Fortissima is one of the darkest, and most flavorful couvertures that we've ever tasted or worked with. It is perfect for rich, sophisticated dark chocolate truffles, flourless chocolate cake, molten chocolate cake, and many others. It will definitely have your guests clamoring for more.

This extra dark chocolate has a cocoa-mass content of 80%, a touch of vanilla for seasoning, a touch of soy lecithin for smoothness, and an dark purplish-brown color. The pleasantly intense aroma has fruit and vanilla undertones. It has a wonderfully complex bittersweet flavor that almost fools the palate until the finish when the extra cocoa content explodes. In between there is a delightful balance of spice, fruit and acid that just keeps on giving.

The Fortissima beans are a mélange of the Criollo and Trinitario varieties, hailing from 2° 18. S, and 76° 38.E, which puts the plantation in southeastern Ecuador very near its border with Peru.

The Pralus Story

François Pralus is among the small number of the chocolate craftsmen (only 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 that he created in 1991.

Origin: Ecuador (beans), France (chocolate).