Triple Chocolate Truffle

Chocolate truffles with cocoa nibs and hazelnut from Turin

Tartufo Triple Chocolate by La Perla di Torino are chocolate truffles from Turin in which cocoa appears in three ways: in the base, as roasted nibs, and as a powder coating. These are complemented by Piedmont hazelnuts and fine wafer bits. Gluten-free and hand-rolled.

Tartufo Triple Chocolate are full-bodied chocolate truffles from La Perla di Torino in Turin. Hazelnut and cocoa mass form the firm base, milk powder makes them creamy, cocoa nibs and wafer bits provide texture, and the exterior is coated in cocoa powder. Hence the name: cocoa is present here in the base, as a nib, and as a powder. A truffle for those who enjoy cocoa in all its facets.

Full-bodied, tart, and textured

First comes the dark depth of the cocoa mass, then the creaminess of the milk powder, and the cocoa powder on the outside provides a tart finish.

Full-bodied, tart, nutty—that is how the most chocolatey truffle in our range presents itself. The firm base melts slowly on the tongue, the roasted hazelnut adds its warm aroma, and the incorporated cocoa nibs provide small, tart accents. Wafer bits add a light, dry crunch.

A Tartufo Dolce for those who like chocolate in all its shades. Not a truffle that tries to please everyone, but one with edges and character. If you find pure milk chocolate too tame, this is exactly what you are looking for.

Cocoa in the base, as a nib, and as a powder

Cocoa nibs are broken, roasted cocoa beans, and they are exactly what make this truffle special. They are unsweetened and therefore bring out the pure, tart side of the cocoa. Anyone familiar with high-quality chocolate bars has certainly encountered them before. This keeps the cocoa as a taste while simultaneously becoming a sensory experience in the mouth.

La Perla hand-rolls the mass of hazelnut, cocoa, and milk powder into small spheres and rolls them in cocoa powder until a dark coating is formed. Each gift bag with a hand-tied ribbon contains approximately 14 pieces. Triple Chocolate pairs well with an espresso, a glass of milk, or a bold red wine. Those who prefer it even more tart should reach for the Tartufo Nero, while those looking for salt and caramel will prefer the Salted Caramel Cookie.

Turin chocolate craftsmanship since 1992

Behind the truffle is a family that has been doing nothing but making chocolate for over 30 years. What started as a small workshop has become an ambassador for Italian confectionery. Layering cocoa in such a way that no one note overwhelms the others is a matter of practice.

Sergio Arzilli founded La Perla di Torino in 1992 after a gluten intolerance led him from the pastry trade to chocolate. His parents' pastry shop in Turin had been in business since 1952. Today, his daughter Valentina runs the company and exports the truffles to over 40 countries, always using Tonda Gentile Trilobata hazelnuts from the Langhe region. The hazelnuts come from the neighborhood, the cocoa from far away, both carefully selected.

Thus, hazelnut, cocoa mass, and cocoa nibs become a truffle that takes cocoa seriously. A double espresso reveals how well the cocoa nibs complement the roast of the bean. On a tray of chocolates, it serves as the dark counterpart to lighter varieties. You can find more from the manufactory at La Perla di Torino, and other varieties in our Pralines and Truffles section.