Intense Dark Chocolate Ice Cream
Petit pot of intense dark chocolate ice cream 80%, 120ml.
Weight: 0.115kg
Home delivery in France with Chronofreeze
Click and collect in Paris
Other available formats :
Intense Dark Chocolate Ice Cream
A few words aboutour creations...
We owe this petit pot of intense dark chocolate Ice Cream 80% to the frozen universe of La Glacerie Paris. With his talent to capture exquisite taste, David Wesmaël accepts the challenge of the sensation of the emblematic dark chocolate ganache of Nicolas Cloiseau. With his grand art, his new intense chocolate ice cream puts his mark on the signature taste of Maison du Chocolat. From the nuance of the creamy, soft chocolate notes that increase in intensity to the finish which extends a lovely bitterness; everything is right here! An ice cream that is subtle, sequenced, forceful, round, and balanced. A dark chocolate ice cream beyond comparison, blending intensity, creaminess, gourmandise, and finish.
Price per kilo: €65.22/kg
Start of the mouth: milky
Mid-palate : Cocoa, rising in intensity
Finish: slightly bitter
We advise you to keep your ice cream in its original packaging in your freezer (-18°C). Never refreeze a defrosted product.
- Optimal consumption duration* : From 7 to 711 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.
- Storage temperature: -18 °C
MILK, dark chocolate (cocoa 80%, cocoa butter, sugar, SOY lecithin, vanilla natural flavouring), sugar, skimmed MILK powder, invert sugar, EGG yolk, CREAM, CREAM powder, carob gum, guar gum.
Average nutritional values per 100g : Calories (Kcal) : 452, Calories (kJ) : 1887, Total Fat (g) : 24, Saturated Fat (g) : 14, Total Carbohydrate (g) : 44, Total sugar (g) : 29, Protein (g) : 12, Salt (g) : 0,17
This product contains
- Milk
- Egg
- Soya
This product may contain
A few words aboutour creations...
We owe this petit pot of intense dark chocolate Ice Cream 80% to the frozen universe of La Glacerie Paris. With his talent to capture exquisite taste, David Wesmaël accepts the challenge of the sensation of the emblematic dark chocolate ganache of Nicolas Cloiseau. With his grand art, his new intense chocolate ice cream puts his mark on the signature taste of Maison du Chocolat. From the nuance of the creamy, soft chocolate notes that increase in intensity to the finish which extends a lovely bitterness; everything is right here! An ice cream that is subtle, sequenced, forceful, round, and balanced. A dark chocolate ice cream beyond comparison, blending intensity, creaminess, gourmandise, and finish.
Price per kilo: €65.22/kg
Start of the mouth: milky
Mid-palate : Cocoa, rising in intensity
Finish: slightly bitter
We advise you to keep your ice cream in its original packaging in your freezer (-18°C). Never refreeze a defrosted product.
- Optimal consumption duration* : From 7 to 711 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.
- Storage temperature: -18 °C
MILK, dark chocolate (cocoa 80%, cocoa butter, sugar, SOY lecithin, vanilla natural flavouring), sugar, skimmed MILK powder, invert sugar, EGG yolk, CREAM, CREAM powder, carob gum, guar gum.
Average nutritional values per 100g : Calories (Kcal) : 452, Calories (kJ) : 1887, Total Fat (g) : 24, Saturated Fat (g) : 14, Total Carbohydrate (g) : 44, Total sugar (g) : 29, Protein (g) : 12, Salt (g) : 0,17
This product contains
- Milk
- Egg
- Soya
This product may contain
Savoir-Faire and craftsmanship
Made with authentic ingredients and churned in an artisanal way, the Ice Creams and Sorbets of La Glacerie Paris for La Maison du Chocolat stand out for their frank flavors. The secret? A few top-quality ingredients, farm fresh milk, fresh cream, sugar, eggs… A delicate art, bringing together creativity and technical sophistication, to produce one ice cream, everything counts: the balance of the ingredients, the order in which they are blended, the rest time before being placed into the ice cream maker, and the churning speed. In Lille, the close-knit atelier only churns in an artisanal way: the overrun of ice cream is very reduced. The lightness of the ice creams and sorbets is ensured by the unique work with texture.