Pralus Tanzanie Forastero

Posted by in Chocolate Reviews on March 17 2010 | Leave A Comment
Pralus Tanzanie Forastero

This 75% cocoa organic bar looked like just the thing to help me get back into the world of ‘proper’ chocolate after my recent excursion into Japanese confectionery.

Aroma-wise this chocolate doesn’t pack a big punch, probably because the Forastero beans tend to be lighter in character, with more subtle flavours. There are definite cocoa notes, but they’re very light and soft, and the true character of the chocolate isn’t revealed until tasting.

Pop a piece into your mouth and it’s a different story as the chocolate melts and reveals it’s true character. This is an amazingly light, delicately flavoured chocolate. The cocoa flavours are full and strong, but there’s no bitterness at all, and the cocoa is fruity on the palate, with notes of citrus, berries and grape preceding the flavours of the cocoa.

I was surprised by just how light and delicate this chocolate tastes, even when it’s in full flow on the palate. From start to finish I was treated to a whole range of light, delicate, fruity flavours with a slight sharpness at the finish. The mouthfeel was soft with a slightly grainy texture, and the finish was crisp, clean and very satisfying.

There’s no doubt that this is one of the more upmarket bars out there at the moment, but as we know, quality comes at a premium, and this was a very pleasant surprise. Seldom have I tasted chocolate that was so light on the palate but which delivers so many complex flavours while retaining a clean, crisp finish. Like the choclate equivalent of a lightly chilled Sauvignon Blanc, this Pralus bar is definitely one I would recommend – so much so that I’m going to be buying this one again for my own personal pleasure.

Well worth tracking down.

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Comments On This Post

  1. Dom (Chocablog Staff)

    As someone who knows nothing, why’s it called Tanzanie if it’s from a Madagascan plantation?

  2. Ohh, I love Pralus chocolate. Such good quality and so flavourful. I was looking for reviews of it on here the other day – so stoked you’ve started reviewing it. Good to know there’s more of it out there! x

  3. The only Pralus I’ve had is the 100% – and only a tiny taste at that. It was lovely, and I’d so love to try this (and others!) Surely I should be able to find it somewhere here in Paris before i head home to Australia, where it absolutely isn’t available…

  4. Dom (Chocablog Staff)

    Hannah – have you tried the Pralus shop in Paris?

    If you’re in Paris and can make it to the shop, make sure you also try the prauline. I was lucky enough to have someone bring me one back last year..

    http://www.chocolats-pralus.com/praluline.php?pge=3&lang=en

  5. Amy

    Dom, it seems as though they have named a few of their bars after countries including Papouasie, Indonésie, São Tomé, Trinidad, Venezuela, Tanzanie, Ghana, Madagascar, Colombie, & Equateur. It is perhaps more to do with the combination of flavors than the origin of the cacao beans. On another note I’m off to find myself some Pralus because it looks fantastique!

  6. Dom (Chocablog Staff)

    Amy – yes, you might be right – given that Tanzania is just over the water from Madagascar, it could refer to the “original origin” of the Forastero Cacao. Rather than where it is right now. :)

  7. Well, now I feel silly! Off to google maps…

  8. Dom (Chocablog Staff)

    Heh. I’d love to know if you go – and what you buy if you do!

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