Cocoa sorbet, gluten-free almond biscuit, meringue, whipped cream. This summer, Jean-Paul Hevin releases an iced cocoa vacherin to melt you of pleasure.
Tasting advice : take out the box from the freezer 2 hours before tasting.
Conservation : 10 days at-18°C
Water, whipped cream (cream 33%, icy sugar), crystal sugar, cocoa paste, meringue (caster sugar, egg whites, icy sugar, cocoa powder), cocoa powder, glucose atomisé, dextrose, milk chocolate 40%, eggs, almonds powder, egg whites, stabilizer, chestnut flour, fresh butter, dark chocolate 68%, inverted sugar.
Made in a factory that handles :gluten, sulphites, sesam, fish
Blanditiis praesentium volutatu deleniti atque corrupti quos
Monday to Friday: 8AM - 10AM
Satuday, Sunday: 7AM - 12PM