The Madagascar bar embodies Francois Pralus’ love of this colorful island. The beans are sourced from Ambaja, in the region of Sambirano, rich in criollos trees. This chocolate is so well balanced with its crisp acidity, fruitiness and floral notes that it is a Pralus best seller.
Bean type: Criollo
Ingredients: Cocoa 75% minimum, sugar, cocoa butter, emulsifier, organic sunflower lecithin. Store in a cool dry place between 60 and 65 degrees Fahrenheit. May contain traces of nuts or milk.