Jean-Paul Hevin will release three types of bûche, new bonbons, and macarons in December. This year marks the 25th anniversary of the house's founding. The theme for this milestone year is "Best of."
The bonbon, "Le Vin Cinq," which means "25," will be released in France on December 2nd. It features the Greek numeral "25" printed on it and is made with a chocolat noir ganache with lemon and bergamot flavors. On the 3rd, a new macaron, "Silver," will be released. Inspired by the brand's 25th silver wedding anniversary, this refreshing macaron features a chocolat noir with bergamot lemon and a chocolat au lait ganache.
Starting on December 10th, three types of bûche will be released over three consecutive days. The first is "Best of Paris," inspired by Hevin's favorite city, Paris. The first piece combines chocolat noir mousse with violet-scented raspberry jelly, wrapped in a décor of Parisian cobblestones. The second is "Best of Passion," which expresses Evan's passion for his work. It features almond biscuit and chocolat noir mousse, accented with passion fruit jelly. The third is "Best of Chocolat," which is all about chocolate. It centers around chocolate biscuit and chocolat noir mousse, with a hint of crème brûlée.

In addition to the collection to be released in December, Jean-Paul Hévin has prepared 25 projects and events to commemorate its 25th anniversary. In addition, the company's first store in the Tohoku region, Sendai, is scheduled to open on the 24th of this month.