Pralus Brut de Plantation (Sao Tome)
Yet another decadent chocolate ingot from French maker Pralus. Francois Pralus has sourced the beans for this creation from Claudio Corallo’s Sao Tome plantation and the hand of both cocoa experts shine through the chocolate.
Take a bite and you are immediately hit by a wave of flavours. Spicy fruit notes mix with a hint of tart berries and some tropical fruits. The strong flavours are matched by the powerful nibs. This intense addition adds a strong earthy flavour and wooded note.
The nib pieces mixed throughout this generous chunk of chocolate also give an unusual texture. Unlike the buttery smoothness of Pralu’s bars or the fudgy nougat of his Barres Infernales, the Brut has a crunchy crumbly texture. The nibs break up the chocolate which falls apart slightly as you eat it. Eating this bar is a more rustic experience than you might expect from the French maker. But the less refined chocolate is far more fun to eat as you break off irregular crunchy pieces and enjoy the intense mix of flavours and textures.
Auguste Pralus began making patisserie and baked treats in Roanne, France in 1948. Today, Auguste’s son François is at the helm, and Pralus is now best 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.
Weight 160 g Type of Chocolate Maker Maker Country Cocoa Percentage Bean Origin Bean Variety
1 review for Pralus Brut de Plantation (Sao Tome)
August 19, 2016
I really enjoyed this thick, chunky bar. It’s like a chocolate Pico Cao Grande. The size and shape work so well for the nibby texture. I can’t get enough of Sao Tome cacao with its earthy aroma and rich flavours. Add in the crumbling texture of this bar and you feel you are tasting the essence of a volcanic, tropical island. This is quite a different flavour from other Pralus bars that I have tried. It tastes much closer to something that Claudio Corallo would produce himself. Less berry and fruit, but stronger earth and woody notes, which are complemented here by the texture. There’s a subtle complexity that almost goes into porcelana territory.
Energy 2427kJ/585kcal Fat 44g of which - saturates 28g Carbohydrates 33g of which - sugars 26g Protein 9.4g Salt traces
- Soybeans, milk (traces), nuts (traces)
- Sugar, pure cocoa butter, GMO free soya lecitihin, cocoa beans
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Pralus are an artisan patisserie and chocolate maker, founded by Auguste Pralus in 1948. Now run by his son François, they are best known locally for their "Praluline" brioche and range of single origin chocolate bars. Read more about Pralus