Truffle Fantasy – 250g

Truffes Fantaisie, delicately dusted in a golden ballotin

Mathez Truffes Fantaisie are French chocolate truffles with a melt-in-the-mouth ganache center, rolled in dark cocoa powder and packaged in a golden ballotin. Not a filled praline or a hard chocolate bar, but a cocoa truffle that simply dissolves on the tongue.

Truffes Fantaisie are the cocoa truffles with which Chocolat Mathez has made its name since 1934. In French, they are called "truffe au cacao": a soft ganache, formed into the typical conical truffle shape, generously rolled in dark cocoa powder and packaged in a golden ballotin. The lovely decorative box with its French flair contains a 250g bag of these small chocolate truffles. Slightly chilled, the melt begins slowly, and the cocoa lingers on the palate.

Delicate melt and a deep cocoa note

With the first bite, the powdery coating gives way, followed by the soft center – slow, velvety, and without the slightest resistance.

First, the dark, warm fragrance of the delicately bitter cocoa powder arises, then the creamy ganache opens up on the palate. The dark powder on the outside provides a tart, dry note that catches the sweetness inside and keeps it in check. This keeps the cocoa intense, but never heavy. Fragrance, melt, and a long finish intertwine, and the aftertaste leaves behind exactly that fine bitterness that calls for the next truffle.

Hand-rolled in cocoa since 1934

The original Truffes Fantaisie recipe is the foundation for all flavored Mathez truffles – from the center to the powdery coating, the method remains the same over the decades.

The basis is a soft ganache made from West African cocoa beans, which is shaped into the conical truffle form and then rolled in dark cocoa powder. The finer this powder, the more delicately it settles around the core and the more clearly the cocoa note, which distinguishes a true Mathez truffle, emerges. No shiny coating, no fuss – just ganache and cocoa, as simple as it is convincing.

Incidentally, the truffe au cacao has nothing in common with the expensive gourmet mushroom – it owes its name solely to its irregular shape and the dark cocoa dust, which is reminiscent of a forest floor.

From Anjou to over 40 countries

Chocolat Mathez is based in Châteauneuf-sur-Sarthe in Anjou, where Alaüs Mathez hand-molded the first cocoa truffle in 1934.

What began as patient manual labor was given momentum in the 1990s by the gourmet entrepreneur Éric Fischer: he brought flavor artisans on board and expanded the varieties year after year, without ever touching the powdery original. Today, the Truffes Fantaisie travel to over 40 countries.

The famous metal tins and ballotins have always been a part of Mathez, regularly redesigned and always with a wink toward Paris. Whoever opens the golden lid has a little piece of France in front of them.

Slightly chilled with espresso

Taken out of the cold a few minutes before serving, the center is firm enough to pick up and yet melts immediately on the tongue. With a strong espresso, black coffee, or just as a treat in between, the cocoa comes through most clearly, and as a small gift, the golden ballotin is sure to please.

If you prefer it fruity, you will find the same ganache with a splash of orange liqueur in the Cointreau variety; for those who like to stock up, there are the Truffes Fantaisie in the 500g gold tin, and further varieties are waiting among the chocolate truffles from Mathez. One final note: the truffles are heat-sensitive and only travel at temperatures up to 20 degrees – in summer, it is best to choose our refrigerated express shipping.