The legacy of Pralus (pronounced prah-LOO) began in 1955 when Auguste Pralus opened up a patisserie in Roanne. His son Franc¸ois took over in 1988 and continues the family business today, with an especially keen focus on single origin chocolate. After studying with the finest pastry chefs including the renowned Jean Jacques Bernachon in Lyon (the first patissier to discover the superiority of single origin Chuao over cacao blends and to use it in his chocolates), François decided to pursue his own passion--producing chocolate from bean to bar.
France
favorite chocolate maker bean-to-bar
favorite chocolate maker 
bean-to-bar 