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.

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

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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.