Small chocolate bars Gianduja Noir
12 small Gianduja praline and almond bars, coated in dark...
Two ways to taste according to Jean-Paul Hevin. In "nomadic" version with fruit pastes, bites, chocolate bars, lollipops or madeleines wrapped separately, easy to access, or in "home" version with jams, honeys, spreads and chocolate drink mixes Jean-Paul Hevin.
12 small Gianduja praline and almond bars, coated in dark...
12 small Gianduja praline and almond bars, coated with...
6 home-made dark chocolate chips madeleines, presented in...
6 home-made Provence honey madeleines, presented in a box...
Box of approximately 17 round chocolate and hazelnut...
JPH's soft and tender caramel, made with fresh butter and...
A tasty milk chocolate bar filled with a caramel milk...
Discover in this metal box the two types of this flagship...
A light spread, made with caramelized hazelnuts, with a...
If you want to prepare a delicious cup of hot chocolate,...
To prepare a delicious cup of hot chocolate, just heat 12...
If you want to prepare a delicious cup of hot chocolate,...
Chocolate mix made with Venezualian cocoa beans, by...
Chocolate mix made with Central American cocoa beans, by...
Chocolate mix made with Central American cocoa beans, by...
A milk chocolate with a light taste of sweet condensed...
Made with rhubarb from the Parisian suburb and canne sugar.
Made with blueberries from the Auvergne region in France,...