{"id":8950,"date":"2026-03-18T07:37:14","date_gmt":"2026-03-18T06:37:14","guid":{"rendered":"https:\/\/colettedemay.com\/?post_type=product&p=8950"},"modified":"2026-03-30T17:41:22","modified_gmt":"2026-03-30T15:41:22","slug":"black-truffle-collection","status":"publish","type":"product","link":"https:\/\/colettedemay.com\/en\/produit\/black-truffle-collection\/","title":{"rendered":"Black Truffle Collection"},"content":{"rendered":"

Black Truffle \u2014 The Jewel of the P\u00e9rigord Noir<\/strong><\/h2>\n

Beneath a thin shell of 70% dark chocolate from Nicaragua<\/strong> lies a delicately smooth praline made from Tonda Gentile hazelnuts from the Langhe<\/strong>.<\/p>\n

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

The tasting opens with the tannic intensity of Nicaraguan cocoa<\/strong>, quickly joined by the musky and captivating notes of black truffle<\/strong>. The praline then takes over, bringing its smooth, enveloping sweetness to tame the truffle\u2019s strength.<\/p>\n

A bouquet of rare depth unfolds: forest floor, humus, and roasted hazelnut<\/strong>, carried by a texture that gently coats the palate.<\/p>\n

A refined creation where the intensity of dark chocolate meets the sacred perfume of truffle.<\/p>\n

\n

Tasting Recommendations<\/strong><\/h2>\n

The Black Truffle<\/strong> expresses its full aromatic power at room temperature (18\u201320 \u00b0C)<\/strong>. It pairs beautifully with:<\/p>\n

    \n
  • \n

    A Rh\u00f4ne Valley wine<\/strong> (Hermitage or C\u00f4te-R\u00f4tie), whose peppery and leathery notes complement the power of Tuber melanosporum<\/p>\n<\/li>\n

  • \n

    A Burgundy red<\/strong>, more subtle and silky, enhancing the finesse of the praline and revealing the earthy dimension of the truffle<\/p>\n<\/li>\n

  • \n

    A fine Bordeaux red<\/strong>, whose structure and notes of forest floor and dark fruits extend the truffle\u2019s aromas<\/p>\n<\/li>\n

  • \n

    A lightly peated single malt whisky<\/strong>, whose smoky character creates a deep pairing<\/p>\n<\/li>\n

  • \n

    An aged Cognac or Armagnac<\/strong>, offering a warm harmony where rancio enhances the forest notes<\/p>\n<\/li>\n

  • \n

    A Vintage Port<\/strong>, whose notes of dried fruit, caramel, and wood bring a rich, indulgent balance<\/p>\n<\/li>\n

  • \n

    A filter coffee from Guatemala or Brazil<\/strong>, round and chocolatey, complementing the truffle without overpowering it<\/p>\n<\/li>\n

  • \n

    A Chinese black tea (Keemun or Yunnan)<\/strong>, whose woody and slightly cocoa-like notes create a subtle harmony<\/p>\n<\/li>\n<\/ul>\n

    \n

    Cocktail \u2014 \u201cSous-Bois\u201d<\/strong><\/h2>\n

    Ingredients:<\/strong><\/p>\n

      \n
    • \n

      5 cl lightly peated single malt whisky<\/p>\n<\/li>\n

    • \n

      1 cl cacao liqueur<\/p>\n<\/li>\n

    • \n

      1 cl chestnut honey syrup<\/p>\n<\/li>\n

    • \n

      2 dashes cacao bitters or Angostura<\/p>\n<\/li>\n

    • \n

      Torched orange zest<\/p>\n<\/li>\n<\/ul>\n

      Preparation:<\/strong>
      Stir in a mixing glass and serve over a large ice cube.<\/p>\n

      Pairing:<\/strong>
      Power, wood, and depth \u2014 a perfect mirror of the black truffle.<\/p>\n

      \n

      Non-Alcoholic Version<\/strong><\/h2>\n
        \n
      • \n

        Light smoked black tea infusion (Lapsang-style, delicate)<\/p>\n<\/li>\n

      • \n

        Cacao syrup<\/p>\n<\/li>\n

      • \n

        A touch of chestnut honey<\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

        Black Truffle \u2014 The Jewel of the P\u00e9rigord<\/strong><\/h2>\n

        The union of 70% Nicaraguan dark chocolate and Tonda Gentile hazelnut praline, enhanced by 11% genuine Black Winter Truffle (Tuber melanosporum).<\/p>\n

        Intense notes of forest floor, roasted hazelnut, and deep cocoa unfold in a satin-like texture.<\/p>\n

        A refined and powerful creation for lovers of bold, authentic flavors.<\/p>\n

        Ingredients<\/strong><\/h2>\n

        6 praline chocolate tears
        (70% dark chocolate from Nicaragua, cane sugar, and organic Tonda Gentile IGP Trilobata hazelnut praline)<\/p>\n

        15% winter black truffle cream
        (Tuber melanosporum 75%, extra virgin olive oil 25%)<\/p>\n

        Allergens<\/strong><\/h2>\n

        Contains HAZELNUTS<\/strong>
        May contain traces of other TREE NUTS<\/strong> and MILK<\/strong><\/p>\n","protected":false},"featured_media":8859,"template":"","meta":[],"product_brand":[],"product_cat":[159,173,178],"product_tag":[],"class_list":{"0":"post-8950","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-chocolates","7":"product_cat-larme","8":"product_cat-top-products","10":"first","11":"instock","12":"taxable","13":"shipping-taxable","14":"purchasable","15":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/product\/8950","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/media\/8859"}],"wp:attachment":[{"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/media?parent=8950"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/product_brand?post=8950"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/product_cat?post=8950"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/colettedemay.com\/en\/wp-json\/wp\/v2\/product_tag?post=8950"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}