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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: 50g.

Price per kilo : 240€

Assortment of chocolate bonbon available in other sizes: 20g, 210g, 350g, 500. To find out more about our chocolates, click here.

Storage and consumption : 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.

May contain traces of nuts, gluten, eggs, sesame, peanuts and lupin.

Sugar, cocoa beans (17%), cream (MILK), cocoa butter, chopped HAZELNUTS (7,1%), chopped ALMONDS (6,6%), concentrate butter (MILK), whole MILK powder, chestnuts paste (2,1%), pears puree (1,6%), glucose syrup, caramel (skimmed MILK, whey (MILK), sugar, butter (MILK) and flavor), water, butter (MILK), lemon juice and zests, hydrogenated coconut oil, dried black lemon flesh (0,4%), invert sugar, emulsifier : GMO-free SOYA lecithin, dried "Népita" (0,1%), thickener : pectin (E440I), natural vanilla extract, Guérande salt, pear eau-de-vie, acidifiers : E334 and E300, vanilla pods powder, dyes : beta-carotene, E102, E171 and E133.

Nutritional Values : energie/calories: 503 kcal, 2101 kJ; graisses/total fat: 38g dont acides gras saturés/saturated fatty acids: 19g; glucides/total carbohydrates: 34g dont sucres/sugars: 31g; protéines/proteins: 6,4g; sel/salt : 0,1g..

Size : 50g

Price per kilo : 240€.


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.