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BLANXART | DARK CHOCOLATE TRUFFLES 100gr

BLANXART | DARK CHOCOLATE TRUFFLES 100gr

Regular price €5,95 EUR
Regular price Sale price €5,95 EUR
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Blanxart – Dark Chocolate Truffles

Available format: 100 g


Product Description

A classic of artisanal chocolate making that captivates with its intensity and delicacy. These dark chocolate truffles are made following the traditional recipe created by Blanxart's first master chocolatier, keeping alive a craftsmanship that has been part of the brand's history since 1954.

Covered with a fine layer of cocoa powder, they offer a smooth, melting texture that slowly dissolves on the palate, releasing the full character of the cocoa and an elegant, persistent aromatic depth. A small luxury for true chocolate lovers.


Key Features

Brand: Blanxart
Product: Dark chocolate truffles
Origin: Barcelona, Spain
Preparation: Artisanal
Type of chocolate: Dark chocolate with cocoa powder coating
Cocoa: Selected fine cocoa
Texture: Smooth, creamy, and melting
Flavor: Intense, balanced, and persistent
Recipe: Traditional Blanxart since 1954
Storage: Between 15 and 18 ºC in a cool and dry place
Presentation: Gourmet box
Content: 100 g


Uses and Pairing

Perfect for accompanying an espresso, black tea, or a special after-dinner treat. They pair magnificently with sweet wines, ports, muscatels, aged brandies, or smooth whiskies. They are also an excellent option for gifting or sharing on special occasions.


Authenticity and Origin

Blanxart specialties are a reflection of more than seven decades of chocolate tradition. The selection of fine cocoa and artisanal preparation allow for preserving the essence of the original recipes, offering products where the quality of the raw material and respect for the craft are paramount.

Each truffle is an example of Blanxart's philosophy: keeping the art of chocolate alive and turning each bite into a memorable experience.


Make them yours today at Bouquet Xaló.

The elegance of artisanal dark chocolate in a smooth, intense, and characterful truffle.

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