François Pralus began his chocolate making journey as an apprentice at famed chocolate house Bernachon in Lyon. Not content to use couverture chocolate for his confections, Bernachon made chocolate from the bean long before it became trendy in the US. Pralus learned his chocolate making skills at Bernachon's side before returning to Paris to start François Pralus Chocolates. Pralus' father, Auguste Pralus, was a famous pâtissier known for his creation of the Praluline, a brioche spiked with almond and hazelnut pralines. While François carries on the traditions of his father's famous bakery, he has added his own line of chocolates made from the bean in a range of single origins. Pralus' chocolate making style tends towards a heavier roast, which works well with for the origins we've chosen to include in our collection.