Jean-Paul Hevin will be releasing new takeout ice creams on May 16th and June 1st.

Two types of ice cream will be available exclusively at Chocolate Bar Marunouchi from May 16th. One of them, "Sorbet Parisien" (635 yen), is inspired by "Eau de Chocolat," a chocolate chocolat made with water, which is served at Chocolate Bar Marunouchi. It combines bitter chocolate sorbet with raspberry sauce. "Glace Parisienne" (635 yen) is inspired by chocolate chocolat made with milk. It combines milk chocolate ice cream with brown sugar caramel sauce and Chantilly (fresh cream). Starting June 1st, Jean-Paul Hévin boutiques will be selling two types of cakes: "Petit Millefeuille Glacée Chocolat JPH" (680 yen), inspired by millefeuille and combining cocoa-scented pie crust with rich bitter chocolate ice cream, and "Petit Millefeuille Glacée Chocolat Deux" (680 yen), made with crispy pie crust baked using fermented butter and milk chocolate ice cream.