Chocolate is a source of intense and unprecedented pleasure. Pierre Hermé reveals all of the aspects of chocolate by emphasising the taste of cocoa. Exceptional chocolate Grand Crus express their specific notes with or without being combined with other flavours… Master in his field, here is how the pastry chef and chocolatier loves chocolate and make us enjoy it.
“I want my chocolate to come alive. It’s part of my life. With pleasure as my only guide, I modify, construct and navigate my way through. Harvest after harvest, I pursue my quest for cocoa beans of the highest quality. With each of my discoveries, my cravings evolve, bringing me each time to a new and different state of chocolate bliss.”
New - MACARON INFINIMENT CHOCOLAT BÉLIZE
Pierre Hermé's latest chocolate discovery comes from a plantation in the Cayo District in Belize, where the Xibun river crosses. Pure Origin Bélize chocolate: long on the palate, the pure flavour of cocoa and a tangy note of red fruit. The pure intensity of chocolate in its simplest expression.
Under the crisp and tender shell of this macaron, hides a rich creamy ganache, the perfect marriage between the sweetness of milk chocolate ganache and the tangy acidity of a Passion fruit purée, each one leaving way for the other to express itself in a conversation that ends with a kiss.
2.10 € per piece • Gift boxes from 18 € - Available from January 3rd.
New - BONBON CHOCOLAT INFINIMENT CHOCOLAT BÉLIZE
Pure Origin Bélize chocolate: long on the palate, the pure flavour of cocoa and a tangy note of red fruit. The pure intensity of chocolate in its simplest expression.
New - BONBON CHOCOLAT INFINIMENT PRALINÉ AMANDE
All the delicate refinement of toasted almonds and caramel, coated in dark chocolate. Both meltingly smooth yet crunchy.
New - BONBON CHOCOLAT FLORA
Flora is the subtle minty flavour of Corsican Népita combined with dark chocolate. A new take on associating cocoa and mint.
1.90 € per piece • Gift boxes from 12 € - Available from January 3rd.
The powerful flavours of chocolate and caramel. A tandem of savours whose full intensity comes to life in an intense cocoa cake enhanced by bits of chocolate and soft caramel, decorated and sublimated by Pierre Hermé with a powerful dark chocolate ganache.
Chocolate pound cake, dark chocolate chips with fleur de sel, smooth caramel, chocolate and caramel ganache
CAKE PRALINÉ & CHOCOLAT
Chocolate pound cake, flaky hazelnut praline, enrobed in dark chocolate with roasted almonds
One size: 21 € - Available from January 3rd.
New - GALETS ASSORTMENTS n°6 and n°7
Les Galets set the stage with extreme refinement to please the senses. It is a divertimento. A one-act play taking a fresh, new look at the interplay of balance and tension between the chocolate shell and the ganache filling. The thin strata of cocoa goes “crack!” when you bite into this delicacy, discovering the surprise of the delicious ganache inside. Finally, all that remains is the chocolate’s lingering fruity aftertaste. Bite into this dainty treat very, very gently.
Gift boxes from 16 € - Available from January 3rd.
MACARON JARDIN DE SIAM
The latest Pierre Hermé Paris creation for January from « Les Jardins 2017 » collection is:
MACARON JARDIN DE SIAM Ginger & Banana
2.10 € per piece • Gift boxes from 18 €.
LIMITED EDITION from 2nd to 31st January 2017.
Photo designed by Azuma Makoto, floral artist.