PRALUS - Madagascar 75% Chicago POS The name Pralus was first

The name Pralus was first associated with chocolate in 1948 when Auguste Pralus began his first patisserie in France

like a walk through a fruits garden

Add matcha powder ( 2g / 1 tsp / 2 chashaku scoops) into a suitable tea bowl

Prepared as an usucha and the texture turns light and smooth with a sweeter flavor and creamy consistency

edible flowers

PRALUS - Madagascar 75% Chicago POS The name Pralus was firstThe name Pralus was first associated with chocolate in 1948 when Auguste Pralus began his first patisserie in France. Francois Pralus furthered the tradition by creating his own single origin bars from the world's finest beans in 1991. As with many French chocolatiers, the cacao beans are roasted much longer than their European and American counterparts. The result is a darker colored bar with smokier, darker flavors. Explore the dark, roasty, iconic