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  • assortiment-de-chocolat-au-macaron


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

It's not really a chocolate bonbon, nor is it really a macaron.

Assortment of bonbons Chocolat au Macaron:

MOGADOR - Milk chocolate and passion fruit ganache, passion fruit macaron biscuit and almond paste, enrobed with milk chocolate

INFINIMENT CITRON - Lemon ganache, smooth lemon almond paste with macaron biscuit, enrobed in dark chocolate

INFINIMENT PRALINÉ PISTACHE - Pistachio praline, roasted pistachios, smooth almond paste with macaron biscuit, enrobed in dark chocolate

INFINIMENT PRALINÉ NOISETTE - Hazelnut praliné, chocolate macaron biscuit and almond paste, enrobed with dark chocolate

Assortment of 12 pieces (143g).

Storage and consumption: Keep in original package in a cool (15°-18°C) dry place away from light and odours.

May contain traces of nuts, egg yolk, gluten, sesame and peanuts.

Ingredients : Sugar, ALMONDS paste (14,5%), cocoa beans, cocoa butter, water, chopped HAZELNUTS (5,8%), cream (MILK), chopped green PISTACHIOS (3,7%), concentrated butter (MILK), whole MILK powder, EGG white, passion fruits puree (2,3%), green PISTACHIOS paste, lemon zests (1,5%), invert sugar, glucose syrup, passion fruits juice powder, emulsifier : GMO-free SOYA lecithin, natural vanilla extract, Guérande salt, PISTACHIO flavor, natural lemon flavor, vanilla powder, dyes : beta carotene, curcumin yellow and chlorophyll green.

Energie/calories: 493 kcal, 2059 kJ; graisses/total fat: 35g dont acides gras saturés/saturated fatty acids: 13g; glucides/total carbohydrates: 36g dont sucres/sugars: 34g; protéines/proteins: 8,1g; sel/salt : 0,1g.

Price per kilo : 175€.

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.