PIERRE HERME PARIS will release a new chocolate collection, "Fetishe Infiniment Chocolat," made with carefully selected cocoa beans, on January 21, 2015.

The beautiful four-layered "Emotion Infiniment Chocolat" (800 yen), made with pure chocolate from a specific farm in Araguay, Venezuela, features a skillful balance of chocolate-flavored jelly, biscuit, sable, and crème chantilly, capturing the essential appeal of chocolate. The "Tarte Infiniment Chocolat" (800 yen), a tart that allows you to enjoy the contrast between the crispy sable crust and mascarpone cream with chocolate pieces, and the "Mille-feuille Infiniment Chocolat" (800 yen), a caramelized pie sandwich with chocolate-flavored mascarpone cream, make the most of the fragrant aftertaste that is the characteristic of this special pure cacao.

The "Carrement Chocolat" (700 yen), which is the starting point of this collection, allows you to savor the wonderful "soft, smooth and slippery" texture created by three layers: smooth brownie crust, chewy dark chocolate, and chocolate cream covered in light chocolate mousse.

Other products on offer include "Cheesecake Infiniment Chocolat" (800 yen), a baked cheesecake that harmonizes chocolate-flavored mascarpone cream with the crispy texture of sable cookies, "Macaron Infiniment Chocolat Paineiras" (280 yen), a new flavor of the popular macaron made with pure cacao from the Moropón region of Peru, and new versions of the classic bonbon chocolates made with pure cacao from the Paineiras farm in Brazil.

These products will be available at Pierre Hermé Paris Aoyama, as well as at its directly managed boutiques and online store until February 14th.