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

Our terroirs

L'Éthique
du Goût.

Four origins, chosen one by one, micro-lot after micro-lot. Peru for the fine acidity, Ecuador for the roundness, Venezuela for the edge. Piedmont for the hazelnut. Persia for the black lemon. Périgord and Alba for the truffle. No buying group, no middlemen, only direct relationships, and quantities measured in kilos, never in tonnes.

4ingredients
70 %grand cru cacao
25 %sugar, max.

The noblest
of ingredients,
never more than that.

Tonda GentilePiedmont · PGI
— ingredient —I.

— the hazelnut —

Tonda Gentile
of Piedmont.

Protected Geographical Indication, September harvest.

Known as the finest in the world. Round in calibre, a skin that lifts away after roasting, a finish of cooked butter and dry almond. Slow roasting in three stages.

Fèves grand cruGrand cru · 70 %
— ingredient —II.

— the cacao —

Grand cru beans,
aromatic singularity.

Dark couverture at 70 % cacao, a signature blend.

We never use a single material: Venezuela for the edge, Ecuador for the roundness, Peru for the fine acidity.

— The Guests —

The ingredient
that changes everything.

LoomiPersian basin · Noor
— guest —V.

— the black lemon —

Loomi,
the dark light.

Lime dried in the sun, a tradition of the Persian basin.

The caravans called it noor, light. A bitterness that does no harm, that cleanly breaks the roundness of the praline in the Noor recipe.

TruffeAlba · Périgord · Provence
— guest —VI.

— the truffle —

Truffle,
our audacity.

Melanosporum from Périgord in winter, magnatum from Alba in autumn, aestivum in summer, three terroirs, three pairings.

Up to 15 % pure truffle, fifteen times more than what you find on the market. Zero artificial aroma, the taste comes from the tuber itself.

Oranges confites, écorce candieMediterranean · Citrus
— guest —VI.

— the candied peel —

Candied orange,
the tart glow.

Bitter orange peel, a Mediterranean tradition.

Seven days in syrup, slow drying. The candied peel opens the praline in the Agrume recipe, a clear acidity that settles and lingers.

Grains de café grand cru torréfiésHighlands · Espresso
— guest —VII.

— the roasted bean —

Grand cru coffee,
the complicit night.

Highland arabica, a tradition of altitude.

Slow roasting, filter grind. The bean meets the Piedmont hazelnut in the Espresso recipe, a noble bitterness that structures the 75 % dark couverture.

Our vow

What does not go into la Larme
matters as much as what does.

Choose origin over yield. Know the grower, the plot, the harvest. Work in micro-lots, even when the market calls for volume. Refuse anything that can't be traced. That is the luxury of knowing where every bean comes from.