Tonda Gentile hazelnut from Piedmont · PGI Grand cru cocoa beans Twenty-five per cent sugar · not one grain more No artificial flavourings · no preservatives White truffle · Black truffle · Summer truffle Tonda Gentile hazelnut from Piedmont · PGI Grand cru cocoa beans Twenty-five per cent sugar · not one grain more No artificial flavourings · no preservatives White truffle · Black truffle · Summer truffle

L'Éloge du Goût

Desire,
embraced.

Chocolate is, first of all, a desire. Before the ethics, before the form, there is taste, the kind you bring to your lips without thinking, and that lingers, intact, after the last bite.

The manifesto

A melting shell, a smooth and creamy praline. Little sugar, no ganache. Nothing to weigh down the palate, nothing to smother the aromas. Taste as a threshold, not as an ending.

70 % grand cru · 25 % sugar in the praline · no ganache

— the spirit —

A chocolate
that escapes the seasons.

There are chocolates we save for grand occasions. Generous things, too generous at times, very sweet, that can leave the palate feeling overloaded. None of that is in question here. But it is not where we began.

We wanted a chocolate that doesn't impose itself, but that you keep coming back to. That doesn't tire the palate, but awakens it. Obvious from the first bite, and calling for the next, without excess, without saturation. Light, barely sweet.

Hence la Larme. Five grams. Twenty-five percent sugar, and nothing more, no ganache, no cream. A chocolate made to be had again, that goes with a glass, a conversation, a moment of everyday life.

— that is the spirit. Before the name, before the form.

smooth texture
— Chapter I —

A choice
without ganache.

We find it too heavy. Too rich. Too talkative.

Ganache is a rich and generous expression of chocolate-making, deeply loved. On this project, we simply followed a different intention: a more direct reading of the ingredients, where each one keeps its own voice.

We wanted a centre that lets its neighbours speak. The Piedmont hazelnut, the desert loomi, the vanilla, each in its place, each one heard.

sugar 25 %
— Chapter II —

Sugar,
almost absent.

25 %, two to three times less than supermarket pralines.

A standard praline holds from 50 to 60 % sugar. Ours stops at 25 %. Not out of constraint, out of conviction.

At this level, the hazelnut speaks fully, the cacao stays present, and the palate stays free, ready for what comes next: a glass of wine, a sip of champagne.

Cravanzana, Piedmont the terroirs
— Chapter III —

From the world's
finest terroirs.

Cravanzana, Piedmont. Not a single tractor, just goats.

For our pralines, we trace all the way back to a small village in Piedmont, where the Tonda Gentile grows under organic farming. The goats graze the grass between the trees, and that is all. No machinery. The yield is low, but the hazelnut is clean.

The same demand for our chocolates, sourced in micro-lots from Latin American growers, and for our black lemon, sun-dried in the Persian basin. Almond, bean or fruit, we work only with the finest terroirs in the world.

VillageCravanzanaMethodOrganic, no tractorSourcingMicro-lots
Tonda hazelnuts
— Chapter IV —

The hazelnut,
roasted three times.

Once for the skin. Twice for the flesh. Three times for the soul.

The Tonda Gentile of Piedmont, PGI, doesn't give up all its aromas to the first fire. One roasting gives a decent hazelnut. Two, a clear one. Three, only three, bring out those buttery, almost smoky notes you find in the praline.

It's long. It's slow. And it's what separates a pleasant praline from one you never forget.

“ Taste is the memory of pleasure. We wanted ours honest, smooth, and without regret. ”

Colette Demay · the atelier notebook

purity of the product
— Chapter V —

Pleasure,
without regret.

A chocolate that lets itself be desired without weighing on you.

We wanted a chocolate you go looking for in your memory, the first bite, the aromatic return, the urge to have another. But we also wanted it not to weigh you down.

At just 25 % sugar, with no cream, no artificial aroma, no preservative, la Larme keeps that double promise: the lively taste of chocolate, and the quiet conscience of knowing what you're eating.

It may be the rarest luxury of all: to want, and not to regret.

Your turn

Give in to
la Larme.

Six recipes, one same gesture. Choose yours, and let taste do the rest.

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