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THE CHOCOLATE COLLECTION

INFINIMENT CHOCOLAT BÉLIZE
Dark chocolate ganache Pure Origin Belize, Cayo District, Xibun Plantation, coated with dark chocolate

Pierre Hermé’s latest chocolate discovery, from the Cayo district in Belize, a plantation crossed by the Xibun River. A chocolate characterised by a long finish, a strong, pure cocoa taste & notes of red fruits.

MOGADOR
Passion fruit ganache coated with milk chocolate

Under its deliciously cocoa-like colour, this chocolate bonbon reveals the perfect balance between intense milk chocolate and tangy passion fruit flavours.

INFINIMENT PRALINÉ NOISETTE
Hazelnut praline, melting and crispy, coated with dark chocolate

Our signature praline, both fondant and crunchy, slightly caramelised. Coated with pure dark chocolate from Mexico, the dried fruit reveals all its deliciousness and aromatic power.

ENORA
Dark wheat praliné, coated with dark chocolate

To sublimate the flavours of buckwheat from Brittany, Pierre Hermé dedicates a chocolate bonbon to it. Lightly roasted, buckwheat becomes an intense praline whose slight bitterness recalls the intensity of the grain. Coated with dark chocolate, buckwheat expresses itself in a new light.

QUETZAL
Pure Origin Belize dark chocolate ganache with amaranth seeds, coated with dark chocolate

For this unique chocolate bonbon, Pierre Hermé reinterprets the classic chocolate ganache by adding deliciously roasted amaranth seeds. The ganache is intense and surprising, soft and crispy.

MAKASSAR
Sparkling salted butter caramel ganache coated with dark chocolate

The ultimate combination of chocolate and caramel. The caramel cream reveals itself, frothy and airy, enhanced by a delicious hint of fleur de sel.

INFINIMENT HACIENDA ELEONOR
Pure Origin Ecuador dark chocolate ganache, Plantation Hacienda Eleonor, coated with dark chocolate

Pure Origin Ecuador, Plantation Hacienda Eleonor chocolate never ceases to inspire Pierre Hermé. Its aromatic notes, both spicy and fruity, and its incredible persistence in the mouth make it a fabulous chocolate. To magnify it, Pierre Hermé has created an intense ganache where the facets of this exceptional chocolate are revealed in crescendo.

INFINIMENT VANILLE
Dark chocolate ganache with Tahitian, Mexican and Madagascar vanillas, coated with dark chocolate

Surrender to the pleasure of the natural taste of vanilla! Plunge in and lose yourself in the taste. The powdery enrobing of cocoa with a trio of vanillas tantalize the taste buds with a new sensation. Inside, the depth of the ganache prolongs the thrill. A new take on this spice.

FLEUR DE CASSIS
Dark chocolate ganache with blackcurrant and blackcurrant pepper, dried blackcurrant berries, coated with dark chocolate

A now emblematic duet, pure dark chocolate from Belize and blackcurrant are joined by their fruity notes. The chocolate attack is prolonged by the perfume and the acidulous touches of blackcurrant berries before giving way to the aromas of blackcurrant pepper oscillating between rose and geranium.

MATHILDA
Almond praline with lemon zest and cracker, coated with milk chocolate with roasted almonds

In this unique praline, Pierre Hermé combines almonds with lemon zest. The roasted almond slivers reinforce the roasted notes of the praline and add crunch to the taste. Coated with milk chocolate, the almond reveals itself in a new light.

INFINIMENT PRALINÉ PIGNON DE CÈDRE
Crunchy and melting cedar nut praline coated with milk chocolate

Pierre Hermé offers us a magical journey to the land of chocolate and pine cones. The powerful taste of a praline with cedar nuts, with almost animal notes, is tempered by the roundness and caramelised notes of milk chocolate.

ACAJOU
Crunchy coconut praline, passion fruit paste, covered with milk chocolate

With this creation, Pierre Hermé combines the infinite delicacy of milk chocolate and coconut praline with the tangy notes of a passion fruit paste. A perfect balance.

CHOC CHOCOLAT
Bitter chocolate ganache, nougatine with cocoa bean slivers, coated with dark chocolate

The facets of dark chocolate are revealed in a delicious contrast of textures: under the dark chocolate coating, a crunchy cocoa nougatine gives way to a melting and intense ganache.

ELSA
Raspberry and gingerbread spice ganache, coated with dark chocolate

This new creation uses all the essence of Christmas gingerbread. We let ourselves be carried away by the lively attack of raspberry underlined by the spices - cinnamon, nutmeg, pepper and clove - before gently concluding on the tangy notes of a chocolate from Madagascar.

INFINIMENT CLÉMENTINE
Almond paste with Corsican clementine, coated with dark chocolate

Pierre Hermé imagines a melting almond paste seasoned with Corsican clementine. The score opens on the light bitterness of the dry fruit to continue with the unique perfumes of the citrus fruit before finding the fullness of the almond's taste.

ISPAHAN
Chocolate and raspberry ganache, fruit paste with litchi and rose, coated with dark chocolate

Wrapped in cocoa, this version of the Ispahan flavour combination features its three notes in perfect equilibrium. Following an initial burst of chocolate, the flavours of a litchi-rose fruit paste and an intense raspberry ganache express themselves in a fine balance. All that remains on the palate is the delicious taste of cocoa. A journey in itself.

INFINIMENT PRALINÉ PISTACHE
Pistachio praliné, roasted pistachios, coated with dark chocolate

In this exploration of praline, pistachio is paired with caramelized sugar and enrobed with dark chocolate, making the senses reel. Clarified by a pinch of salt, all of the facets of the pistachio are revealed loud and clear. Its flavour as well as its bitterness. A crunchy treat to devour without moderation!

INFINIMENT CHOCOLAT AU LAIT
Caramelized milk chocolate ganache, coated with milk chocolate

Created exclusively for Pierre Hermé Paris, 45% cocoa is a relatively high percentage for milk chocolate. Its pronounced cocoa flavour lingers on the palate, thanks to the milky notes and the slight taste of caramel.

INFINIMENT CHOCOLAT BÉLIZE

Dark chocolate ganache Pure Origin Belize, Cayo District, Xibun Plantation, coated with dark chocolate

Pierre Hermé’s latest chocolate discovery, from the Cayo district in Belize, a plantation crossed by the Xibun River. A chocolate characterised by a long finish, a strong, pure cocoa taste & notes of red fruits.

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THE ART OF CHOCOLATE

From the first intoxicating aromas in the workshop of his father, a pastry chef and chocolate maker in Alsace, to the present day, Pierre Hermé has never stopped learning in order to tame the chocolate material. Uncompromising, capricious, noble, chocolate does not tolerate lack of precision.


Discover in details all the chocolate universe of Pierre Hermé.

The Maison Pierre Hermé Paris

Pierre Hermé Paris, a creative company with innovative savoir-faire, has been a member of the Colbert Committee since 2009 and is labeled "Entreprise du Patrimoine Vivant." With pleasure as its only guide, it reinvents the craft of pastry to offer a unique experience of emotions and sensations. Quality, creativity and attention to detail are the values shared by all our employees. Discover the world of Pierre Hermé Paris.

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