Black Lemon — Revealed Tension

At the heart of an organic Tonda Gentile IGP Tribobata hazelnut praline, we have incorporated Iranian black lemon, a rare ingredient made from lemons slowly dried under the sun.

This ancestral technique concentrates the fruit’s aromas, giving it a unique signature: a zesty freshness layered with subtle smoky notes.

The tasting begins with the roundness of chocolate, immediately awakened by a vibrant tension.
The delicate acidity of the black lemon illuminates the sweetness of the praline, creating a refined contrast between citrus, hazelnut, and cocoa.

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Tasting Recommendations

Black Lemon reveals its full complexity at room temperature (16–18 °C).

It pairs particularly well with:

• A Brut Champagne, whose tension enhances the vibrancy of the black lemon

• A Chablis, for a mineral dialogue between citrus and cocoa

• A Cognac, whose brioche notes elevate the freshness of the lemon

• A filter coffee from Latin America, whose floral and slightly citrus notes bring freshness and highlight the black lemon

• A Japanese green tea (Sencha or Gyokuro), whose vegetal nuances and light bitterness extend the subtlety of the black lemon

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Cocktail — “Noor”

Ingredients:

• 4 cl Cognac VSOP

• 2 cl lemon or yuzu liqueur

• 1 cl honey syrup

• Sparkling water

• Black lemon zest

Preparation:
Shake, then top with sparkling water.

Pairing:
Acidity and depth enhance the black lemon without overpowering it.

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Non-Alcoholic Version

• Lemon juice with a touch of black lemon

• Honey syrup

• Sparkling water