Frozen Bar Vanilla-Mango, Milk Chocolate

Bar enrobed in milk chocolate, vanilla ice cream and heart of mango.

Weight: 0.060kg
Dimensions : 0,4 cm x 1,8 cm x 0,2 cm
Click and collect in Paris

A few words about
our creations...

Frozen bars… Watch out for chills.  Like partners in crime, the sorbets and ice creams share the thrill of fine taste. A study in sweetness, vanilla ice cream with beans from Madagascar enrobe with fineness the aromatic intensity of genuine Alfonso fruit sorbet (65% fruit).  Let yourself be carried away by this succession of particularly round notes, amplified by the creamy tonalities of the crunchy milk chocolate shell 39%.  Deliciously “sleek,” these ultra-svelte Frozen bars allow the milk chocolate to shine with each mouthful.  Three other Frozen Bar recipes to indulge your chocolate summertime cravings with gourmandise.

  • Optimal consumption duration* : From 7 to 478 days *Optimal duration of consumption as well as the date indicated on the back of the product are indicatives dates. However, we advise you to enjoy your chocolates sooner in order to benefit from all their smoothness.
  • Price per kilo: €96.67/kg
  • Storage temperature: -20 °C


Power of vanilla followed by round and fruity notes of mango, ending on milky chocolate notes.

We advise you to keep your ice cream in its original packaging in your freezer (-18°C). Never refreeze a defrosted product.

Nutritional values

Average nutritional values per 100g : Calories (kcal) : 264.9, Energy (kJ) : 1110, Total Fat (g) : 15.4, Saturated fatty acids (g) : 7.8, Total carbohydrate (g) : 28.28, Sugar (g) : 23.71, Proteins (g) : 2.88, Salt (g) : 0.14

Savoir-Faire and craftsmanship

At La Maison du Chocolat, to share fine taste is also to know how to surround yourself with other talents and showcase artisans who can bring us to another level. We give credit to the frozen universe of La Glacerie Paris for the creation of our frozen bars. Their ice creams and sorbets are crafted and churned in Lezennes in an artisanal way (near Lille - 59) in a close-knit atelier of 400m² employing 4 individuals. All the ice creams are made using fresh cream, farm-fresh milk from farmers in Hauts de France.