François Pralus' passion is as a chocolate-master, one of the few in France to make his own chocolate. He uses the best cocoa he can find from around the world, especially from South America, Africa, and the Indian ocean. From these exceptional beans, he creates about twenty bars at 75%, three blends, a 100% pure criollo from Madagascar and a milk chocolate at 45%. His passion led him to create his own cocoa plantation in Madagascar. To get a precise idea of the cocoa beans' particular flavors, he prepares a sort of herbal tea.