![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCF7Up-sGeo8NB7eNy4zbUtKv-5aKKcHm1Clf2dfjLSn3-SvGo-PuvctPDAtAwBRK-gOvYUIeABOKbAqDsmI9zUXYZFbmoxm1JDTHyhb1A5PFbptIsfPF3DKMG7fDvMqrSH3hagBtxks4/s320/pralus+madagascar.jpg)
Wednesday, July 18, 2007
Pralus 75% Madagascar cacao - Made in France
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCF7Up-sGeo8NB7eNy4zbUtKv-5aKKcHm1Clf2dfjLSn3-SvGo-PuvctPDAtAwBRK-gOvYUIeABOKbAqDsmI9zUXYZFbmoxm1JDTHyhb1A5PFbptIsfPF3DKMG7fDvMqrSH3hagBtxks4/s320/pralus+madagascar.jpg)
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Tasting chocolate is much like tasting fine wine -- there are subtleties of flavor and tones that you can train yourself to appreciate. Also like wine, professional chocolate tasters have developed a procedure for judging the qualities of a piece of chocolate.
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