Pralus Chuao Dark Chocolate

The Dark Chocolate Blog reviews yet another bar made from the legendary Chuao cacao bean. Here is Pralus's interpretation:

Manufacturer: Pralus

Cocoa Content: 75%

Location: Venezuela

Manufacturer Website

Rating: A+

Today we turn to Pralus for their interpretation of the legendary Chuao bean. Right from the beginning it is clear that this is something special as the Chuao bar is packaged in a mini-box as opposed to the usual paper and foil packaging. The bar is brown with plenty of brick-red highlights. The nose detects rich, earthy chocolate with a touch of mint.

On the palate, the classic Pralus roast notes are unmistakeable. There is a lively acidity here with lemon notes. Earthiness is pronounced, in particular a big tobacco note. There is a bite of bitter espresso that fades into waves of alternating acidity and earthiness. Behind all the layers there is a rich chocolate background. Also here are some smoke and wood (mesquite in particular). Chewing the Pralus Chuao brings forward rich chocolate, oak, walnuts and lemon zest. The melt is smooth and creamy, with some astringency at the end. The finish is long and evolving. Wood smoke, citrus and smoky espresso start out, then some nuttiness starts to peek through, and oaky tannins start to show up after a long fade.

Pralus has taken an exceptional bean and produced an equally exceptional chocolate with their interpretation of the Chuao. The end result is amazingly complex, yet the rich chocolate flavor never gets lost. This isn't as heavily roasted as some of their other offerings, but the flavor is unmistakably Pralus. The Pralus roast style is a perfect match for the earthiness in this chocolate, but the fruit notes are still able to shine through. This chocolate is about as good as it gets.

Pralus Cuba 75% Dark Chocolate

Not only does Cuba produce fine cigars, it produces some damn good cacao beans as well. Check out The Dark Chocolate Blog's review of the Pralus Cuba:

Manufacturer: Pralus
Cocoa Content: 75%
Location: Cuba
Manufacturer Website
Rating: A

Up for review today is the Pralus Cuba. This is a 75% dark chocolate made from Trinitario cacao beans. The color of the bar is deep mahogany with some light red highlights. The nose has a deep roasted note that is classic Pralus, along with a bit of woodiness.

On the palate there is somewhat peppery spiciness. Wood notes of cedar and oak are here along with some leather. A distinct note of licorice pairs well with the spice and wood. There are roasted peanut notes and a kick of bitter espresso on the roast side. The chocolate character is rich and nutty. Chewing the Pralus Cuba opens up notes of earth, leather and roasted nuts. The bite itself is a bit waxy, leading to a soft, yielding chew. The melt is smooth, thick and creamy. The Pralus Cuba finishes with peanuts, black pepper and licorice with a bit of spiciness on the tongue.

I am a big fan of the Pralus Cuba. This is a bar that lends itself well to showcasing Pralus' classic deep-roasted style. The roast leaves a rich chocolate that is complimented by nuts and wood. Despite the heavy roast, the unique character of the beans shows through with a nice spicy licorice character. This is a great snacking dark chocolate and would pair well with a woody, dark roast coffee, or an oaked red wine that has some peppery notes. Highly recommended.

Pralus Le 100% Dark Chocolate

Today The Dark Chocolate Blog reviews the Le 100% dark chocolate from Pralus:

Manufacturer: Pralus
Cocoa Content: 100%
Location: Madagascar
Manufacturer Website
Rating: A

Today's tasting is the Le 100% dark chocolate from French chocolate maker François Pralus. The Le 100% is made from Madagascan Criollo beans from the Sambirano Valley. The bar is mahogany in color with red-orange highlights. The nose is rather reserved, with both floral and fruit notes.

As expected for an unsweetened chocolate, the palate is first hit with a bitter note. A strong nutty roast soon takes over with roasted almonds and a distinct dark pretzel note. The acidity is notable with lemon/citrus and sour cherries. As the citrus fades to finish, complex nutty and earthy undertones pop out. The Le 100% has a soft, yielding chew that brings forward hazelnut, lemon peel and more the the well-done pizza dough/pretzel roast note. The mouthfeel has mouthwatering, juicy acidity and a smooth melt. The finish has roasted coffee, and as the acid dies down notes of earth, wood and almonds open up.

Pralus knows how to roast a bean, and there is no clearer example of that than the Le 100%. The distinct doughy/pretzely roast notes on this bar are fantastic. And despite the prominent roast character of this chocolate, there is plenty of acidity available to counteract the bitterness of an unsweetened chocolate. While the acidity does mute some complexity in this bar, it is in just the right balance for a 100% cacao chocolate bar. The Le 100% is truly one of the best chocolates out there.

