Pralus Mini Pyramide des Tropiques

Like most French chocolate makers, François Pralus walks the thin line between dark roast and burned. Luckily Pralus is more successful than most of the other master French chocolate makers. He does not use vanilla in his bars and most are 75%. They range in flavors from roast-y with light fruity notes to deep heavy perfumed woods and tobacco. This selection is the world tour of the finest growing regions for cacao. Sample chocolates made from cacao beans from 10 different origins: Papua New Guinea, Indonesia, the São Tomé islands, Trinidad, Venezuela, Tanzania, Ghana, Madagascar, Colombia, and Ecuador.