The Production - Marasu's

Single Origin Cacao Beans, Low Impact Process and Master Chocolatiers

In 2006 Prestat acquired Marasu's Petits Fours Limited, a historic company founded in 1986 by master pastry chefs Rolf Kern and Gabi Kohler with the aim of supplying top quality chocolates and pastries to London's best hotels, restaurants and clubs.

Today, Marasu's produces chocolates and baked goods for Prestat and is regarded as London's largest producer of premium chocolates with an annual output of over 300 tonnes from its 25,000 square foot facilities in Park Royal.

With a highly skilled workforce, Marasu's is BRC Grade A certified, certified by organic farmers and growers, and operates under halal certification standards. Its products have won numerous Great Taste Awards and its chocolatiers develop dozens of new recipes every year.

Prestat truffles are the house speciality!

They were invented by Louis Dufour, pastry chef from Chambéry, France, in December 1895.
Running out of raw material to prepare his year-end desserts and refusing the dishonour to obtain supplies from a colleague, this chocolatier therefore had the idea of mixing custard, vanilla and cocoa powder and dipping everything in melted chocolate before covering it with chocolate powder.

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