Savour the original, taste excellence
Aperitif Collection -Truffle and Chocolate
Our praliné contains over 15% truffle cream,
an exceptional concentration that offers deep aromatic complexity.
Real truffles unfold naturally,
with refined, earthy notes. Discreet luxury, born of purity.
Black truffle collection
Nicaraguan cocoa meets black-intense truffle, deep and captivating. Notes of
We use real black truffles for their depth, elegance
and incomparable refined aromatic signature.
From the volcanic soils of Nicaragua comes a bold, earthy, structured chocolate that is magnificently long on the palate.
White truffle collection
Colombian cocoa meets white truffle, silky, luminous, aromatic. A rare union of floral, woody and golden notes. Subtle, elegant, almost sacred.
White truffles, one of nature’s most precious treasures, reveal delicate depth and luminous aromatic power.
Colombia’s lush terroirs produce a vibrant, smooth chocolate with a rare aromatic finesse.
Grown in Piedmont, Cravanzana, hazelnuts offer incomparable finesse, depth and sophistication.
Summer truffle collection
Martinique cocoa meets summer truffle, sunny, sweet, subtle.
Notes of ripe fruit, delicate spices and light wood. A luminous caress.
Collection - Our classics
At Colette Demay, every creation is a tribute to the purity and origin of our ingredients.
We select only exceptional raw materials.
The Alchemy of Pure Flavors
Tonda Gentile hazelnuts from Piedmont, renowned for their finesse and softness;
handcrafted marshmallows, made fromcrystal-clear spring water;
sun-drenched citrus fruits from southern Italy, picked when ripe for their brightness and freshness;
and Bourbon vanilla, chosen for the depth of its aroma and its natural elegance.
Original collection
Madagascar cocoa meets Cravanzana hazelnut, vibrant and refined.
A fruity-sweet harmony with notes of citrus, wild honey and warm wood.
Bean-to-bar is not a method, it’s a commitment to traceability, taste and timeless know-how.
Madagascar’ s unique terroir gives our chocolate its characteristic shine and lingering fruity finish.
From Cravanzana, the world’s finest hazelnuts – delicate, round, naturally sweet and intensely aromatic.
Purple collection
Rouge Maya cocoa marries marshmallow, a rich, melt-in-your-mouth sweetness with sweet spices,
ripe sunshine and candied fruit. A sensory awakening.
Handcrafted and tender, our marshmallow recalls a forgotten sweetness – simple, airy and deeply comforting.
From Honduras, Rouge Maya cocoa offers a striking balance of intensity, elegance and history.
The Bourbon vanilla benchmark provides softness, structure and rich, sensual layers of aroma
Bean to Bar
From the cocoa bean to the final bar, each stage is controlled in-house.
A chocolate that honors its origin, without compromise-only purity, traceability and character.
Our bean-to-bar process starts at the source, with the selection of the finest cocoa pods from the world’s most exceptional terroirs. We work closely with trusted growers who share our uncompromising vision: only the highest quality varieties, chosen for their character, purity and flavor potential-regardless of cost. Once harvested, the beans are meticulously fermented, dried and shipped to us whole. Each batch is carefully inspected by hand before entering our workshop, where processing begins.
Roasting is a crucial stage: we do it ourselves, slowly and precisely, adjusting time and temperature to each origin. This is where the soul of the chocolate is revealed-where raw intensity is transformed into complexity. By
Cravanzana hazelnut L'art du Praliné
We source the world’s most exceptional Tonda Gentile hazelnuts
from Cravanzana, a small village in Piedmont,
renowned for producing what many consider to be the world’s finest hazelnuts.
