Jean-Paul Hevin will be releasing a new chocolate series titled "Folie du Chocolat" for a limited time.
This item was first sold at Salon du Chocolat 2015, the world's largest chocolate festival. A total of 13 chocolates will be offered based on three themes: "World Heritage," "Origin Cacao," and "MOF (Meilleur Ouvrier de France)." They will be on sale at Jean-Paul Hevin boutiques from February 16th to March 31st.
The seven chocolates themed around World Heritage sites pay homage to the brand's ever-evolving flavors and Hevin's vision for the future. The bonbon chocolate "Patrimoine Universelle" (452 yen) is made with buckwheat flower honey added to a ganache and coated in chocolat noir. Furthermore, the "Yuzu" (714 yen) features a refreshing yuzu-flavored creme matched with the spicy aroma of tonka bean sable. The "Salome" (674 yen) features a vanilla mousse enhanced by bitter chocolate biscuits. Other items include the "Guérande" (697 yen), layered with crispy crustian, biscuits, and caramelized creme chiboust; the "Anjou" (697 yen), featuring a sophisticated flavor of kirsch-soaked griottes and bitter cocoa mousse; and the "Rencontre" (683 yen), featuring a refreshing mandarin finish and a touch of pepper. Finally, the "Mille-feuille Chocolat" (882 yen), a rare mille-feuille for Jean-Paul Hévin, completes the collection, which sees chocolate as a world heritage.

Meanwhile, under the theme of "Origin Cacao," which explores the appeal of cacao, the origin of chocolate, chocolates that make use of the characteristics and origin of the beans are also available. The bonbon chocolate "Origin Cacao" (452 yen) uses cacao from Madagascar for the chocolat noir ganache. Three other tarts are also available: "Tarte Chocoin Equateur" (738 yen), which uses Ecuadorian cacao, characterized by a berry-like acidity; "Tarte Chocoin Peru" (738 yen), which uses Peruvian cacao, characterized by a nutty aroma and floral fragrance; and "Tarte Chocoin Colombie" (738 yen), which uses Colombian cacao, with a bitter taste reminiscent of coffee and milk caramel.

Also, under the theme of "MOF," the menu will offer "MOF" (452 yen), a hazelnut-flavored ganache accented with yuzu, as well as Evan's signature gateau "Guayaquil" (686 yen). This gateau has a revised recipe from the previous one, with almond-flavored chocolate dough and bitter chocolate mousse layered on top of each other.