Charming ambassador of the Pralus house

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100% Bean-to-Bar, made in Roanne.

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The Infernal Bars

Creativity, know-how and gluttony in ropes!

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A family and gourmet saga

The Pralus house was born in Roanne, where Auguste Pralus opened a pastry shop in 1948. His creativity combined with the quality of the products he worked on earned him immediate success. In 1955, he created the famous Praluline® , a pink praline brioche which quickly became the city's specialty. It was that same year that he obtained the prestigious title of Meilleur Ouvrier de France pastry and chocolatier.

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Great chocolate and pastry

Infernal Milk Bar

Praline filled with roasted Piedmont hazelnuts, coated with a Mélissa shell, our milk chocolate with 45% cocoa from Madagascar.

Infernal Nougat Bar

A 45% Mélissa shell which contains homemade nougat, full of almonds and pistachios.

Infernal Pistachio Bar

A dark chocolate shell which hides a melting and light heart of pistachio praline sprinkled with crunchy shards of pistachio nuts.

Black Infernal Bar

A dark chocolate shell which encloses a praline garnished with roasted Valencia almonds.

Orange Infernal Bar

The Infernale Orange Bar combines the crunch of dark chocolate with the sweetness of praline and the bitterness of candied orange.

Click & Collect

Order online and pick up your order in store within 1 hour.

Our French know-how

Discover our expertise as a master pastry chef and chocolatier. From bean to chocolate

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Lost Praluline Recipe

Immerse yourself in the heart of the deliciousness of the Lyon Street Food Festival 2024 with our creation approved by nearly 5,000 festival-goers: the Praluline Perdue.

Discover the recipe