Three recipes for the moment of your choosing. The black lemon of the caravans, the Piedmont hazelnut, the bourbon vanilla marshmallow. The Colette Demay moment is yours.
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— the smoky bitterness of black lemon —
The smoky bitterness of black lemon breaks the roundness of the Tonda Gentile praline. A recipe brought back from a trip to Muscat, the way you bring back a memory, the obviousness of a taste that did not exist before.
— the hazelnut, bare —
Praline, Madagascar 74% grand cru chocolate, nothing else. The Piedmont PGI hazelnut with no middleman, roasted in three stages, stone-ground, married to the couverture the way you marry two silences.
— bourbon vanilla, nestled —
A marshmallow infused with bourbon vanilla, nestled in the Madagascar 74 % couverture. The maison's only recipe without praline, the air, the taut sugar, the grain of the vanilla. A childhood, found again at adult height.
— the roasted bean, the bitter —
An espresso cream with Madagascar 74 % grand cru cacao. The roasted bean meets the Piedmont hazelnut, the bitter and the sweet answering each other. A suspended, intense moment.
— candied orange peel, vivid —
A candied orange cream with Madagascar 74 % grand cru cacao. The candied peel opens the praline, a clear acidity that settles and lingers. A sunlit finish.
Three truffles designed not to close a meal, but to open a moment, paired with a glass, never with a dessert. Chocolate was long the epilogue; we make it a prologue.
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— 15 % white truffle cream, the whisper of the jewel of Alba —
A thin shell of grand cru dark chocolate, a praline of organic Tonda Gentile, and 15 % white truffle cream from Alba (Tuber magnatum Pico), the most precious of all. The truffle appears first as a whisper; the praline settles in, revealing honey, fresh butter, milky hazelnut; the truffle returns and turns floral.
— 15 % truffle cream (Tuber melanosporum), the wild one tamed —
Under a thin shell of 72% Venezuela dark chocolate, a Tonda Gentile praline lifted by 15 % winter black truffle cream (Tuber melanosporum). The tannic attack of the cacao, the musky, spellbinding notes of the truffle, then the unctuous sweetness of the praline taking over. Undergrowth, humus, roasted hazelnut, the queen of truffles gives up her aromatics without artifice.
— Tuber aestivum, quiet elegance —
A thin shell of 72 % Venezuela dark chocolate with notes of ripe fruit, an airy Tonda Gentile praline, and the Summer Truffle (Tuber aestivum), subtler than its winter cousins. Woodland mushroom, wild almond, a springlike finish of great clarity. The summer truffle doesn't weigh, it breathes.
La Boîte Rose
No set assortment. Every recipe is available in every slot — including the same one three times. Compose as many Boîtes Roses as you wish: each one is added separately, assembled by hand, to order.
The seals are placed as you choose.
Closed, ready to offer
On request, your gift box is wrapped in a furoshiki — the Japanese art of knotting cloth. True mulberry silk, twill weave, sixteen mommes: the density of the finest squares. Once the box is open, nothing is thrown away — the knot comes undone, and the wrap is worn.
L'Écrin de soie — 55,00 €
Add it to your gift box at checkout
Order it on its own
L’Écrin de soie — 55,00 €
Mulberry silk · 16-momme twill · black & ecru screen print
The balance between the richness of the hazelnut and the gentleness of the sugar. An invitation to rediscover simple pleasures, with authenticity.
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— refined balance, lingering length —
A high-end spread for true lovers of dark chocolate. 55 % organic Piedmont hazelnuts, organic raw cane sugar, grand cru cacao. The hazelnut's natural oils give an unctuous, silky texture; the cacao brings the depth, the long persistence on the palate.
— creamy richness, irresistible —
A creamy, gourmand spread, made with 50.5% organic hazelnuts, organic raw cane sugar and a rich cacao mass. Its intensity and silky smoothness come from the hazelnut's natural oils, a creamy spread, a taste at once nutty and deeply chocolatey.
— simplicity, natural pleasure —
65 % organic hazelnuts, organic raw cane sugar. Nothing else. A creamy texture, a delicate flavour, the balance between the richness of the hazelnut and the gentleness of the sugar. More than a spread, an invitation to rediscover simple pleasures, with authenticity.
From the cacao bean to the finished bar. Four terroirs, one same gesture. 60 g · 70 % cacao.
— fresh cane, woody finish —
A straight, dry bar. Trinitario cacao from Le Lorrain, notes of fresh cane and blond tobacco, a woody finish that lingers on agricole rum.
— acacia honey, candied citrus —
Fine cacao from Matagalpa, a high-altitude plantation. Clean attack, floral middle, a delicate vanilla finish. A polished bar that never reaches for effect.
— roasted hazelnut, caramel —
Arhuaco cacao from the Sierra Nevada de Santa Marta, grown by the indigenous community. Elegant richness, the roundness of roasted hazelnut, a milky finish.
— red fruits, citrus —
Sambirano cacao, from the Ambanja valley. A lively attack, a middle of red fruits and candied citrus, a tart, mineral finish. A sunlit signature.
Each gift box is composed by hand and shipped across France with careful delivery.
Shipped across France and Europe in protective packaging designed for chocolate. Free delivery from €80.
Made by hand in our workshop, in small series, so that what reaches you is at the peak of its freshness.
Box broken, poorly kept, disappointed? We replace it. Write to us, the maison answers you personally.
Each order is prepared by hand at the workshop's own pace, then shipped by Colissimo across mainland France and Europe in protective packaging. You receive a tracking number as soon as your parcel is on its way. Free delivery from €80.
Six weeks away from light, between 14 and 18 °C. Avoid the fridge: it whitens the chocolate and dulls the praline's aromas.
For bubbles and celebration: Truffe Blanche × Champagne. For dark chocolate lovers: Noor or Origin.
All our Larmes contain tree nuts (Tonda Gentile PGI). Atelier shared with milk. No gluten, no egg in the main ingredients.
