Le 100%

François Pralus operates as a venerable French chocolatier with a heritage dating back to 1948. Based in France, this maker manages production from bean to bar, maintaining control over the entire transformation process to ensure the integrity of the raw material. The Le 100% bar stands as a testament to this traditional approach, focusing on the unadulterated essence of the cocoa bean.

This bar consists exclusively of cocoa and added cocoa butter. By removing sugar entirely, the profile highlights the specific characteristics of the Madagascan Criollo beans. The result is an intense, singular experience that reflects the genetics of the cocoa rather than the influence of additives. The production environment does necessitate a warning, as the workshop also processes nuts and milk.

The beans for this bar are sourced from Madagascar, a region celebrated for its distinct cocoa profiles. François Pralus maintains a commitment to quality by utilizing organic-certified cocoa. This dedication to ingredient sourcing ensures that the raw components meet stringent standards before they reach the factory floor.