was named after its creator : Auguste Pralus. The Praluline
is a sweet butter brioche with some small pieces of praline (pink-sugar syrup-coated almond). It has been celebrating its half-century birthday about two years ago and, as a pastry delight star, keeps on being on connoisseurs' dessert trays in many places of the gastronomic world of France and abroad.
Nowadays the Praluline is made by François Pralus
, pastry chef and chocolate master, founder of a laboratory dedicated to chocolate and also owner of a cocoa trees plantation. He is one of the last few French Master Traditional Chocolate-Makers (no more than two or three people only) creating high-level quality products essentially from cocoa beans. The Pralus chocolate factory's annual production is about 25 tons.