Starting July 14th, Jean-Paul Hevin will be selling "Glace Pire," a new takeout dessert packed with the chocolatier's unique attention to detail.

"Glace Pire" is a dessert made by crushing chocolate-flavored ice while preserving its crunchy texture. From July 14th to 31st, Chocolate Bar Marunouchi will be selling "Glace Pire à la Parisienne Rhubarb Mango" (800 yen), which combines crunchy frozen chocolate with vitamin C-packed rhubarb and mango. Additionally, from August 1st to 31st, "Glace Pire à la Parisienne Fraise Yuzu" (800 yen) will be available, combining frozen chocolate with Senga Sengana strawberries, known for their bright red flesh and rich aroma, and yuzu-flavored chocolate espuma (mousse).
In addition to the Jean-Paul Hévin Chocolate Bar Marunouchi store, the Tokyo Midtown store, Mitsukoshi Sapporo store, Mitsukoshi Sendai store, Iwataya Main Store, and Isetan Food Hall Lucua 1100 store will be offering "Glace Pire à la Parisienne" (800 yen), a two-layer treat made with smooth Chantilly (fresh cream) and frozen chocolate, from July 14th to August 31st. The secret ingredient of bancha tea is bancha tea, which gives it a surprisingly refreshing aftertaste.
In addition, Jean-Paul Hévin's eat-in space, Bar à Chocolat, will also be offering "Glace Pire" (1,388 yen each, tax included). You can enjoy a variety of flavors in a generous portion.