Pralus owns a cacao plantation in Madagascar, ensuring the extraordinary quality of every cacao bean that goes into his chocolate, which comes in ‘crus’ (vintages), rather like wine. Choose between 18 lip-smacking types, each wrapped in colorful paper like exquisite parcels. Be sure to try the barre infernale—melt-in-your-mouth bars of dark chocolate-encased praline. There’s a second boutique at 44 rue Cler in the 7th arrondissement.
- Anna Brooke