Pralus have been making patisserie and baked treats in Roanne, France since 1948. Auguste Pralus quickly became famous for his Praluline, a stunning brioche with pieces of bright red almonds and hazelnuts coated in rose sugar.
Today, Auguste’s son François is at the helm, but the Praluline is still their most popular product.
But Pralus is not better known for its extensive range of single origin chocolate bars. François is a master chocolate maker who is always on the lookout for new beans from exotic locations.
Pralus has a particular love of Madagascar, and owns a plantation on the island of Nosy Be, just off the north west coast of the country. It’s from this plantation that Pralus get the beans fine Criollo for their famous “Le 100%” Madagascar bar.