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Chocolate bonbon coating in dark chocolate Mexico (64% cocoa) and milk chocolate (45% cocoa).

Like a magic potion, chocolate is a source of intense, unique pleasures. In order to fully savour the desirable characteristics of a good chocolate, it should be consumed in a quiet environment. Chocolate unfolds all of its aromas and its ideal texture at a room temperature of about 21°C. 

Size: 500g.

Assortment of chocolate bonbon available in 6 sizes: 60g, 120g, 210g, 350g.

- Flora : Corsican Nepeta ganache, enrobed in dark chocolate (4,5)
- Ampa: Pure Origin Madagascan dark chocolate ganache, Millot Plantation, enrobed in dark chocolate (4,5)
- Infiniment Praliné Noisette: Crunchy, melt-in-your-mouth hazelnut praline, smooth almond paste, enrobed in dark chocolate (4,7)
- Makassar: Salted-butter caramel mousse ganache, enrobed in dark chocolate (4,5)
- Infiniment Citron: Lemon fruit paste, lemon ganache, enrobed in dark chocolate (2, 4, 5, 6)
- Infiniment Café Iapar Rouge du Brésil: Iapar Rouge du Brésil coffee ganache, enrobed in dark chocolate (4,5)
- Infiniment chocolat Bélize: Pure Origin Belizean dark chocolate ganache, Cayo District, Xibun Plantation, enrobed in dark chocolate (4,5)
- Infiniment Pamplemousse: Grapefruit ganache and fruit paste, enrobed in dark chocolate (4,5)
- Mogador: Passion fruit and milk chocolate ganache, enrobed in milk chocolate (4,5)
- Hommage: Milk chocolate and chestnut ganache, pear fruit paste, enrobed in Milk chocolate (4, 5, 17)
- Ouvre-toi: Sesame praline, sesame nougatine, enrobed in milk chocolate (4, 5, 6, 11)
- Mathilda: Almond praline with lemon zest, roasted almonds slivers, enrobed in milk chocolate (4, 5, 6)
- Infiniment Chocolat au Lait: Caramelised milk chocolate ganache, enrobed in milk chocolate (4,5)

To find out more about our chocolates, click here.

Recommendations for tasting: Keep in the original packaging in a cool (15°-18°), dry place away from light and odours. If you must refrigerate, carefully wrap the box in cling film. Take out of refrigerator 2 hours before consumption. The chocolate squares will return to room temperature in their packaging, which will prevent condensation from forming at the surface.

Allergens: The figures noted next to each macaron allow you to identify the allergens directly present in each recipe: 1: Gluten - 2: Egg - 3: Peanuts - 4: Soybeans (without GMO) - 5: Milk -
6: Almonds - 7: Hazelnuts - 8: Pistachios - 9: Pecan nuts - 10: Other nuts - 11: Sesame seeds - 12: Celery - 13: Crustaceans, fishes, molluscs.

Sugar, cocoa beans (20,7%), cream (MILK), cocoa butter, chopped ALMONDS (7,2%), concentrate butter (MILK), whole MILK powder, glucose syrup, chopped HAZELNUTS (2,5%), lemon juice and zests (1,9%), water, raspberries puree (1,1%), butter (MILK), passion fruits puree (1%), SESAME seeds (0,9%), chestsnuts paste (0,7%), litchis puree (0,6%), pears puree (0,6%), caramel (skimmed MILK, whey (MILK), sugar, butter (MILK) and flavor), orange cubes (0,3%), whole MILK, invert sugar, emulsifier: GMO-free SOYA lecithin, hydrogenated coconut oil, apple juice, liqueur (Cognac, sugar, alcohol and dye : E150a), ground red Iapar coffee (0,1%), dried black lemon flesh (0,1%), thickener : pectin (E440I), natural vanilla extract, Guérande salt, dried "Népita", black pepper, acidifiers : E334 and E300, pear eau-de-vie, natural rose flavor, vanilla pods powder, lemon essential oil, dyes : beta carotene, E129, E171, E102 and E133.


Energie/calories: 491 kcal, 2051 kJ; graisses/total fat: 35g dont acides gras saturés/saturated fatty acids: 18g; glucides/total carbohydrates: 36g dont sucres/sugars: 33g; protéines/proteins: 6,6g; sel/salt : 0,1g.

Size : 500 g 

Price per kilo : 124€.

Defrosted product/ Do not re-freeze:

About our manufacturing techniques.

Creations from Pierre Hermé in Paris are produced in our own workshops. Our products shine a spotlight on our time-tested patisserie techniques, artisanal movements, and know-how. We carefully select our ingredients for their flavour and characteristics. To preserve the most important elements of each ingredient, we prefer to use cold instead of sugar. Refrigeration in positive cold, freezing in negative cold, we use the best that technology has to offer. Our only objective is the pleasure and emotions our creations evoke. Our pastries, our macarons, our chocolates are all sensitive to temperature differences and can only be kept for a short period of time. Packaging them perfectly is thus vital. This fragility is explained in particular due to their high water content, which can lead to the development of microorganisms, but also due to the absence of preservatives in our process. We know that certain ingredients, and certain products, are particularly fragile.  As a result we freeze then unfreeze them to preserve their texture, to limit the development of microbes and to preserve all of their organoleptic properties in tact. We control the temperature and hygrometry at each stage of product life to ensure that our customers have an incomparable experience.