The tasting set contains 10 kinds of 75% chocolates. You will be introduced to chocolates from Papouasie (Papua New Guinea), Indonesia, Sao Tomé (Sao Tome), Trinidad, Vénézuela, Tanzania, Ghana, Madagascar (Madagascar), Colombia (Colombia) and Equateur (Ecuador).
In this tasting kit you will enjoy the differences between the different varieties of cocoa beans (Criollo, Trinitario and Forastero) and compare the taste of chocolates from different regions.
Tasting notes for the chocolates:
- Papouasie Trinitario: a slightly acidic chocolate rich in fruity notes.
- Indonesia Criollo: a chocolate rich in fruity notes with a rare balance of bitterness, sweetness and acidity. Interesting notes of unripe pins and slightly burnt caramel.
- Sao Tomé Forastero: chocolate with a very full, robust flavour. Rich in tropical fruit notes.
- Trinidad Trinitario: a pleasantly flavour-balanced chocolate with a wide range of flavour notes - green fruit and apple, for example.
- Vénézuela Trinitario: robust chocolate with a strong acidity.
- Tanzania Forastero: chocolate with a strong earthy bitterness.
- Ghana Forastero Bio: chocolate with rich tropical fruit notes.
- Madagascar Criollo Bio: a very smooth chocolate with fruity notes of raspberries and red grapes.
- Colombie Trinitario: a flavourful chocolate. Smokey tobacco notes alternate with sweet notes of tropical fruits, grapes and nuts. A long, slightly caramelly finish with fine acidity.
- Equateur Arriba Bio: a chocolate with a pleasant full bitterness with subtle fruity undertones and a pronounced fattiness from the cocoa butter.
When tasting, we recommend opening a world atlas and a bottle of your favourite wine. As you can see, traveling is also very comfortable and sweet-mouthed :-).
Ingredients: cocoa beans (min. 75%), sugar, pure cocoa butter, sunflower lecithin (GMO free). May contain traces of nuts, eggs, gluten and milk.
Exceptional quality of ingredients: Francois Pralus loves to travel and personally selects the cocoa beans from the growers. He uses only pure cocoa butter, without any added vegetable fats, and cane sugar instead of beet sugar. He never uses vanillin or artificial flavours. All products are 100 ez the presence of genetically modified organisms.
Weight: 0.1 kg
Cocoa mass content: 75
Chocolate flavour: unflavoured
Chocolate types: dark
Health and dietary info: No trace of gluten, No trace of soy, No alcohol, Suitable for vegans, Suitable for vegetarians
Origin of cocoa beans: === AMERICA ===, Ecuador, Colombia, Trinidad, Venezuela, === AFRICA ===, Ghana, Madagascar, St. Thomas Island, Tanzania, === ASIA ===, Indonesia, Papua New Guinea
Cocoa bean variety: Criollo, Trinitario, Forastero, Arriba
Weight: 100 g
Francois Pralus, a family-owned chocolate factory, has been producing exceptional chocolate since 1955. Located in Roanne, France.
Nutritional values:
Nutrition facts per 100 g
Energy value: 2427 kj / 585 kcal
Fat: 44 g, of which saturates: 28 g
Carbohydrates: 33 g, of which sugars: 26 g
Protein: 9.4 g, Salt: 0.01 g
