Mathez, French cocoa truffles from Anjou since 1934
Mathez is a French chocolate maker from Anjou that has been producing powdery cocoa truffles—the famous Truffes Fantaisie—since 1934. From a handful of hand-shaped truffles, it has become a brand that now supplies over 40 countries, packed in simple ballotins and decorative metal tins.
Mathez stands for the Truffe au cacao—the powdery chocolate truffle that the French chocolate maker has been crafting in Anjou since 1934. The heart of the brand is a soft ganache made from West African cocoa, which is rolled in dark cocoa powder, either plain or in many different flavors. The range, which we stock at nur Gutes, spans from simple ballotins and golden metal tins to small snack bags and advent calendars.
1934, the first truffle from Alaüs Mathez
It all began with the truffle: In 1934, Alaüs Mathez began hand-crafting his first cocoa truffles in France.
“In the beginning was the Truffe au cacao,” is how the manufacturer tells its own story. Alaüs Mathez shaped his first truffles with small, patient hands, with the goal from the very start being quality over quantity. Over the decades, this handiwork in Anjou grew into a house whose reputation now precedes it. “You have to earn a reputation as a Maître Chocolatier,” they say at the company—and that is exactly what the powdery truffles have done.
The name is slightly misleading: The Truffe au cacao has nothing in common with the expensive gourmet fungus. It owes its name solely to its irregular shape and the dark cocoa dust that is reminiscent of a forest floor. The workshop of the early years gradually developed into a proper manufactory, which is still based in northern Anjou today and plays with its origins with a wink toward Paris.
In the 1990s, the epicurean entrepreneur Éric Fischer took the helm and, as they say in France, lost his heart to cocoa. He brought flavor artisans on board and expanded the range year after year, without ever touching the powdery original. Under his leadership, the workshop grew into a company that sent its truffles to an increasing number of countries.
From natural to Cointreau, in tins and bags
The heart of the range is the Truffes Fantaisie in the Natural flavor—pure, dark, and completely coated in cocoa.
These cocoa truffles are available in the golden 250g ballotin as well as in the larger 500g metal tin with a Parisian design. If you prefer them flavored, choose the version with salted caramel in the Breton style, or the Cointreau edition, for which the house partnered with Maison Cointreau. Sweet, salty, fruity—each variety tells the same ganache story in a new way.
The trick is always the same: the dark cocoa coating slows down the sweetness in the center and lets the pure cocoa take the lead. That is why even the flavored truffles never taste overpowering, but retain their tart, sophisticated note—whether with salt, orange, or completely plain.
In addition, there are seasonal and practical formats: festive star-shaped tins and Christmas tins for the holidays, small snack bags from the Truffee's & Co line for on the go, and an advent calendar behind whose 24 doors eight varieties are hidden. This means there is the right portion for every occasion, from a small gift to stocking up.
Beyond the truffle, the brand has repeatedly dared to try new things—a bar, a snack bar, the crispy Truffle Bar. But the flagship remains the powdery truffle, which has remained essentially unchanged since 1934. Some things are simply good the way they are.
The best raw materials, visibly certified
The foundation of good truffles is good raw materials—selected according to strict sensory and flavor criteria.
What began as manual labor is now a modern manufactory in Anjou, which has grown over the years from 2,000 to around 5,000 square meters. The company proves that the quality is up to standard with certification according to the International Food Standard (IFS). The palm oil in the truffles is certified to the RSPO standard, and with its own organic and Fairtrade line, it shows that fair trade and cocoa go well together.
To this day, every truffle is created in the typical conical shape: the soft ganache is portioned and rolled in dark cocoa powder, and the finer this powder is, the more delicately it coats the core. That is craftsmanship you can taste, not just claim—a good deal of attention goes into every small sphere.
The classic Truffes Fantaisie that we stock here are conventionally produced; the certified organic Fairtrade goods are a separate line within the company. If you look closely, you will find the right truffle for every preference.
At home in over 40 countries
The small workshop in Anjou has become one of the most famous truffle manufacturers in the world—today, the powdery truffles travel to over 40 countries.
As a Marque de France, the company is one of the recognized French manufactories. In 2021, Olivier de Macar and Marc Delsemme, the owners of the Belgian chocolate maker Bruyerre, took over the house and are continuing the tradition. Two enthusiasts who love cocoa just as much as their predecessors, and who clearly place great value on ensuring the original remains what it is.
The connection between Bruyerre and Anjou even resulted in a new praline range called Praleen & Co—but the truffles remained untouched; their recipe is too good to tinker with. The fact that such a famous house as Cointreau puts its name on one of the tins says a lot about the reputation of these little truffles. Hats off.
To this day, the truffles wear their trademark on the outside: the famous metal tins with the Eiffel Tower, stars, or Parisian motifs, in changing colors and always with a dash of self-irony. In this way, a piece of French joie de vivre travels around the world, and anyone who opens such a tin holds a small souvenir from Anjou in their hands—completely without a ticket to France.
Where to start
If you are not yet familiar with the brand, it is best to start with the pure original and then work your way through the flavors.
For beginners, the golden 250g ballotin is perfect for afternoon coffee, plain and simple. As a gift, the large metal tin makes the best impression, because it comes ready-wrapped and can still be used as a decorative item on the sideboard afterward.
If you prefer something more festive in the evening, reach for the Cointreau version with its orange aroma after dinner—a glass of port or a strong espresso to go with it, and that’s all you need. And as soon as the first lights go on outside, it’s time for the star-shaped tins and the small gingerbread bags.
If you enjoy French chocolate in general, it is also worth taking a look at Chocolat Bonnat, and you can find all truffles and bars in our chocolate department. As an edible gift, the tins are always welcome in the gifts section. One final note: cocoa truffles are sensitive to heat and only travel well at temperatures up to 20 degrees—in summer, it is better to choose chilled express shipping. Try them out; the powdery truffle makes it easy for you.
