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Pralus
February 10, 2004
1:55 pm
Warwick
London, United Kingdom
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February 7, 2004
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Interested to know if anyone has tried the Pralus range. Couldn't see any reviewed, and on a recent trip to Paris I bought 4 bars - I think they are fabulous!! They have about 10-12 in their range - each from a different region (the two in this range that I have tried so far were Ghana (Forastero) and Jamaica (Trinitario). But they source from all the usual spots - Java, Madagascar, etc. All are 75-80%. I only regret not buying the full set...

Incidentally, if you are in Paris, you must go to the Galleries Lafayette food section. They have a massive collection of 70%+ chocolate. Aside from the Pralus, they had all the big names (Valrhona, Cluizel, Bonnat, Marcolini, Amadei) plus quite a few I hadn't heard of. (No Domori though). For those in London, it's worth the Eurostar ticket...

As a first post, can I also say I really enjoy the website!

Warwick

November 17, 2004
9:51 am
alex_h
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are all the pralus bars (vanuatu, jamaique, colombie, etc.) in their pyramid? monte, i think you've tried the pyramid before...

November 18, 2004
5:57 am
Hans-Peter Rot
USA
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Correcto, alex! However, I had the older set, which included different bars. The sampler I had contained the following bars:
Columbia, Indonesia, Madagascar, Chuao, Venezuela, Java, Ghana, Trinidad, Ecuador, and Sao Tome, which incidentally, is my order of favorites in descending order. The new set does not have the Chuao and the Java, both of which have been replaced with Jamaica and Vanuatu. The real shining joys of this set, imo, are the Columbia and Indonesia, so it's no big deal that the Chuao is missing. Also, it's a shame that the Java bar was replaced because I enjoyed its stark contrast to all the others. Pralus is definitely a good brand, especially if you want to taste what extreme dark roasting can do to a chocolate.

November 18, 2004
9:55 am
alex_h
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just ordered them! [8D]

November 18, 2004
4:51 pm
Hans-Peter Rot
USA
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Well, I'll try not to say much more about them to prevent persuading your judgment. If you like a dark roast, you'll love Pralus.

November 18, 2004
5:08 pm
alex_h
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thanks, but i probably wouldn't know dark roast if it bit me. so maybe pralus will help me a bit where that is concerned.

November 22, 2004
1:11 pm
alex_h
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order just came in. looks really nice, would make a nice gift.
but how do you store them?! as far as i can see the individual bars are only wrapped in thin rice paper and taped shut. what happens when i open the wrapper?

November 23, 2004
5:06 am
Hans-Peter Rot
USA
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Whatever you do, DON'T open the paper! If you do, you will unleash an evil fury upon the world and mankind will be doomed forever. Actually, they're wrapped in tissue paper, not rice paper, and you can store them in the paper. Just open it and wrap the rest of the bar with the paper. It will be fine. However, I highly recommend that you let the chocolate breathe just a bit longer before eating it just to be on the safe side. I went through my pyramid rather quickly, so I didn't encounter any problems [;)] Actually, I think that my Venezuela bar picked up some flavors of the Java bar that was situated right on top of it, so that's why I recommend letting them breathe.

November 23, 2004
5:07 am
Hans-Peter Rot
USA
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Besides, they're only 50g each, so how long can they possibly last? [:D]

November 23, 2004
9:34 am
alex_h
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oops! opened pandora's tissue papers already ;-) at least the equateur, which was ok. need to try more and see.

they better last! i've just shelled out a small fortune on chocolate and hope it gets me through the winter at least.

November 23, 2004
1:26 pm
willow
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November 23, 2004
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I've heard so much about Pralus chocolates. Any ideas on where I can order them from?

November 23, 2004
1:38 pm
alex_h
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hi willow,

you can get them at http://www.chocosphere.com if you live in the us or at http://www.intveld.de if you live in germany/europe.

a

November 23, 2004
1:48 pm
willow
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thanks, alex! i can't wait to try some![:D]

November 23, 2004
2:32 pm
alex_h
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tell us what you think when you have! i'll do the same, but that might take a while.

November 24, 2004
4:57 am
Hans-Peter Rot
USA
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Yeah, the Ecuador is merely "okay." I didn't find it that great compared to the others, but it is somewhat interesting in that I tasted candied lemon in it, mainly in the finish. It kind of tastes like a cookie, actually, with its strong vanilla and honey tones. Still not a bad chocolate. Have you tried the Columbia and Indonesia yet? Those two are my favorites.

What other chocolate did you order, btw? Sounds like you ordered quite a bit.

November 24, 2004
10:29 am
alex_h
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i am working the pyramid from bottom to top, one piece a day. sofar i've had the ecuador, i think the jamaica and today the madagascar, which i like most sofar. must add that once again my taste buds are screwy :-/
i could tell what you mean by dark roast. makes it taste darker and less fruity.

i ordered myself halfway to the poor house with the following:

the aforementioned pralus pyramid
a cowgirl peanut butter cheyenne truffle bar (snack)
a bar of amedei 63% (somehow disappeared already)
one domori - 75g carupano
one el rey - apamate
one el rey - gran saman
one scharffen berger 70%
one scharffen berger 82%
one summerbird organic 75%

and my first seventypercent order:
1 67% choc. society
1 85% rococo
1 71% grenada chocolate company
1 grand cru eclat de cacao (70%) marcolini
2 rio caribe (70%) seventypercent
1 cru d'origine madagascar (72%) marcolini
1 cabosse (70%) marcolini
1 carupano 70% l'artisan du chocolat
1 madong (new guinea) 70% l'artisan du chocolat
1 samana peninsular 70% l'artisan du chocolat
2 tonca bean (40% milk) l'artisan du chocolat

the tonca bean milk bar is a great thing!

November 24, 2004
8:43 pm
willow
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November 23, 2004
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wow! i must say you're quite a chocoholic. (reason for this forum obviously [:)]) i'm a chocolate addict myself, but still an amateur in this field of fine chocolates. was delighted to find this site. any recommendations/advice for the novice?

November 24, 2004
10:40 pm
willow
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willow, i've move this post to:

http://www.seventypercent.com/.....PIC_ID=305

November 25, 2004
9:56 am
alex_h
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monte, i've tried vanuatu and ghana. ghana is my clear favorite sofar. though a forastero it is the best of it's kind i've tasted. almost no forastero noticeable, am really impressed. that is if they didn't put the wrong wrapper on the bar ;-)

btw, i like the waxy consistency of pralus, reminds me a bit of domori. the other bars weren't exceptional though, at least not from my vantage point. that is not to say that they are not worth a try. pralus ranks a good chocolate with me.

do they sell all the origin bars individually? i need to get more of that ghana.
the colombia bar was ok. but i have some left and will go back later.

November 25, 2004
4:05 pm
Hans-Peter Rot
USA
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I thought the Ghana was rather good too. In fact, I ate the whole thing in one sitting. I broke it in half, ate it, then couldn't resist eating the other half immediately thereafter. I regretted doing that because I didn't have more for a later tasting. I thought it was extremely non-complex, basically possessing a pure flavor of cocoa with a buttery vanilla tone. Really good bar. All the bars are available in 100g format so you can enjoy whichever one you want. The texture of Pralus is interesting, I agree. A little waxy at some times. Remember, though, that these bars are 75%, so the fat content is slightly higher.

the segment on slavery here has been moved to:

http://www.seventypercent.com/.....PIC_ID=136

the segment concerning a tight budget has been moved to:

http://www.seventypercent.com/.....PIC_ID=305

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