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Pralus Chocolate

Posted on March 30, 2010 by Boris Petrovic

vingt-paris-magazine-praluschocolate-leemccoy

Text: Boris Petrovic
Image: Lee McCoy

Pralus is one of the three producers in France to go ‘from bean to bar’; he uses nothing but noble ingredients, only pure chocolate butter, no  preservatives, E’ numbers and aromas, not even vanilla. The only ‘slip’ in this aspect is the usage of soy lecithin (strictly non GM).  If it weren’t for that, he could boast being more strict than even Michel Cluizel himself and almost as fanatic as Domori. Still, seeing how lecithin is used to enhance texture and consistency, not taste and aroma, it should not be taken as a serious set-back. He presents a pallet – and an impressively large one – of ‘single origin’ bars, as well as a 100% bar and even a Chuao bar, all of them marks of a serious producer.

Pralus Chocolate Boutique
35 Rue Rambuteau, 4th
Ph. 01 57 40 84 55
Hours M-Sat 10am-7.30pm; Sun 10am-7pm
Metro: Rambuteau (11)