What is a Praluline?

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What is a Praluline?

Its exterior is exotic; a unique specimen that draws you in and makes you wonder what the texture would be, how it would dissolve and how sweet it would be.

I'll cut to it’s birth, drooling as I write. It was first created in 1955, nearly 60 years ago by auguste pralus. The taste is rich and buttery. Imagine a brioche but ten times more luxurious with crunchy pieces of praline; featuring valencia almonds and piedmont hazelnuts coated in rose sugar.

This particular one starring in this clip was from the 20th anniversary of salon du chocolat in paris. It was delicious freshly baked.

A must have if you pass in france, click here to find out where in france.

the praluline review
— how should i begin?

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Meet the beans

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Meet the beans

Even if the bean isn’t transparent, we want you to get a good look at the unprocessed cacao and how we grade the quality. See what we see, and see them before we transform them into chocolate.

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Why we're hunting cacao in Malaysia

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Why we're hunting cacao in Malaysia

People have asked us why we’ve picked Malaysia. We hear “…cocoa isn’t common in Malaysia”, “I didn’t know cocoa grew in Malaysia” and so on. We will tell you a few enticing reasons why we’ve chosen to start our search for cacao beans here. 

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