Pralus Infernale Coffee Bar
Pralus Infernale Coffee Bar
Weight: 160 g
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Bean to Bar
Bean to Bar
Direct-Source Cacao
Direct Sourced
François Pralus revisits his creation with the Carré de Café®: a Carré de Café® shell and a Carré de Café® praline sprinkled with coffee caramel chips. Intense and stunning! The Infernale Bars combine the pleasures of chocolate with a crunchy and melting texture to create the perfect blend of flavors around exquisite chocolates.
Ingredients: Coffee praline [roasted hazelnuts, sugar, roasted almonds, cocoa butter, coffee milk (100% Arabica coffee, milk powder, cocoa butter, sugar, emulsifier: sunflower lecithin), coffee caramel burst], black coffee (100% Arabica coffee, cocoa butter, sugar, emulsifier: sunflower lecithin). Contains caffeine, not recommended for children and pregnant women. (Caffeine content: 205 mg per 100g).
Contains nuts. Produced in a factory that uses eggs, cereals (gluten) and milk.
INGREDIENTS & ALLERGENS
INGREDIENTS & ALLERGENS
Manufactured in a facility which also processes dairy
Trace Dairy
Manufactured in a facility which also processes peanuts
Trace Peanuts
Contains soy
Contains Soy
Contains treenuts
Treenuts
No animal products, but sweetened with non-organic refined sugar
Vegan
Gluten Free
Gluten Free
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Maker
François Pralus Country
FranceCacao Origin
Blend
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GIFT OPTIONS IN CART
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A CURATED SELECTION
A diverse selection of the best, ethically made chocolate, from over 60 fine chocolate makers.
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HOW WE SHIP
If it’s warm we ship with eco-friendly insulation and ice packs.
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INTERNATIONAL SHIPPING
Canada: $11.99 Flat Rate $150+ Other Countries: Rates calculated at checkout.
Also From the Same Maker
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Maker
François PralusFrançois Pralus is a French chocolate maker has been making chocolate since 1991. He has one of the most diverse line of single origin bars. Each bar highlights the unique taste profile from each origin country, taking you on a flavor adventure from around the world. Pralus also owns a plantation in Madagascar, so they have direct control of the quality of the beans they choose and has mastered cultivating the reputable Criollo bean. As a Master Chocolate Maker, he is one of the few makers in France to manufacture his own chocolate. The name Pralus has been around for over half a century when his father Auguste Pralus made a prominent household name in the confection world. He opened a store in 1948 and has been recognized with many awards and merits. Since then Pralus has set the bar high for his sense of creativity and skilled chocolate making.
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