Weighing in at a mighty 160g, and regarded by many as Pralus’ secret weapon, Barre Infernale is anything but a typical chocolate bar. Barre Infernale Noire has the distinctive fruitiness of Madagascan cacao, with a rich intensity. Beneath the smooth surface of the dark chocolate outer lies the praline centre that gives this bar its decidedly nutty finish. We think that a slice of this Bar Infernale Noire would be perfect with a glass of red wine, or perhaps after a hearty steak supper.
ABOUT THE MAKER
Pralus has been making patisserie and baked treats in Roanne, France, since 1948. Auguste Pralus quickly became famous for his Praluline, a gorgeous brioche packed with rose-sugar-coated pieces of almonds and hazelnuts. Auguste’s son François is now at the helm, and Pralus has become famous the world over for its fabulous chocolate. François is a master chocolate maker – he’s always on the lookout for new cocoa beans and has recently bought his own farm on the Madagascan island of Nosy Be.
Ben S. –
This is a seriously indulgent dessert. This version – which has whole almonds embedded in the ganache – is less overpowering than the same bar with pistachios
Nicola P. –
Amazing! My first taste of Pralus chocolate and I’m impressed- a thick chocolate shell covering creamy praline and crunchy almond – perfect blend of different textures in each bite. The only issue (besides the price) is that it comes as a single giant slab so is somewhat difficult to ration…