To celebrate its 10th anniversary in February, Pierre Hermé Paris Aoyama reopened its "Bar Chocolat" on the second floor after a renovation.

Four desserts that allow you to fully enjoy the taste of chocolate have been introduced along with the new chocolate project. Guests will be given a tasting of different flavors of chocolate while being explained by the "Ambassador Chocolat," a chocolate expert, about the origin of the chocolate and the percentage of cocoa. Based on the results, a dessert from one of four menus will be suggested to suit their taste.

The "Sensation Chloe" (2,000 yen) is a chocolate sphere topped with warm chocolate sauce, and is served with a surprise presentation of raspberry sorbet, chocolate ice cream, biscuit macaron rouge, and a raspberry peeking out (limited time only until around spring). The "Délice et Delille" (1,800 yen) features choux pastries topped with caramelized hazelnuts, hazelnut cream, ice cream, and sauce (limited time offer until spring). Other desserts available include the mille-feuille (1,800 yen) and crepe glacé (1,600 yen), made with seasonal ingredients. Each dessert is displayed on a tablet device in the store, and the abundant photos convey the profound essence of chocolate. Other items available include macarons, chocolates, cakes, coffee, tea, champagne, whiskey, chocolate chaud, and cocktails, all available at the boutique on the first floor. The interior, designed by interior designer Masamichi Katayama, remains the same, while an original soundtrack by Italian company SOUND SOLUTIONS creates a comfortable atmosphere. The tableware is by the long-established French brands Bernardaud and Christofle.

In addition, as a new initiative, a gallery will be set up. Artists with whom the museum has connections and young artists will be asked to create works themed around "chocolate," which will then be exhibited and sold. As the first step, a special exhibition of "Chocolat Art Premier," a chocolate modeled after a mask from the Quai Branly Museum in Paris, France, is currently being held.