Viennese sablés and crispy biscuits
Discover in this metal box the two types of this flagship...
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.
Discover in this metal box the two types of this flagship...
A light spread, made with caramelized hazelnuts, with a...
Made with rhubarb from the Parisian suburb and canne sugar.
Made with blueberries from the Auvergne region in France,...
12 small Gianduja praline and almond bars, coated in dark...
This cello bag of small Easter filled eggs is composed of...
12 dark chocolate eggs filled with various pralines....
Milk chocolate teddy bear, hazelnut almond praline, long...
A small cello bag composed of 8 chocolate animals in milk...
Small cello bag composed of 8 chocolate animals in dark...
A tasty milk chocolate bar filled with a caramel milk...
Box of approximately 17 round chocolate and hazelnut...
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,...
JPH's soft and tender caramel, made with fresh butter and...
12 small Gianduja praline and almond bars, coated with...
12 small bars of almond paste and pistachio nuts, coated...
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...