Pralus Equateur

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: A-

Today we wrap up our tastings from Pralus's "Pyramide des Tropiques" with the Equateur. This Ecuadorean 75% cocoa dark chocolate bar is deep brown in color with ruby highlights. The Equateur hits the palate with a bitter cocoa/espresso note up front that has a nice bitter kick. Acidity builds leading to notes of lemon and raisins. Some buttery notes are here as well as some caramel. Peanut butter nuttiness and black pepper spice are present as well.

Chewing the Equateur brings forward notes of vanilla, caramel and honey. The mouthfeel is pleasantly smooth and creamy. On the finish the bitterness fades leaving a flavor akin to peanut butter and jelly with some lingering spiciness. This is another great bar from Pralus. It has a well-rounded flavor balanced between a bitter kick and acid undertones. There is some nice complexity that develops in this dark chocolate bar.

If you're looking for a sampler of high-end chocolate, then the Pralus Pyramide is a great choice. You can really see the regional differences between various chocolates. All of the chocolates are very good, with a few real gems like the Ghana that really stand out.

Pralus Columbie

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: B

Today's tasting is a Columbian dark chocolate bar from Pralus's "Pyramide des Tropiques". The chocolate is deep mahogany in color with ruby highlights. The initial flavor up front is bitter chocolate with some roasted notes. There is a moderate amount of acidity present with some blackberry. Espresso, hazelnuts and bitter herbs are also here on the palate.

Chewing the Pralus Columbie brings forward a spice note along with a mushroom/earthy flavor. The chocolate has a smooth mouthfeel with an almost buttery richness. The finish has a bitter herbal note with fruit jam. The Pralus Columbie is well balanced between bitter notes and acidity. Unfortunately, there isn't enough cocoa richness to carry the bitterness, which becomes a bit too vegetal in character for my tastes. Overall this is a decent chocolate, but I've had much better from Pralus recently.

Pralus Madagascar

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: A-

Today's tasting is the Pralus Madagascar dark chocolate bar. The chocolate is deep ebony in color with red undertones. On the palate there is a rich cocoa flavor up front. A lively acidity highlights red fruit notes and fresh bing cherries. There is a sweet herbal note of fresh mint and a faint roasted peanut undertone.

Chewing the Pralus Madagascar gives vanilla, mint, sweet cherries and tobacco flavors. The Madagascar has a smooth, creamy mouthfeel. The finish fades with cocoa and maraschino cherries. This is another great chocolate from Pralus's "Pyramide des Tropiques" collection. The acid and fruit notes plays very well with the sweet minty undertones in this chocolate.

Pralus Ghana

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: A

Up for tasting today is another selection from Pralus's "Pyramide des Tropiques". Today's selection is a dark chocolate whose cocoa comes from the West African country of Ghana. The Pralus Ghana is deep ebony purple with ruby highlights. A pleasant bitter cocoa presents itself to the palate first. Powerful floral aromatic flavors show up next. The acidity level is on the mild-to-moderate side. Hazelnut and pomegranate flavors are here along with toasted notes and some roasted peanuts.

Chewing the Pralus Ghana dark chocolate releases more complex aromatic flavors including fresh cut grass, floral notes, tobacco and cherries. The finish has dark roast coffee along with some tobacco notes. The mouthfeel has a nice creaminess to it.

The Pralus Ghana is my favorite so far as I work through their "Pyramide des Tropiques" chocolate sampler. There is a nice bitter kick that is well-balanced with the other flavor characteristics. The flavor alternates between roasted notes and aromatics without ever clashing or producing an off-taste. The Pralus Ghana is a great, complex dark chocolate that I recommend highly.

Pralus Trinidad

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: B+

Up next is another tasting from Pralus's dark chocolate "Pyramide des Tropiques". Today we have the Pralus Trinidad up for review. The Trinidad is deep brown in color with merlot highlights. The first impression on the palate is a rich chocolate flavor with a noderate bitter kick. The flavors that open up are earthy with herbal and vegetal notes, similar to grilled asparagus. There is a hint of spice. A mild acidity is present that gives rise to some citrus and black cherry notes.

Chewing the Pralus Trinidad opens up more earthy notes along with some tobacco. There is a slight grittiness to the texture as the chocolate melts on the tongue. The finish is well-balanced with smoke, bitterness, slight acidity and herbal earthiness all present. The lingering herbal and bitterness do lend themselves to a slightly medicinal taste on the tail end.

