Tropical Pyramid

Bean to bar
Regular price $63.00

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Stacked into a pyramid and tied with raffia, ten bars wait to be untied. The Tropical Pyramid, signature creation of the Pralus house since 2003, is made bean to bar in Roanne from beans selected by François Pralus: ten 50g bars of 75% dark chocolate, each wrapped in a colored paper for its producing country. It invites a journey through the lands of cocoa farmers, from Papua New Guinea to Ecuador, in search of unexpected and sometimes surprising flavors. Taste the ten side by side, from the mildest to the most intense, or offer it to a chocolate lover.

Weight
500g - 17.6oz. (10 bars of 50g - 1.76oz.)
Packaging
Paper wrappers, tied with raffia
Origin
Roanne, France
Ingredients
Cocoa (75% minimum) • Sugar • Cocoa butter • Emulsifier: sunflower lecithin.

Allergens: Made in a workshop that uses tree nuts and milk.
Allergens
May contain: milk, tree nuts

Tasting profile

  • Cocoa75%
  • ChocolateDark
  • Origin & bean10 origins
  • NotesTen origins, ten profiles
  • Cocoa originsPapua New Guinea, São Tomé, Trinidad, Venezuela, Tanzania, Ghana, Madagascar, Colombia, Ecuador
  • Storage16–18°C, dry, away from light

How to use it

  1. Taste the ten origins side by side, from the mildest to the most intense.
  2. A square with an espresso or a cup of black tea.
  3. With fresh or dried fruit and roasted nuts.
  4. As a gift for chocolate lovers.

Recipe idea

Ten-Origin Chocolate Tasting Board

Serves 6 · 15 min

See the recipe →

The maker

François Pralus

Roanne (42)
Auvergne-Rhône-Alpes

Cocoa ripens under distant skies, and it is in France that it finds its voice.

Meet the maker →