NEW! A duo of chocolate praline hearts of superior quality. Caramelised almonds and hazelnuts are combined to provide a rich milk chocolate praline centre, enrobed in fine dark chocolate and each decorated with a contemporary floral design. Presented in a gift bag tied with pink satin ribbon and a "Be my Valentine" gift tag.

NOW ON SALE FROM £4.95!

Pralus have exclusively used fine flavour, Criollo cocoa from Indonesia to create this contrasting flavoured, single origin chocolate. Noticeable orange peel notes and high acidity to begin with evolving into a pure, liquorice and toffee finish.

NOW ORGANIC! The ultimate in cocoa content and for the strict, extreme bitter chocolate lovers. This single origin chocolate bar uses only fine flavour, Criollo cocoa from Madagascar. A very creamy texture.

Containing no sugar so also suitable for diabetics.

The Michel Cluizel Los Ancones, single origin chocolate bar is made with an exquisite blend of Trinitario cocoa, from the Los Ancones plantation, on the island of Santo Domingo in the Caribbean. This unique dark chocolate holds a deliciously complex assortment of fresh fruit flavours including apricot, peach and even green olive. Los Ancones is one of seven, single estate dark chocolate bars created by Michel Cluizel.

The Los Ancones bar was the winner of "Best chocolate 2005" award.

NOW ORGANIC! This single origin chocolate bar uses only fine flavour, Criollo cocoa from Madagascar. Pralus have produced a flamboyant character dark chocolate with many fruit and acidulous top notes from raspberry to red wine, continuing through the more caramelised richer flavours to a treacle like finish. A very fine chocolate as one should expect from such a high grade of cocoa used and its reputable origin.

The outstanding, 50% cocoa milk chocolate from Michel Cluizel. Using fine flavour cocoa from the Mangaro plantation in Madagascar. The world's first single estate milk chocolate.

The unique flavours of the Mangaro cocoa, present in the Mangaro dark chocolate bar are evident here, with fruity notes, not usually found in high cocoa milk chocolates, and just enough to lift the deeper malt flavours produced from a higher cocoa content.

The Michel Cluizel Mangaro dark chocolate bar won first prize at the Salon du Chocolat 2003 show. Created exclusively from cocoa beans from the Mangaro plantation in Madagascar. This fine dark chocolate bar is possibly the most exotic of all the Michel Cluizel single estate range.

It provides a well balanced range of citrus fruits with an underlying edge of ginger to aid depth and character. AWARDED A PRESTIGIOUS GOLD IN THE 2008 GREAT TASTE AWARDS!

The latest single origin, 47% cocoa, milk chocolate bar from Michel Cluizel. Using fine flavour cocoa from the Maralumi plantation in Papua New Guinea. The unique flavours of the Maralumi cocoa, present in the dark bar are also evident in this superb chocolate bar, with berry notes.

A high cocoa milk chocolate with malt and an additional sweet edge.

Created from fine flavour cocoa grown at the Maralumi plantation on the island of Papua-New Guinea. The cocoa used provides a slight spicy edge to this mellow dark chocolate with fresh hints of green banana and tart, sour notes of red currant. The sweetest of the Cluizel single estate dark chocolates.

One of seven, single estate dark chocolate bars created by Michel Cluizel. Winner of "Salon du Chocolat 2005"

This higher cocoa, milk chocolate bar from Pralus holds a rich, caramelised nut and toffee flavour profile using only fine flavour, Criollo cocoa from Indonesia. Best described as a rich butter fudge but made with less sugar due the higher than average cocoa content of 45%. A milk chocolate that still provides enough sweetness to fix that sugar craving but is also packed with real chocolate flavour to savour.