Our team is at your disposal by phone Monday to Friday from 9am to 5pm or by email at client@lamaisonduchocolat.fr.
Our stores are open every Sunday until January 12, 2025.
Parly 2 will be closed on Sunday, January 5, 2025, but open on January 19, 2025.
The stores will close at 6 PM on December 24 and 31.
We will be closed on December 25 and January 1.
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Click and collect in Paris
Frozen Bar All Chocolate
Chocolate lovers, this will give you a thrill! At Maison du Chocolat, the Frozen Bar All Chocolate is THE new summer must-have. Between the extremes of sweetness and intensity, this 100% chocolate version plays with contrasts: the sweetness of the 80% intense dark chocolate ice cream confronts the intensity of the 100% cocoa sorbet, awakening extreme decadence. Crunchy 68% dark chocolate shavings complement the roasted almonds of the chocolate shell. A strong chocolate sensation, intense and full-bodied with a pleasant, long-lasting finish.
The chocolate. First the crunchiness of the coating, then the sweetness of the ice cream, spiked with chocolate chips. Finally the fresh intensity of the cocoa sorbet. A tasting all in nuance of chocolate, sometimes intense, sometimes soft, sometimes crunchy.
We advise you to keep your ice cream in its original packaging in your freezer (-18°C). Never refreeze a defrosted product.
Chocolate lovers, this will give you a thrill! At Maison du Chocolat, the Frozen Bar All Chocolate is THE new summer must-have. Between the extremes of sweetness and intensity, this 100% chocolate version plays with contrasts: the sweetness of the 80% intense dark chocolate ice cream confronts the intensity of the 100% cocoa sorbet, awakening extreme decadence. Crunchy 68% dark chocolate shavings complement the roasted almonds of the chocolate shell. A strong chocolate sensation, intense and full-bodied with a pleasant, long-lasting finish.
The chocolate. First the crunchiness of the coating, then the sweetness of the ice cream, spiked with chocolate chips. Finally the fresh intensity of the cocoa sorbet. A tasting all in nuance of chocolate, sometimes intense, sometimes soft, sometimes crunchy.
We advise you to keep your ice cream in its original packaging in your freezer (-18°C). Never refreeze a defrosted product.
At Maison du Chocolat, sharing good taste also means teaming up with other talents and letting the crafts that take us elsewhere shine. For the fourth year in a row, Nicolas Cloiseau, our chef and holder of the prestigious title of Meilleur Ouvrier de France in chocolate making, will be spending the summer with talented ice cream maker David Wesmaël, named MOF. Chocolate, of course, in an ultra-fine ice cream bar that honors the Maison du Chocolat’s signature flavor in its icy intensity. Enjoy the delicate, lingering taste of a chocolate duo in all its nuances. The ice creams and sorbets of La Glacerie Paris are made and churned by hand near Lille. All the ice creams are made with crème fraiche and farm-fresh milk, from farmers in the Hauts de France region.
