Seventy% - Topic: Pralus

jeff_z on Pralus

Wed, 24 Jan 2007 15:57:06 +0000

i met mr pralus himself today in tokyo!
http://www.seventypercent.com/forum/topic.asp?TOPIC_ID=1063
(sorry, i'm too lazy to write anything new, or even to copy paste)

jeff_z on Pralus

Mon, 22 Jan 2007 15:19:43 +0000

well, i opened it today, and the color didn't look so great on the outside (a bit dusty/bloomy), but the taste was fine. it's interesting, aromatically this choco reminds me of his madagascar (anything to do with both having criollo?), but the taste is completely different, a lot more mild and contained.
i guess something can be said for the easy-to-eat 100g bars (it was a bit difficult trying to get a reasonable piece for tasting), but who can complain when u're getting twice the amount for the same price?
it kinda has to do with valentines day i think, but seriously, other than chefs (and people who read this forum!), who would need 1kg of pralus??
i also did some quick research, and if you search google for "pralus java", u'll find at least one site selling 200g for $7!

ellie on Pralus

Mon, 22 Jan 2007 14:31:28 +0000

Amazing! What was the taste like - as you'd expect? Was it some irregular sale?

jeff_z on Pralus

Mon, 22 Jan 2007 02:21:16 +0000

bulk pralus!!
i was wandering around the food section of a department store, and i noticed some bulk chocolate. normally japan only has junk, and rarely they have some valhrona for a not so great price (1000 yen for 200g, approx 8$). however, i then noticed they had pralus java blocks, 1kg for 3990 yen! (~$32) not only that, but they broke up a couple blocks and were selling 190g bars for 1050 yen. amazing deal! esp considering a 100g bar costs the same (even more with the current conversion rates) in the US! needless to say i picked one up, and will be back for more soon.
(not really sure if others have already made such discoveries, but i was really excited to see decent chocolate in japan, especially for such a great price. the japanese-made stuff is so awful...)

Snowbeast on Pralus

Wed, 01 Mar 2006 15:53:58 +0000

Just bought a bunch of on-sale Pralus (close to expiration date) - 4 bars for 80 Swedish crowns (about $2 a bar)! Previously I'd only tried the Equateur, but I never actually "reviewed" it so I went ahead and bought another, plus Caracas, Trinidad and Venezuela (in other words, everything they had on sale). I just tasted the Caracas and it was so mild and delicious - like a walk in the woods.

Now I just have to hurry up and eat my tasty bars before they expire - not likely to be a problem! [:D]

Rebecca on Pralus

Sat, 17 Sep 2005 04:07:06 +0000

We have all of Pralus bars in the chocolate boutique I work. All their bars are not included in the pyramide, only the ones that are made of one kind of bean. The ones with mixture of Trinitarios, Criollos or/and Forasteros are not included (i I have got it right). And I agree, they are great!

Hans-Peter Rot on Pralus

Fri, 02 Sep 2005 17:36:09 +0000

Yeah, it's about time too. I just wish he would include in-depth information about the bars, especially since he takes so much time to produce them.

Martin Christy on Pralus

Thu, 01 Sep 2005 22:44:05 +0000

I might be late to the party here, but Pralus now have an English version of their website, at http://www.chocolats-pralus.com/en_default.shtml . Not much info about the bars or origins though ...

Martin Christy
Editor
http://www.seventypercent.com

Hans-Peter Rot on Pralus

Sun, 24 Apr 2005 00:27:22 +0000

Bingo: all brands have their own style that one can usually discern across the entire line. Pralus is sometimes too dark for me, but as I've mentioned earlier, I think this is merely due to bean type and origin. Overall, Pralus is quite excellent.

marioh on Pralus

Sat, 23 Apr 2005 09:29:59 +0000

I have tasted all but one of my Pralus bars and I’m really satisfied. I love the texture and of course the sometimes unexpected aromas. My favourites are the Vanuatu, Venezuela and Madagascar. At first I was afraid of the dark roasting about I have read here. I thought they bars would have this very strong dark tone which the Bonnat bars have (and which I do not like at all). But I haven’t found anything like that. But I realised that all the bars have the same lets say Pralus-aroma. All manufactures have some characteristics in their bars. But I haven’t noticed it in such a strong way by any other chocolate producer (except Bonnat and their dark tone…).

Hans-Peter Rot on Pralus

Mon, 18 Apr 2005 06:06:28 +0000

I think the processes of grinding and conching are performed by the same machine instead of two separate ones. Also, the lack of lecithin contributes heavily to the texture. The thickness results from the lesser fluidity.

Martin Christy on Pralus

Mon, 18 Apr 2005 01:33:16 +0000

A 'Universal' I believe.

Martin Christy
Editor
http://www.seventypercent.com

Sebastian on Pralus

Sun, 17 Apr 2005 01:01:15 +0000

What is it they're using?

Martin Christy on Pralus

Sat, 16 Apr 2005 17:10:54 +0000

Pralus use the same conching machine as Domori, which would account for similarity in texture. Marcolini also have the same machine.

Martin Christy
Editor
http://www.seventypercent.com

Hans-Peter Rot on Pralus

Sat, 16 Apr 2005 17:04:06 +0000

I didn't say it was better but that it has some interesting flavors. If you can find it, get it.