Just opening a Pralus bar heightens my sense of anticipation. I know it will be beautifully tempered, the beans treated as if they were royalty, and the taste complex and addictive. Papouasie is another winner from this great French chocolatier. His 75% bars are truly superb, and each one brings something different to the table.
Here, Trinitario beans hail from Papua, New Guinea in Indonesia. They are aromatic, fruity, and have a slight acidity, which takes those fruity notes into more complex, adult territory. The finish does not linger but, somehow, the chocolate is still very satisfying.
M. Pralus likes his bars virginal so he leaves out the vanilla, letting you enjoy the essence of the bean.