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Pralus
April 12, 2005
1:17 pm
marioh
Bonn, Germany
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I think it will be difficult to get the Java bar (as it was difficult to get the Pyramide), but if this bar is even better then Vanuatu, I have to try, didn’t I? Thanks.

April 16, 2005
3:04 pm
ellie
london, United Kingdom
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March 17, 2005
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Yes, Java has quite unique aroma as well – just bought it yesterday. But the taste IMHO is not as exiting as Vanuatu, very close to Indonesie, just a touch more robust, still buttery, with lemon zest sudden pick and woody, coffee ending. Vanuatu is quite a revelation for me, completely stand-along thing and very long. Amazing.Wish they’d issued it as a separate bar as well…

April 16, 2005
5:04 pm
Hans-Peter Rot
USA
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August 1, 2006
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I didn’t say it was better but that it has some interesting flavors. If you can find it, get it.

April 16, 2005
5:10 pm
Martin Christy
London, United Kingdom
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July 31, 2006
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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

Martin Christy Editor www.seventypercent.com
April 17, 2005
1:01 am
Sebastian
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September 30, 2004
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What is it they’re using?

April 18, 2005
1:33 am
Martin Christy
London, United Kingdom
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July 31, 2006
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A ‘Universal’ I believe.

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

Martin Christy Editor www.seventypercent.com
April 18, 2005
6:06 am
Hans-Peter Rot
USA
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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.

April 23, 2005
9:29 am
marioh
Bonn, Germany
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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…).

April 24, 2005
12:27 am
Hans-Peter Rot
USA
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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.

September 1, 2005
10:44 pm
Martin Christy
London, United Kingdom
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I might be late to the party here, but Pralus now have an English version of their website, at http://www.chocolats-pralus.co…..ault.shtml . Not much info about the bars or origins though …

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

Martin Christy Editor www.seventypercent.com
September 2, 2005
5:36 pm
Hans-Peter Rot
USA
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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.

September 17, 2005
4:07 am
Rebecca
Uppsala, Sweden
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August 14, 2005
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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!

March 1, 2006
3:53 pm
Snowbeast
Linköping, Sweden
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January 18, 2006
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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]

January 22, 2007
2:21 am
jeff_z
Tokyo (also SF), Japan
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January 10, 2007
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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…)

January 22, 2007
2:31 pm
ellie
london, United Kingdom
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Amazing! What was the taste like – as you’d expect? Was it some irregular sale?

January 22, 2007
3:19 pm
jeff_z
Tokyo (also SF), Japan
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January 10, 2007
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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!

January 24, 2007
3:57 pm
jeff_z
Tokyo (also SF), Japan
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January 10, 2007
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i met mr pralus himself today in tokyo!
http://www.seventypercent.com/…..IC_ID=1063
(sorry, i’m too lazy to write anything new, or even to copy paste)