Black Truffle — The Jewel of the Périgord Noir

Beneath a thin shell of 70% dark chocolate from Nicaragua lies a delicately smooth praline made from Tonda Gentile hazelnuts from the Langhe.

This praline is enhanced by the incorporation of 11% genuine Winter Black Truffle (Tuber melanosporum), with no added flavoring. This complete absence of artifice allows the queen of truffles to reveal her complex and untamed aromatic profile.

The tasting opens with the tannic intensity of Nicaraguan cocoa, quickly joined by the musky and captivating notes of black truffle. The praline then takes over, bringing its smooth, enveloping sweetness to tame the truffle’s strength.

A bouquet of rare depth unfolds: forest floor, humus, and roasted hazelnut, carried by a texture that gently coats the palate.

A refined creation where the intensity of dark chocolate meets the sacred perfume of truffle.

---

Tasting Recommendations

The Black Truffle expresses its full aromatic power at room temperature (18–20 °C). It pairs beautifully with:

• A Rhône Valley wine (Hermitage or Côte-Rôtie), whose peppery and leathery notes complement the power of Tuber melanosporum

• A Burgundy red, more subtle and silky, enhancing the finesse of the praline and revealing the earthy dimension of the truffle

• A fine Bordeaux red, whose structure and notes of forest floor and dark fruits extend the truffle’s aromas

• A lightly peated single malt whisky, whose smoky character creates a deep pairing

• An aged Cognac or Armagnac, offering a warm harmony where rancio enhances the forest notes

• A Vintage Port, whose notes of dried fruit, caramel, and wood bring a rich, indulgent balance

• A filter coffee from Guatemala or Brazil, round and chocolatey, complementing the truffle without overpowering it

• A Chinese black tea (Keemun or Yunnan), whose woody and slightly cocoa-like notes create a subtle harmony

---

Cocktail — “Sous-Bois”

Ingredients:

• 5 cl lightly peated single malt whisky

• 1 cl cacao liqueur

• 1 cl chestnut honey syrup

• 2 dashes cacao bitters or Angostura

• Torched orange zest

Preparation:
Stir in a mixing glass and serve over a large ice cube.

Pairing:
Power, wood, and depth — a perfect mirror of the black truffle.

---

Non-Alcoholic Version

• Light smoked black tea infusion (Lapsang-style, delicate)

• Cacao syrup

• A touch of chestnut honey