8 June 2023
One exudes the delights of cold, the other that of chocolate, this encounter was meant to be. Remember the story that you were so fond of, well Nicolas Cloiseau is at it again and is setting his sights on summertime frozen delights with David Wesmaël*, the talented MOF glacier of La Glacerie Paris.
Frozen bars… shivers guaranteed.
CRAAACK! Ultra-thin enrobage, the chocolate shell cracks open to unveil the intensity of dark and milk chocolate.
CRUNCH! with its thin layer of chocolate, roasted almonds or hazelnuts, irresistibly crunchy, you will not be able to resist.
WIZZZ ! Like partners in crime, the sorbet and ice cream share the thrill of fine taste. Deliciously “sleek”, these ultra-thin Bars allow the chocolate to strut its stuff with each mouthful. You bite into fruit sorbet, then you succumb to luscious ice cream. One, two, three… four recipes enrapture our taste buds and surround them with the gourmandise of our summertime cravings.
*David Wesmaël, World Pastry Team Champion in 2006, Meilleur Ouvrier de France glacier 2004
NEW ALL-CHOCOLATE FROZEN BAR!
80% intense chocolate ice cream, dark chocolate shavings and cocoa sorbet heart, coated in dark chocolate and roasted almond slivers.
FROZEN BAR HAZELNUT CHOCOLATE-CARAMEL
Dark chocolate ice cream with milk of roasted hazelnuts and a heart of Guérande salt caramel ice cream, coated with 39% milk chocolate.
FROZEN BAR RASPBERRY-PASSIONFRUIT
Plein Fruit Framboise sorbet and Plein Fruit Passion heart, 62% dark chocolate coating.
FROZEN BAR VANILLA-PRALINE
Bâtonnet Vanille Glace Praliné Maison, 39% milk chocolate coating with roasted hazelnuts.
7€ per stick approx. 60g
NEW VANILLA CARAMEL ICE CREAM!
Bourbon vanilla ice cream, marbled with chocolate caramel chips.
INTENSE DARK CHOCOLATE ICE CREAM
80% dark chocolate ice cream, intense, milky and slightly bitter.
VERY COCOA SORBET
Intense dark cocoa sorbet, pure Madagascar origin 64%.
REAL FRUIT RASBERRY SORBET
Sorbet Plein Fruit with whole raspberries and raspberry pulp.
7€ per 120ml pot
