Has anyone tried the Chuao bar from Pralus? Like to know what people are thinking about it.
Personally, I think it is a perfect representation of why Francois Pralus is truly a great chocolate maker. Almost always Francois walks the line between dark roast and burned. Often times ending up on the wrong side. And while I tend to prefer a lighter roast, when he hits that dark roast sweet spot without wiping out all the origin, it can be truly spectacular. This Chuao bar is such a result. All the bright fruit notes one would hope to find in Chuao, but an hauntingly deep roastiness. Almost like a well fermented cacao fresh of the barbecue. Quite possibly the best Chuao on the market.