François Pralus is counted with the small number of the rare chocolate craftsmen - they are three in France! - who venerate the Quetzalcoatl god by manufacturing their own chocolate directly from beans of their own choosing. Why you might ask; to find the quintessence of the flavor characteristics in each variety and to develop original blends that demonstrate the magical possibilities of chocolate. All of this cocoa alchemy is worked out and developed in the Chocolate Laboratory which he created in 1991.
François works with the best available beans of each variety from all over the world, Criollo, Trinitario and Forastero, believeing that each has something special to offer. No less than eighteen kinds of beans are imported from Central America, South America, Africa, Asia and the Pacific for his chocolate. Some of his blends reach a content of cocoa of 80%.
Although the French prefer dark chocolate, Francois Pralus demonstrates his mastery of sophisticated milk chocolate with his "Melissa." He uses top quality Criollo beans, and 45% at that, in the Melissa milk chocolate, when most chocolate makers use lesser beans and only use 30% - in the US the average cocoa content of milk chocolate is even less. The result is smooth and creamy, but with a deeper cocoa flavor and intensity along with notes of vanilla and caramel. It is perfect for all of your milk chocolate baking needs - unless you eat it all before you start baking.