Recipes

Vanilla-poached pears stand upright beside a scoop of ice cream while a warm, glossy sauce made with François Pralus’s Venezuela 75% Dark Chocolate Bar, bold, complex and aromatic, runs down their sides.

Lined up from the mildest to the most intense, squares from ten countries let a single afternoon travel from Papua New Guinea to Ecuador, and the Tropical Pyramid from François Pralus, the house’s signature creation since 2003, is the ticket.

Bite into a warm cookie and a small pocket of melting chocolate appears, one of the Tropical Chocolate Squares from François Pralus hidden inside, 75% dark chocolate from ten origins, so no two cookies taste quite the same.

Soaked brioche sizzles in butter until the squares hidden inside turn molten, and François Pralus’s Tanzania 75% Dark Chocolate Bar, woody and spicy, from organic cacao grown on volcanic soil, makes this weekend brunch feel generous.

Rolled by hand and dusted in bitter cocoa, each little truffle melts slowly on the tongue, carrying the powerful, rich character and elegant spicy notes of François Pralus’s Peru 75% Dark Chocolate Bar, made from organic Trinitario cacao.

Every dip becomes a small lesson in cocoa origins when strawberries, pear and brioche plunge into a warm fondue made from two bars of the Organic Pyramid by François Pralus, perhaps Peru alongside Madagascar.

Warm baguette, crisp outside and soft within, cradles two squares that slowly soften, a French after-school ritual made with the Organic Chocolate Squares from François Pralus, 75% dark chocolate from five organic origins to mix and compare.

Folded around golden pears and warm from the skillet, crêpes wait for a silky sauce made with François Pralus’s Mélissa 45% Milk Chocolate Bar, a milk chocolate with real backbone, all honey and caramel, and a scatter of hazelnuts.

Colorful wrappers laid beside each square turn coffee into a guessing game, as guests try to name the origins of the Mini Tropical Pyramid from François Pralus, ten squares of 75% dark chocolate that travel from Papua New Guinea to Ecuador.

Ten little squares melt into ten thin disks, each studded with almond, pistachio, raisin and candied orange, so the Mini Organic Pyramid from François Pralus, organic 75% dark chocolate from five origins, becomes a small tray of homemade treats.

Fresh raspberries sit on a glossy, set ganache, and a little orange zest echoes the redcurrant and citrus notes of François Pralus’s Madagascar 75% Dark Chocolate Bar, balanced, tangy and fruity, made from organic cacao of the Ambanja region.

After forty-five minutes of slow simmering, the chili gets its secret ingredient, an ounce of François Pralus’s Madagascar 100% Dark Chocolate Bar, pure cocoa paste with no added sugar, which melts in and deepens the sauce without sweetening it.