"TAKOYAKI Shock Chocolat" (400 yen) from Patisserie Sadaharu Aoki Paris

You can also see the manufacturing process of "TAKOYAKI Shock Chocolat"/ Photo by Kazan Yamamoto (c) FASHION HEADLINE

Frederic Cassel's Mille-feuille Finger Chocolate "Iranka" (600 yen)

Frederic Cassel's Millefeuille Finger Chocolate "Iranka"/ Photo by Kazan Yamamoto (c) FASHION HEADLINE

Jean-Paul Hévin's "Exquis Momo" (2 for 1,000 yen / 3 for 1,500 yen)

Jean-Paul Hévin's "Exquis Momo" (2 for 1,000 yen / 3 for 1,500 yen)

Yoshinori Asami's "Crème Glacée Chocolat" (670 yen including tax, pictured is milk chocolate and Earl Grey)

GODIVA's "Chocolixir White Chocolate Raspberry" (651 yen including tax)

Tokyo Chocolate's "Nougat Glacé" (400 yen)

Tokyo Chocolate's "Cacao Pulp Smoothie" (500 yen)

Yoshinori Asami's "Crème Glacée Chocolat" (670 yen including tax, pictured is black chocolate and yuzu)

Tokyo Chocolate's "Nougat Glacé" (400 yen)