Tuber melanosporum: The Black Diamond of Gastronomy
Tuber melanosporum, the Périgord black truffle, is one of the most prestigious raw materials in world gastronomy. Its pairing with aperitif chocolate is a remarkable innovation. At Colette Demay, this combination is driven by pure organoleptic logic: two ingredients with complementary volatile molecules that mutually exalt each other.
This underground ascomycete grows in the limestone soils of the Périgord-Quercy region. Harvest runs from November to March, with optimal maturity between December and February. Prices fluctuate between €1,500 and €2,500 per kilogram.
Its aroma comprises hundreds of volatile molecules creating a profile ranging from slightly sulphurous notes to nuances of damp forest, rich earth, with subtle touches of hazelnut and cocoa.
Why Pair Black Truffle and Chocolate?
Black truffle and cacao share a partially convergent aromatic profile — woody notes, earthy tones, sulphurous touches — creating olfactory and gustatory continuity. The truffle brings a pronounced umami flavour that integrates with dark chocolate’s taste structure. Benzothiazole is found in both aromatic profiles.
The Colette Demay Commitment: Over 11% Pure Truffle, Zero Added Flavouring
Most products on the market contain mere traces of real truffle, often less than 1%, supplemented with artificial flavourings. Colette Demay made a radical choice: each creation contains over 11% pure truffle. This is an organoleptic necessity — it’s from this threshold that the truffle fully reveals its aromatic palette without any added flavouring.
The result: an evolving mouth experience where the truffle aroma emerges progressively, transforms on contact with the cacao, and persists with remarkable length.
The Black Truffle Collection
High-percentage dark cacao (75-80%), intense notes of cocoa and wood, progressive emergence of truffle aromas. Pair with zero-dosage brut champagnes, dry mineral white wines, or exceptional cognac and armagnac.
White Truffle and Summer Truffle
The White Truffle Collection uses Piedmont white truffle (Tuber magnatum) with softer cacaos (60-65%). The Summer Truffle Collection (Tuber aestivum), available May to September, offers a lighter profile ideal with sparkling white wines.
With over 11% pure truffle and zero added flavouring, Colette Demay redefines the boundaries of luxury chocolate.