CLIN D'OEIL

Legendary glasses made of silver-coloured chocolate for Father’s Day 2008. « Yesterday, today, tomorrow » Theme.

VERRE HARCOURT

Chocolate version of the famous Baccarat crystal glass. « Meeting – Baccarat/Jean-Paul Hévin » Theme - Christmas 2005.

STILETTO

Made for « Stiletto » magazine on a model of Rodolphe Menudier.

https://www.jeanpaulhevin.com/en/cadeaux/301-stiletto.html
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CHOCOLATE CIGAR

Delivered to you in a box-case, yet without a humidor, Jean-Paul Hévin’s cigar will be loved by everyone, including those around you. It looks just like a real cigar, but it is made of chocolate, 64% of cocoa !

https://www.jeanpaulhevin.com/en/cadeaux/300-cigare-en-chocolat.html
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POISSON X RAY

Dark chocolate fish with bones in white chocolate. « Curiosity » Theme - Easter 2012

POISSON VOLANT

Dark chocolate fish with colorful butterfly wings. « Longing » Theme - Easter 2011

BILBOQUET

Chocolate cup-and-ball. « Baroque » Theme - Easter 2006.

ENVIE D’ÊTRE DÉCORATIF

A box of colorful shining Christmas balls made with pure chocolate as a table decoration. « Longing » Theme - Christmas 2010

SAPIN POP
POULE N’FISH

A hen’s head and a fishtail… An outrageous creature carrying a cube made of dark chocolate filled with dark and milk chocolate eggs. « Meeting » Theme - Easter 2007.

TOMORROW LOG

Aluminium tube made in dark chocolate garnished of chocolate mousse and pepper. « Yesterday, today, tomorrow » Theme - Christmas 2007.

COMPRESSION

Accumulation of Easter subjects, a tribute to the sculptor César. « Yesterday, today, tomorrow » Theme - Easter 2008.

BÛCHETTE

A love of the cinema has inspired the birth of the mini-log, a cubist combination of the ice lollipop at the interval and the individual log. « Influences » Theme - Christmas 2008.

CENTRE DE TABLE CINDERELLA

Dark chocolate Stiletto with red and golden balls. « Influences » Theme – Christmas 2008.

ROULE MA POULE

A delightful dark chocolate hen, in the spirit of children’s toys. « Influences » Theme – Easter 2009

BÛCHE AIR

Biscuit and dark chocolate mousse, with chocolate ballons. « Down to Earth » Theme - Christmas 2009

COCOTTE DE PÂQUES

The cast-iron dish that makes such delicious dishes reinterpreted in dark chocolate, full of eggs of all colors. « Down to Earth » Theme - Easter 2010



COCOONING

Dark chocolate egg like a planisphere with dark chocolate nest. « Down to Earth » Theme - Easter 2010

TUBE

« Formes de Luxe » award winner, modern packaging created in 2010. Two flavors : dark chocolate caramel and nut cream.



https://www.jeanpaulhevin.com/en/gouter/215-tube-caramel-chocolat-noir.html
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TOUR EIFFEL

Created for the opening of the first JPH shop, avenue de la Motte-Picquet, in 1988.



https://www.jeanpaulhevin.com/en/cadeaux/302-tour-eiffel.html
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BÛCHE GRAND CRU

Long wooden case made in chocolate to protect a log with chocolate, ginger and orange, like a “grand cru” vineyard. « Curiosity » Theme - Christmas 2011

RUDY

Father Christmas’ reindeer, biscuit and bitter dark chocolate with red chocolate nose. « Curiosity » Theme - Christmas 2011

CHEESE CHOCOLATE APPETIZERS

Created by Jean-Paul Hévin to mark the turn of the millennium, these aperitif chocolates with cheese are creating quite a buzz. The way we achieve the harmony between the chocolate and the strong cheeses (Pont l’Évêque, goat’s cheese, Epoisse and Roquefort) is a trade secret jealously guarded by JPH.



https://www.jeanpaulhevin.com/en/chocolats/130-chocolats-aperitifs-au-fromage.html
Discover
Clin d'oeil
CLIN D'OEIL

Legendary glasses made of silver-coloured chocolate for Father’s Day 2008. « Yesterday, today, tomorrow » Theme.