Overall, the Pralus Trinidad has a good chocolate flavor. Like many other selections from the Pralus Pyramide, the taste profile of the Trinidad is very distinct. The Trinidad focuses on aromatics, herbs and earthy flavor notes to create a unique chocolate experience.

Pralus Tanzanie

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: B+

Today's tasting is yet another dark chocolate from Pralus's "Pyramide des Tropiques". As you can probably guess, the cocoa in the "Tanzanie" dark chocolate bar comes from Tanzania, which is located just south of Kenya on the east coast of Africa. The chocolate bar is dark mahogany in color with hints of orange and red. The initial flavor impression is a bitter note resembling black coffee or bitter, IPA-style hops. There is an acidity that builds and highlights orange and citrus notes along with tart berries.

Chewing the Tanzanie dark chocolate brings forward floral and herbal notes, along with cherries, tobacco and pepper. The finish is rather long with a bitter/tannin note resembling hop flowers, along with some fruit notes and a hint of spice. The texture of the Tanzanie has a bit of grittiness to it.

I really found the flavor of this bar to be quite interesting. The bitterness plays off the floral/herbal flavors as well as the citrus notes to give the impression of a hoppy India Pale Ale. Being a big fan of hoppy beer, I really enjoyed this flavor combo. The only thing keeping this chocolate bar from scoring higher was some texture issues. This chocolate is well worth searching out if you like both bitter beer and bitter chocolate.

Pralus Venezuela

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: B+

The next dark chocolate up for review is the Pralus Venezuela. This chocolate bar is deep mahogany in color with dark cherry-red undertones. The initial flavor is of bitter coffee grounds, which then opens up to a rich dark roast coffee flavor. There is a smoky/roasted quality that persists. Nutty almond and pecan notes are present. The Pralus Venezuela dark chocolate bar has a moderate acidity.

Chewing the Pralus Venezuela opens up sweet notes of cherry and vanilla, along with some earth and tobacco. The finish lingers with more of the smoky bitterness. While this may be a bit one-dimensional in flavor, if you are a fan of chocolate with deep roasted flavor, then the Pralus Venezuela is your bar. Highly recommended.

Pralus Sao Tome and Principe

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: B+

Up for tasting today is a dark chocolate by Pralus from Sao Tome & Principe. The chocolate is ebony in color with a hint of purple. On the palate there is an initial roasted coffee flavor along with a significant bitter kick. There are nutty notes, including some hazelnut. A faint acidity makes itself known with a citrus/grapefruit note. There is a hint of sugar wafer, and a smoky/roasted note of peat as well. Chewing the chocolate opens up some sweeter undertones including pecan and a faint pomegranate note. The finish lingers with a bitterness reminiscent of good coffee along with some earth and peat.

I really enjoyed the Pralus Sao Tome and Principe. It has a distinct bitter flavor, with some nice roasted/smoky notes. If this had a bit more complexity then it would definitely earn an "A", but as it is I would still recommend it highly.

Pralus Indonesie

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: A-

The Pralus Indonesie is a single source chocolate from the island of Java in Indonesia. The Indonesie is a purplish-red tinted mahogany. There is a rich bitter chocolate flavor along with moderate acidity. There is a distinct smoky/roasted note that has a meaty quality that almost seems "bacony". There are notes of hazelnut and chestnut. In addition, the Indonesia has fruity notes of blackberry, plum and orange. Chewing the chocolate brings forward earthy, woody and meaty notes. The finish has lingering black coffee bitterness with lemon peel.

The Pralus Indonesie has a very distinct flavor that works quite well. There is a distinctive rich earthy/woody meatiness that works quite well along with the fruit notes here. This is a unique dark chocolate that is well worth a taste.

Pralus Papouasie

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: B+

Up for review today is "Papouasie" from the French chocolatier Pralus. This is a 75% cocoa chocolate bar made exclusively from Trinitario cacao beans from Papua New Guinea.

The Papouasie is a reddish mahogany in color. The flavor leads with a bitter kick along with a nice chocolate flavor. Acidity slowly builds to a moderate level that reminds me a bit of the tart bite of a New York-style cheesecake. There are citrus and plum notes as well. There are nutty notes of almond, marzipan and a hint of hazelnut. A sweet caramel note is also detectable.

Chewing the bar brings forward fruity notes of cherries and plums, as well as an acidic black coffee note. The finish has acidity and nuts and is fairly long and chocolatey. The Papouasie does have a slightly course texture, but it does smooth a bit as it melts.

The Papouasie has a pretty nice flavor profile, but it seems like something is missing that I can't put my finger on. The texture is a bit off as well. This bar seems like it's just on the edge of being great, but in its current form it's just "pretty good".