Issue 1:2 | Excerpt
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Experience Ecuador
Ten chocolates made from Ecuadorian cacao

PRALUS | Equateur 75%
The Pralus Equateur 75%—made with Upper Amazon Trinitario
cacao, not the traditional Ecuadorian Arriba—has an aroma
suggestive of dried fruits mixed with fresh flowers. While the
flavor is more earthy in the beginning, it quickly takes on
characteristics of citrus. The chocolate is very smooth and clean,
and for 75 percent cacao, is not very bitter.
 Although most famous for its Praluline, a brioche made with
roasted sugar-coated almonds and hazelnuts, Pâtisserie
Chocolaterie Pralus is increasingly being recognized for its
chocolates. The company manufactures its couvertures using 18
varieties of cacao. Other single-origin couvertures include
country-specific blends made with beans from Ghana, Jamaica,
Madagascar, and Venezuela.
 François Pralus currently manages the pâtisserie and
chocolaterie his father, Auguste, started in 1948. The company is
based in Roanne, in France’s Pays de La Loire region.   >>>




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