Tuber melanosporum<\/em>, the P\u00e9rigord 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.<\/p>\n This underground ascomycete grows in the limestone soils of the P\u00e9rigord-Quercy region. Harvest runs from November to March, with optimal maturity between December and February. Prices fluctuate between \u20ac1,500 and \u20ac2,500 per kilogram.<\/p>\n 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.<\/p>\n Black truffle and cacao share a partially convergent aromatic profile \u2014 woody notes, earthy tones, sulphurous touches \u2014 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.<\/p>\n 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<\/strong>. This is an organoleptic necessity \u2014 it’s from this threshold that the truffle fully reveals its aromatic palette without any added flavouring.<\/p>\n The result: an evolving mouth experience where the truffle aroma emerges progressively, transforms on contact with the cacao, and persists with remarkable length.<\/p>\n 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.<\/p>\n The White Truffle Collection uses Piedmont white truffle (Tuber magnatum<\/em>) with softer cacaos (60-65%). The Summer Truffle Collection (Tuber aestivum<\/em>), available May to September, offers a lighter profile ideal with sparkling white wines.<\/p>\n With over 11% pure truffle and zero added flavouring, Colette Demay redefines the boundaries of luxury chocolate.<\/p>\n","protected":false},"excerpt":{"rendered":" Over 11% pure truffle, zero added flavouring: Colette Demay’s commitment to authentic black truffle chocolate.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[190],"tags":[],"class_list":["post-9388","post","type-post","status-publish","format-standard","hentry","category-blog-articles-en"],"_links":{"self":[{"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/posts\/9388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/comments?post=9388"}],"version-history":[{"count":0,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/posts\/9388\/revisions"}],"wp:attachment":[{"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/media?parent=9388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/categories?post=9388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/tags?post=9388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Why Pair Black Truffle and Chocolate?<\/h2>\n
The Colette Demay Commitment: Over 11% Pure Truffle, Zero Added Flavouring<\/h2>\n
The Black Truffle Collection<\/h2>\n
White Truffle and Summer Truffle<\/h2>\n