With Christmas just a few weeks away , the biggest period of chocolate consumption and activity for artisan chocolatiers, a question deserves to be asked... Do you really know what chocolate you are biting into?
There are certainly chocolate candies, but when it comes to chocolate bars, the most consumed product all year round, a real sorting is necessary!
Far removed from certain communication/marketing "trends," and in order to better showcase their unique expertise , four historic chocolate houses have chosen to unite by creating the Association of Historic Master Chocolatiers: Bernachon, Bonnat, Morin, and Pralus. Their stated goal: to defend and promote chocolate made from bean to bar, and a know-how passed down through generations.
The founding members explain that the designation "Historic Master Chocolatiers" highlights both the heritage and the family tradition of these iconic houses. It recognizes artisans who make ALL their chocolate themselves, from the beans—a rare approach, bucking the trend of outsourcing or marketing without any real connection to production. It also emphasizes that all the chocolate they sell is indeed produced by them. Furthermore, all members and the chocolatiers who join them can claim at least two generations of chocolatiers.
The Association of Historical Master Chocolatiers has set itself the mission of:
Preserve the definition and standards of traditional chocolate.
- To promote the entire chocolate manufacturing process, from the selection of the beans to the finished chocolate bar.
- To pass on knowledge of cocoa and authentic manufacturing processes.
- To raise public awareness of the cultural, artisanal and gustatory value of historical chocolate.
By joining their voices, Bernachon, Bonnat, Morin and Pralus wish to remind us that chocolate is not a fashion product but a gastronomic heritage, the result of meticulous work, sincere commitment and absolute respect for the raw material.
Give (or treat yourself to) a real chocolate from a master chocolatier.
The holiday season is a time for sharing, indulging, and savoring the very best. At Pralus, chocolate is much more than a sweet treat: it's a noble ingredient, crafted with respect and passion. Giving a Pralus creation means giving true chocolatier's chocolate, handmade from the carefully selected cocoa bean. Indulgent, heartfelt gifts, guaranteed to bring 100% pleasure.
A family story
For the Pralus family, chocolate is a matter of the heart and a tradition passed down through generations. It all began with Auguste Pralus, named Meilleur Ouvrier de France (Best Craftsman of France) in 1955, creator of the famous Praluline, an iconic brioche that has become the emblem of the house. His son, François Pralus, continued this beautiful story by founding the Manufacture de Roanne, a unique place where, for nearly 40 years, he has been transforming cocoa into chocolate using the purest artisanal traditions.
Even today, the passion for chocolate continues to be passed on, between heritage and innovation.
All Pralus chocolate is made in Roanne
At our Roanne factory, cocoa beans from all over the world are roasted, ground, conched, and transformed into chocolate. Every bar, every chocolate, every gift box you find in our shops is entirely designed, shaped, and packaged by our team. Truly bean-to-bar chocolate, made in-house in France.
Unique expertise, a lasting history
The story of chocolate at Pralus is that of a pioneering, visionary and passionate company.
Long before the term "bean-to-bar" became popular, François Pralus understood that great chocolate could only be created through meticulous work, from bean to bar. This artisanal expertise, combined with a constant pursuit of quality, has made Maison Pralus a benchmark in France and beyond. A chocolate with character, true to the spirit of Maison Pralus: generous, sincere, and unforgettable.
End-of-year delights, a chocolate-filled Christmas
This holiday season, Pralus invites you to celebrate with the finest chocolate, the kind that melts hearts. Grand Cru bars are perfect for lovers of single-origin cocoa, while Melissa, the indulgent milk chocolate bar, and the Pyramide des Tropiques offer a pure-origin tasting experience and a journey for the senses. Christmas and the holiday season wouldn't be complete without the traditional box of homemade ganaches and pralines. Candied oranges, crafted at the Roanne factory, are adorned with dark chocolate: candied orange peels will be part of the festivities! And don't forget the brand-new Discovery Box , which contains a delicious and unique surprise: La Croustillante.
