My shopping cart My account My shopping cart Home »Manufacturing The Manufacture François Pralus is one of the rare chocolatiers to roast his beans himself and therefore to manufacture his chocolate from A to Z. In his factory in Roanne , he receives the greatest vintages of cocoa beans from around twenty regions. tropical plants from all over the world. The transformation of cocoa beans is a long process which requires a lot of know-how to preserve all the aromas of the beans and result in a chocolate with incomparable flavors. It all starts with the roasting of the dried beans, a very important step in developing the aromas of cocoa. The beans are then crushed and ground. " You have to roast slowly, gently, not too hard but long enough ." After mixing the different ingredients, come the stages of refining, conching, tempering and finally molding, which will give the chocolate its final shape. Today, the company can count on a dynamic team of 50 people to help you discover very high quality products in all Pralus stores . It is also the place where the Pralines and Pralulines , historical specialties of Maison Pralus, will be produced . News Our history Francois Pralus Our plantation Pralulin Our chocolate Manufacturing Hurry Photo / Video Our stores Reception Contact us © Chocolat Pralus 2014 - My account - CGV - ® OZ-Média - © Photo credit: Thierry BEGUIN - Hervé NEGRE