Description

Black Truffle — Mastered Intensity

Beneath its delicate shell of Nicaraguan dark chocolate, celebrated for its deep aromatic profile, lies a rare praline made from Tonda Gentile hazelnuts of the Langhe — prized for their smooth texture and incomparable fragrance.
This praline is finely enhanced with 11% genuine Périgord black truffle, without any added flavouring — natural or artificial — to preserve the authenticity and purity of the ingredient.

Each Chocolate Tear reveals a perfect balance between the power of cocoa, the roundness of hazelnut, and the earthy nobility of truffle.
Its silky, almost buttery texture unfolds notes of undergrowth, roasted nuts, and bark.

Tasting Recommendations

The Black Truffle is best enjoyed at room temperature, ideally between 18 and 20°C (64–68°F), to allow the truffle to express its full aromatic richness.
It pairs beautifully with:

A Pinot Noir from Burgundy or a Pomerol, to highlight the praline’s roundness;
A vintage Extra-Brut Champagne, whose minerality enhances the finesse of the cocoa and the depth of the truffle;
Or a Vin Jaune from Jura, for a bolder and more persistent experience.

A creation that is bold, sensual, and rare — where chocolate, wine, and earth meet in perfect harmony.
Colette Demay — The Art of Aperitif Chocolate.