At Pralus, spring rhymes with excitement... and with chocolate, of course! Just like Christmas, the chocolate celebration has been in the works for weeks. Our workshops are transformed into veritable hives of creativity: chickens, bells, fish, rabbits, and small fry come to life under the fingers of our chocolatiers.
Chocolate lovers
But here at Pralus, we don't just make "Easter chocolates." Through these molds, we tell a story. One of unique expertise, a family passion, and an inimitable taste. For nearly 40 years, we have been making our own chocolate in Roanne, from bean to bar, using cocoa beans carefully selected from the four corners of the world. And it's this Grand Cru chocolate that we use to make our Easter creations: a true artisan chocolate, both powerful and delicate, which makes all the difference.
The Egg, the Chicken and the Cocoa Bean
At Pralus, before the chocolate, there are the beans. For Easter, before the chicken or the egg, it's always with the bean that we start, in the roaster, then in the conches from which, after a slow refining process, we extract the "couverture," from the origins carefully chosen by François Pralus. Today, we speak of "bean to bar" chocolate. It is with this master chocolatier's chocolate that the Easter figurines are molded by hand. A grand cru chocolate, intense, elegant, and delicate, shaped under the net delivered by the tempering machine. Once cooled, the molds are filled with friture and small eggs topped with homemade praline, then decorated and packaged by the expert hands of those who call themselves "the marmots." We've calculated that, from roasting to shipping to stores, each chocolate item requires the intervention of six Pralusians, the seventh being the salesperson who will advise you in one of the Pralus stores.
Our chickens in party clothes
Joyful, colorful, delicious, mischievous… Easter at Pralus is celebrated in a good mood and the colors of the ribbons ring out. For weeks, we've been molding dark or milk chocolate and the Marmots are hard at work in the packaging workshop. Eggs, fish, bells and chickens have full bellies and some are dressed in their finest! Lace and pearls are on the menu for a chocolatey nod to the celebration with our luxury chickens leading the procession.
Our chocolate hens don't sing... but they have everything going for them! Coated in dark or milk chocolate, they are filled with homemade fritters and our praline eggs. A treasure trove of tiny fish, shells, and turtles to indulge in. A veritable treasure hunt inside the hen, egg, fish, or bunny!
Little praline Easter eggs
These little praline eggs are small chocolatey bites full of tenderness and flavor. Made from our chocolate and filled with homemade praline—a clever blend of caramelized hazelnuts and almonds—they come in milk or dark (70% dark or our 45% Mélissa), always with that unique texture and "come back for more" taste that melts young and old alike.
Homemade praline: one of Pralus’ specialties
Finely refined in our conches, you love our praline! And for good reason, it's what makes our Infernal Bars so irresistible! Hazelnuts, lots of them, roasted and finely crushed almonds to which we add a touch of our chocolate for even more indulgence. Our little Easter eggs are filled with this delight. Imagine a melting center of this praline, coated in a crunchy shell of our dark chocolate. The praline melts in the mouth, then the dark chocolate awakens the taste buds and gives the final note of a great chocolate. In the milk version, the caramel notes of our Mélissa bring a new sensation, sweeter but very chocolatey!
Praluline, star guest of the Easter lunch
And because a celebration without pastries would be a bit sad... let's not forget the Praluline! Its soft center, its crunchy pink pralines, its inimitable aroma... It naturally stands out on family tables for breakfast, lunch or Easter snacks, both delicious and refined.
