Noélie, François and Hugo Pralus, three generations of chocolate artisans

In the heart of Roanne (Loire), La Praluline is known to everyone for its chocolates, but also for its members: Noélie Pralus, the 102-year-old oldest, her son François, master chocolatier and her grandson Hugo. These three generations of pastry chefs and chocolate makers have taken turns since 1948, and the opening of the first shop. Rouennais are very attached to this institution. “It was already good 50 years ago, it was good 30 years ago and it’s still good now”confides a client.

The Pralus produce their own cocoa. François buys his beans all over the world, then roasts them “depending on the variety, between 30 and 35 minutes”. He prefers to keep the temperature secret, because it is the cooking that gives the unique taste to the cocoa. François Pralus passes on this art of roasting, which few chocolate makers have mastered, to his son, Hugo. When he took over the business from his parents, the master chocolatier had only one shop and a small laboratory. “We used to mold chocolate in molds with a ladle. Now we have machines that can pour 500 kg of chocolate a day”, he said. The chocolate factory supplies 18 stores throughout France.