Recipes

Breakfast gets a little dance step when golden oat clusters, honey and apricots meet shards of François Pralus’s La Salsa 75% Dark Chocolate Bar, richly chocolatey and slightly tangy, opening on floral, honeyed notes.

The moment the fork breaks through, a warm river of chocolate runs onto the plate, and François Pralus’s Fortissima 80% Dark Chocolate Bar, bold, powerful and uncompromising, gives that molten heart its depth.

Glossy after a gentle whisk, then cool and smooth after a few hours in the fridge, these little pots carry the floral elegance of François Pralus’s Ecuador 75% Dark Chocolate Bar, made from organic Nacional cacao.

A spoon slides into a trembling, just-set panna cotta, and the organic Dominican cacao of François Pralus’s Dominican Republic 75% Dark Chocolate Bar, spicy, fruity and woody, unfolds slowly on the palate before a long finish.

Toasted hazelnuts and bits of candied orange peel disappear into little dark mounds that set on parchment, each one made from François Pralus’s Cuba 75% Dark Chocolate Bar, bold and complex, with a spicy, lightly peppery character.

Hot espresso melts the chopped chocolate, then pours over cold vanilla ice cream in a swirl of dark and pale, and François Pralus’s Brazil 75% Dark Chocolate Bar, with its aromas of coffee, cocoa and wood, seems made for the moment.