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Pralus Chocolate Pyramide Des 10 Tropiques By ChefShop.com | 
 enlarge | Manufacturer: Pralus
Category: Grocery
Buy New: $46.99
Sales Rank: 53322
Media: Misc.
Size: Ten 50 Gram Bars
ASIN: B000X8YPO6
Availability: Usually ships in 1-2 business days
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| Features:
 | Made with passion by Francois Pralus of the Pralus company! | | | The pyramide has attracted national attention of Fine Cooking, LA Times, Health, Real Simple, and the Chicago Sun Times! | | | Ten different single-origin chocolates in one beautiful package! | | | Each bar has a cocoa-mass content of 75%. | | | Represents a phenomenal range of flavor profiles, from heady and full-bodied to the exotic and delicate! |
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Product Description
The Pyramide has attracted national attention in Fine Cooking, the Los Angeles Times, Health, Real Simple and the Chicago Sun-Times -- and ChefShop.com is named as the trusted source. The gorgeous Pyramide des Tropiques is the piece de resistance of the Francois Pralus chocolate bar collection. The Pyramide contains ten 50-gram bars, each hand-wrapped in a different color. Each bar is created with cocoa beans that originate in different plantations across the worldwide cocoa zone, and each has a cocoa content of 75%. This year's offerings represent a phenomenal range of flavor profiles, from the heady and full-bodied to the exotic and delicate. The collection consists of: Papouasie, Indonesie, Sao Tome, Trinidad, Venezuela, Tanzanie, Ghana, Madagascar, Colombie and Equateur. The pyramide is worthy of a chocolate-testing party for you and your friends, and it makes a perfect gift for the chocoholic and epicure alike . . . for dark-chocolate lovers only! About Pralus:Francois Pralus is one of France's three remaining bean-to-bar chocolate makers, and he is a true chocolate aficionado. He is expert at discerning the finest beans and the best characteristics of each type of bean. As one does with wine, he can discuss chocolate's particular origin characteristics - such as the powerful and heady nose, aromas of burnt butter and liquor of the Venezuela Trinitario bean chocolate; or the fresh nose and slightly minty and fruity flavor of the Madagascar Criollo bean chocolate. The hard work, ingenuity, and palate of Francois Pralus have been rewarded with the most prestigious National and International awards; he won the Grand Prix d'Excellence International du Chocolat in both 1996 and 1997.
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