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François Pralus strives to bring out the best qualities of the beans from the terroir. He has been one of the pioneers of the chocolate production without mixing different origins of beans. His passion for «real chocolate» has led to the creation of twenty bars, highlighting the different beans from countries famous for their cocoa. «Everything is made in Roanne and I am proud of it», explains François Pralus who works with exclusive raw materials from South America, Africa and the Indian Ocean.
The roasting, the crushing and the refining are all done in our factory, depending on the origin of the beans. After a soft and slow conching, the cocoa paste is transformed into chocolate which will be immediately molded into bars or transformed into candies or Barres Infernales.
At Pralus, the chocolate is made using the same recipe: same percentage of cocoa (75%), butter and sugar. This makes it possible to fully measure the differences from one type of bean to another, but also from one bean's origin to another. The differences in flavors are significant depending on the type of cocoa, its origin and the soil in which it was grown.
The only exceptions to the rule are three blends, including François Pralus' first recipes, Fortissima 80%, Jakarta 75%, and Caracas 75%. And the milk chocolate, named Mélissa for its strength of character: at 45%, it is very strong for milk chocolate.
The Pralus pralines are one of the most popular recipes of the Maison. The dried fruits (hazelnuts, almonds or pistachios) are selected from the best origins and refined in our conches to obtain the finest and most delicious paste. Our pralines are used in our candies, our Barres Infernales and our hazelnut cream. Our pastry chefs in Roanne also use them to make desserts.
These chocolate bars, to be shared or enjoyed alone, reflect the creativity and savoir-faire of the master chocolatier. Under a crunchy shell: intense pralines filled with dried fruit or orange, a tender home-made nougat, a surprising coffee praline...
Pink pralines are a speciality of the Rhône-Alpes region and have been made for more than sixty years at Pralus using an unchanging recipe and technique. Ladle after ladle, Piedmont hazelnuts and Valencia almonds are coated with sugar in copper turbines. Our teams produce 1.2 tons each day, most of which are crushed to garnish the Praluline. Whole, they are simply eaten as candies. Pink pralines are also used in typical recipes of the Rhône-Alpes region: the praline tart in particular, which can also be easily made with our hazelnut powder. A jar of fresh cream, a sweet dough and that's it!
Seventeen recipes, created by François Pralus, combine the crunchiness and strength of the coating with the smoothness of the ganache or praline. In their striped ballottin, the classic black or milk Chardons are next to surprising lime or raspberry ganaches as well as an original coffee square candy. Fall for the Milk Ganache with its melting heart of Melissa, for the Chestnut Ganache, for the Gold Palet with its coffee flavored ganache, for the all dark chocolate Coraçon... You'll love the Gianduja, an almond and hazelnut praline coated with dark chocolate!
Enjoy without delay! Our ganaches are made with fresh cream and butter, they can be kept for up to three weeks in a cool, dry place.
Mexicans, Piedmontese, Agatines, chocolate-covered beans, pralines... Our candies combine the flavors of our dark or milk chocolate with Piedmont hazelnuts, Valencia almonds or roasted beans. Simple yet delicious!
The Maison Pralus was originally a patisserie and remains so today, exclusively at the Roanne shops. About twenty desserts, tarts or ice creams, including some recipes created by Auguste Pralus, Meilleur ouvrier de France. Among the best-sellers, the fresh raspberry tart, often made for more than 100 people; the Paris-Dakar, its chocolate puff pastry and its light Chuao cream, or the Edelweiss, its fresh raspberries and its light vanilla cream in a crispy puff pastry. Our patisseries in Roanne, Renaison and Charlieu offer about twenty recipes available in half cakes, made every day by the pastry chefs of the factory.
In our shops all over France, you will find our macaroons, our orange cake and our florentines alongside the Praluline.
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