialty foods
Pralus Chocolatier Tablette Papouasie Bar
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  • by Pralus
  • France

You don’t need a passport to taste the rich, intense chocolate of Papua New Guinea—French chocolatier Francois Pralus sources his cacao beans from over a dozen regions across the globe, namely tropical destinations in Southeast Asia. One of the only chocolate makers to roast his own cacao beans, Pralus is known for his dedication to pure and incomparable flavor. His Papouasie chocolate bar is a 75% dark chocolate blend made with only four natural ingredients and features Trinitario cacao beans, which gives this delectable brick of chocolate some woody, slightly sharp notes on top of its powerful and luxurious dark chocolate essence.

“I’m one of those guys that actually prefers dark chocolate over milk chocolate. This one walks that line perfectly between bitter and sweet. I like to enjoy this along a creamy, flavorful blue like Bayley Hazen.”
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.
  • Straddling the line between milk and dark chocolate, it will pair well with either end of the spectrum. Great for creamy cheeses and strong blues alike.
  • Francois Pralus is a celebrated French chocolatier who produces world-renowned chocolates.
  • He currently owns a cacao plantation in Madagascar where the highest quality beans from around the world, personally selected by him, are grown and harvested. They are then transferred to his facility in France to be turned into chocolate.
  • He created the “Barre Infernale” to combine the richness of chocolate and the creaminess of praline, and introduced the bar to the U.S. at NYC’s annual chocolate trade show in 2005. "
  • 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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