Tartufo Ambra

Tartufo Ambra by La Perla di Torino with Date and Coconut

Tartufo Ambra by La Perla di Torino are vegan chocolate truffles from Turin that derive their sweetness from date powder. Shredded coconut gives the firm mixture its texture, ground almonds provide a nutty base, and a pinch of fleur de sel keeps everything in balance.

Tartufo Ambra are vegan chocolate truffles from La Perla di Torino in Turin, Piedmont, rolled from date powder, shredded coconut, almonds, and dark cocoa paste. The 200-gram bag contains about fourteen truffles, rolled in cocoa powder and sealed behind a hand-tied ribbon.

Chocolate truffles with sweetness from dates

Dates provide a warm, almost caramel-like sweetness that simply cannot be replicated with refined sugar.

Date powder makes up the largest part of the mixture, and because the dried fruit brings its own sugar with it, it forms the foundation of this truffle. The shredded coconut adds a fine, slightly fibrous texture that is immediately noticeable upon the first bite, and the ground almonds provide a calm, nutty undertone. Cocoa paste and cocoa butter bind the whole thing together and pull the fruit sweetness toward the bitter side.

Dates ripen on the palm and are dried before being ground and brought into the rolling room. During the drying process, their sugar condenses into that dark, malty sweetness that distinguishes the Ambra from the brand's lighter varieties.

Fleur de sel keeps the sweetness vibrant

The mixture contains a touch of fleur de sel, the hand-harvested sea salt that forms as a thin crust on salt pans under the sun and wind.

Salt doesn't make sweets salty; it makes them more distinct, and that is precisely its task here. The fruit sweetness gains definition, the bitter notes stand out more clearly, and the truffle remains exciting even after the third piece. The classic dark counterpart in the La Perla di Torino range is the Tartufo Nero.

Almond and coconut instead of milk powder

Where the lighter varieties from La Perla di Torino use milk powder, almond and coconut give the Tartufo Ambra its body.

This is why this variety contains no animal ingredients, and why it tastes bolder than a milk chocolate praline of the same size. The firm mixture is rolled by hand in Turin, ball by ball, and then coated in cocoa powder until the velvety coating is achieved. Like the entire truffle range from the company, the Ambra is gluten-free.

The cocoa stands out particularly clearly in this variety because it is not softened by milk. The vegan recipe is a distinct flavor concept rather than a substitute, which you will notice from the very first truffle.

With strong black tea and espresso

A strong black tea picks up the fruit sweetness, while an espresso contrasts it with its roasted bitterness.

In autumn, when nuts and dried fruits find their way to the table anyway, the bag quickly finds its place next to the fruit bowl. On a plate with figs and walnuts, the truffles are quickly shared after a meal. Store them in a cool, dark place, but not in the refrigerator, otherwise they will absorb moisture and the coating will become spotty.

Other varieties from the company can be found at La Perla di Torino, and you can find what other hand-rolled items we have under Pralines and Truffles.