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

The beauty of form

A form
to savour.

The gaze lingers. The hand draws closer.
A curve, a point, then the chocolate yields.
The praline unfolds. The glass awaits.

The teardrop, in volume.Rotate by touch, mouse or arrow keys.

A signature, before a name.

A point, a generous curve, a flat back: the teardrop gives Colette Demay creations a shared presence, while each recipe keeps its own voice. Seen in the box, then held between the fingertips, this familiar shape invites a different sensation with every chocolate.

From sight to memory.

What light reveals, the mouth discovers differently. The shell offers a little resistance before yielding to the centre. Hazelnut, cacao and the distinctive note of each recipe unfold at their own pace. The shape disappears; a flavour remains. In that passage from contemplation to pleasure, the teardrop finds its meaning.

The gaze

A line traced by the eye. Light glides across the chocolate. Before the first taste, anticipation.

The gesture

Lift the teardrop with your fingertips. A delicate, almost instinctive gesture. The moment of savouring begins.

The sensation

The shell yields, the praline unfolds. The curve slowly melts away, leaving only flavour.

Chocolate for the aperitif

Then, return to the glass.

A sip, a teardrop, another sip. Flavours answer one another. The moment lingers.

Discover the ritual
The birth of the form
01 The study

— the raw sketch —

Three shapes tried,

only one kept.

The sphere rolls. The cube cuts. The cone topples. Every geometry was tried, measured, set aside, our mouths knew it before we did.

the sphere, rolls
the cube, cuts
the cone, topples
  • i.too spherical — rolls on the palate
  • ii.too angular — the tongue closes up
  • iii.too narrow — melts before it's tasted
  • iv.this shape, the mouth knows it
02 The modelling

— from paper to screen —

Ergonomics,
measured.

45 × 25,01 × 12,5 mm

Front view
Profile

three beats, in the mouth —

  • 1.the grand cru couverture gives way — the depth of the cacao
  • 2.the praline opens up — the Tonda Gentile hazelnut
  • 3.the guest surprises — black lemon, truffle…
· thirty prototypes the perfect shape for the palate 5 g · 45 × 25,01 × 12,5 mm ·
I.

— phase i —

Pencil
on paper.

One hundred and forty sketches, six notebooks, measurements taken by ruler. The gesture founds the form.

Dec. 2022, March 2023

II.

— phase ii —

The 3D,
to the hundredth.

NURBS modelling, tolerance ± 0.05 mm. Forty-two revisions before fixing the curve, every radius, every tangent, negotiated on screen.

Apr., Sept. 2023

III.

— phase iii —

The mould,
in silicone.

Six moulds, six couvertures, six castings. The shape stops being an idea and becomes a gesture, unmoulding, shine, snap.

Oct., Dec. 2023

IV.
La Larme, forme finale — final —

— phase iv —

La Larme,
in hand.

Five grams, forty-three millimetres long, twelve and a half thick. The perfect shape for the palate.

since Sept. 2024