Jean-Paul Hevin will be releasing a new chocolate glass, an adaptation of traditional French confectionery, for a limited time from June 1st to August 31st.

This summer, four varieties of "Petit Vacherin" (570 yen each, tax included), an adaptation of "vacherin," a traditional French confectionery made with ice cream and meringue, will be available. Rich chocolate ice cream is combined with a fruit sauce containing fruit pulp frozen into a sorbet-like consistency. The texture of the chocolate-flavored biscuit and meringue adds an accent.

"Petit Vacherin Yuzu Poire in Chocolat" is inspired by Provence in southern France, and combines cardamom-flavored ice cream with yuzu and poire jelly. "Petit Vacherin Fraise in Caramel Sale," characterized by its gentle sweetness, combines salted caramel-flavored ice cream with strawberry jelly.

Also available is "Petit Vacherin Passion in Chocolat," a tropical-flavored glass chocolate that combines milk chocolate ice cream with passion fruit and mango jelly. Also in the lineup is "Petit Vacherin Framboise in Chocolat," a fruity combination of bitter chocolate ice cream and sweet and sour raspberry jelly.

The summer-only verrines will also be available again this year. There will be 12 varieties in total, and in addition to the eight standard verrines, one new one will be released each month from May to August.

Available in May is "Verrine Fraise Yuzu" (781 yen including tax), a chocolat noir mousse layered with fraise jelly. The accent is a biscuit infused with yuzu juice. In June, "Verine Chocolat Abricot" (763 yen including tax) will be released, combining chocolat lait mousse with pistachio anglaise and apricot jelly. In July, "Verine Papaya Caramel" (723 yen including tax) will be released, using chocolat noir mousse and caramel salé anglaise and sauce, and in August, "Verine Chocolat Coco" (763 yen including tax), combining chocolat noir mousse with coconut mousse.

Available at Jean-Paul Hévin boutiques and the official online store.