How about Pralus review

pralus2

Founded: 1948
Headquarters: Roanne, France
Style: primarily Old School
Characteristics: A firebrand: extremely dark reputation for roasting just short of scorching. Before Pralus, the roaster was considered the “chocolate hearth”. Pralus pretty much abandons that for the fire itself in a testament to Bukowski’s maxim that ‘what counts most in life is how you walk thru the flames’. Spelled out by French thinker Gaston Bachelard, fire occupies a privileged position: “It shines in Paradise. It burns in Hell. It’s gentleness & torture. It’s cookery & apocalypse”.
Ferment: variable
Roast: perhaps the deepest roaster, period.
Conche: generally long
Impact: Spans the world farther & wider than just about anyone, going to the ends of the Earth to source cacáo of different origins, & applies a robust French or even espresso-level roast to each & every one of them – an equalizer of sorts that allows for easier comparisons between origins in his Gran Tasting Tour of chocolate.

Crown Jewels

Le 100
Le 100
by Pralus
Djakarta
Djakarta
by Pralus
Chuao
Chuao
by Pralus
Trinidad
Trinidad
by Pralus
Infernale Lait
Infernale Lait
by Pralus
Claudio Corallo
Claudio Corallo
by Pralus

 

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