Pralus Le 100% Madagascar Dark Chocolate
Pralus Le 100% Madagascar Dark Chocolate
Weight: 100 g
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Bean to Bar
Bean to Bar
Direct-Source Cacao
Direct Sourced
At 100% and no sugar, this Pralus Le 100% Cacao chocolate is for serious chocophiles. This Madagascar chocolate made with Criollo beans has a creamy fruity texture with a slight tart acidity. Savor this chocolate in small pieces, or chop it and add it to your salad or some oatmeal for a delicious treat.
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Maker
François Pralus Country
FranceCacao Origin
Madagascar
Certified EU Organic
EU Organic
Manufactured in a facility which also processes dairy
Trace Dairy
Certified Non-GMO
Non-GMO
Manufactured in a facility which also processes peanuts
Trace Peanuts
Sesame Free
Sesame Free
Soy Free
Soy Free
Manufactured in a facility which also processes Tree Nuts
Trace Tree Nut
No animal products, and vegan sugar or alternative sweetener
Vegan+
Gluten Free
Gluten Free
INGREDIENTS & ALLERGENS
INGREDIENTS & ALLERGENS
SHIPPING & GIFT OPTIONS
SHIPPING & GIFT OPTIONS
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REAL CHOCOLATE
True chocolate has rich, nuanced flavors. Like wine it can vary by the variety of cacao beans, and where it's grown.
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ETHICALLY SOURCED
Chocolate makers that source cacao at high standards beyond Fair Trade, and produce responsibly.
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A CURATED SELECTION
A diverse selection sourced from the top 2% of all chocolate in the world.
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25,000+ HAPPY CUSTOMERS
Once you’ve tasted pure chocolate, the other stuff won’t do. Read verified customer reviews.
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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.
Cacao Region
Nosy Be, MadagascarNosy Be is a famous tourist destination off the northwest coast of Madagascar, near the famous cacao-growing region of Sambirano Valley. The name actually means "big island" in the Malagasy language, though its area is a mere 124 miles squared. Once a major location of plantation of sugarcane and production of its derived products (sugar and rum), the island's main activities are now tourism and the plantation of ylang-ylang (for the production of essential oils).
Cacao Estate
Pralus EstateWorld-renowned chocolate maker François Pralus has had his own cacao plantation on Madagascar since 2000. The 17-hectare farm is located on the Malagasy island of Nosy-Be, to the north of the mainland. A few years after taking over the land, Pralus decided to plant 25,000 criollo variety cacao trees, as the plantation would be supplying his own bean to bar chocolate company. He chose Nosy-Be in particular because of its fragrant impression; the island’s nickname is actually ‘Perfume Island,’ because of all the ylang-ylang, vetiver, pepper, and vanilla plants that surround you there.
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