François Pralus began his career as a pastry chef, but today his name is synonymous with fine chocolate.
After training alongside his father, Auguste Pralus, holder of the highly coveted Meilleur Ouvrier de France distinction, then with the Chocolaterie Bernachon in Lyon, and Ecole Lenôtre in Paris, François Pralus took over celebrated pâtisserie founded by his father in Roanne, France.
The Pralus pâtisserie, which has six locations in France, is notably famous for creating the Praluline, a “Marvellous buttery brioche filled with rose pralines,” as French food critic Gilles Pudlowski describes it.
François Pralus soon decided to create a special laboratory entirely dedicated to the art of fine chocolate. He opened the store in Paris in 2008.
Today, he is one of the rare French master chocolatiers who make their own chocolate from raw cacao beans (Michel Cluizel being another).
Pralus chocolate is used by many of the finest chocolatiers in France and around the world. The company’s chocolates are notably exported throughout Europe, Japan and the United States
Gault Millau named him “Best Chocolate Maker in Paris” in its 2009 guide.
One of its most recognizable creations is the Pyramide des Tropiques, half a kilo of superb single-origin chocolate bars.
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