VERRE HARCOURT

Chocolate version of the famous Baccarat crystal glass. « Meeting – Baccarat/Jean-Paul Hévin » Theme - Christmas 2005.

Verre Harcourt
Stiletto
STILETTO

Made for « Stiletto » magazine on a model of Rodolphe Menudier.

CHOCOLATE CIGAR

Delivered to you in a box-case, yet without a humidor, Jean-Paul Hévin’s cigar will be loved by everyone, including those around you. It looks just like a real cigar, but it is made of chocolate, 64% of cocoa !

Chocolate cigar
Poisson X ray
POISSON X RAY

Dark chocolate fish with bones in white chocolate. « Curiosity » Theme - Easter 2012

POISSON VOLANT

Dark chocolate fish with colorful butterfly wings. « Longing » Theme - Easter 2011

Poisson volant
Bilboquet
BILBOQUET

Chocolate cup-and-ball. « Baroque » Theme - Easter 2006.

ENVIE D’ÊTRE DÉCORATIF

A box of colorful shining Christmas balls made with pure chocolate as a table decoration. « Longing » Theme - Christmas 2010

Envie d’être décoratif
Sapin pop
SAPIN POP
POULE N’FISH

A hen’s head and a fishtail… An outrageous creature carrying a cube made of dark chocolate filled with dark and milk chocolate eggs. « Meeting » Theme - Easter 2007.

Poule N’Fish
Tomorrow log
TOMORROW LOG

Aluminium tube made in dark chocolate garnished of chocolate mousse and pepper. « Yesterday, today, tomorrow » Theme - Christmas 2007.

COMPRESSION

Accumulation of Easter subjects, a tribute to the sculptor César. « Yesterday, today, tomorrow » Theme - Easter 2008.

Compression
Bûchette
BÛCHETTE

A love of the cinema has inspired the birth of the mini-log, a cubist combination of the ice lollipop at the interval and the individual log. « Influences » Theme - Christmas 2008.

CENTRE DE TABLE CINDERELLA

Dark chocolate Stiletto with red and golden balls. « Influences » Theme – Christmas 2008.

Centre de table Cinderella
Roule ma poule
ROULE MA POULE

A delightful dark chocolate hen, in the spirit of children’s toys. « Influences » Theme – Easter 2009

BÛCHE AIR

Biscuit and dark chocolate mousse, with chocolate ballons. « Down to Earth » Theme - Christmas 2009

Bûche Air
Cocotte de Pâques
COCOTTE DE PÂQUES

The cast-iron dish that makes such delicious dishes reinterpreted in dark chocolate, full of eggs of all colors. « Down to Earth » Theme - Easter 2010



COCOONING

Dark chocolate egg like a planisphere with dark chocolate nest. « Down to Earth » Theme - Easter 2010

Cocooning
Tube
TUBE

« Formes de Luxe » award winner, modern packaging created in 2010. Two flavors : dark chocolate caramel and nut cream.



TOUR EIFFEL

Created for the opening of the first JPH shop, avenue de la Motte-Picquet, in 1988.



Tour Eiffel
Bûche Grand Cru
BÛCHE GRAND CRU

Long wooden case made in chocolate to protect a log with chocolate, ginger and orange, like a “grand cru” vineyard. « Curiosity » Theme - Christmas 2011

RUDY

Father Christmas’ reindeer, biscuit and bitter dark chocolate with red chocolate nose. « Curiosity » Theme - Christmas 2011

Rudy
Cheese chocolate appetizers
CHEESE CHOCOLATE APPETIZERS

Created by Jean-Paul Hévin to mark the turn of the millennium, these aperitif chocolates with cheese are creating quite a buzz. The way we achieve the harmony between the chocolate and the strong cheeses (Pont l’Évêque, goat’s cheese, Epoisse and Roquefort) is a trade secret jealously guarded by JPH.



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