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 france's françois pralus: global chocolate blends
François Pralus personally imports no less than 18 varieties of cacao bean from across the globe for his chocolate blends - from Central and South America, Vanuatu, Madagascar, Tanzania, Papua New Guinea, Jakarta, Jamaica, Sao Tome and Principe, and Indonesia, to name some.
His remarkable creativity and exacting standards have earned Maison Pralus chocolates the "Grand Prix d’Excellence International du Chocolat" and the "Grand Prix du Festival International du Chocolat."
Sample the tastes of chocolate all around the equator:
Criollo Cacaos, 75% - the most prized:
Djakarta, Indonesie (Indonesia), Madagascar
Criollo Cacao, 45%:
Melissa (Milk Chocolate)
Trinitario Cacaos, 75% - sophisticated flavor:
Colombie (Colombia), Cuba, Jamaïque (Jamaica), Equateur,
Papouasie (Papua New Guinea), Trinidad, Vanuatu, Venezuela
Forastero Cacaos, 75% - the world chocolate standard:
Bresil (Brazil), Sao Tome & Principe, Tanzanie (Tanzania)
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Chocolat Céleste creates chocolate delicacies for the connoisseur. Our award-winning truffles and gifts are based on devotion to artistic presentation and flavor perfection. Every day, our chocolatiers craft each piece using the finest ingredients. We use premium European chocolate made from “first cut” cacao beans from around the world. And we continually search for rare and emerging cacao estates from which we can source. To this foundation, we introduce the best ingredients: fresh artisanal cream and butter; and the marketplace's finest liqueurs, nuts, fruits and spices. The secret to our success is allowing the natural flavor notes to take center stage. We never use preservatives.
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