Sorbet Intense Cocoa

Petit pot of dark Cacao sorbet 64%, 120ml.

Weight: 0.125kg
Dimensions : 7 cm x 7 cm x 4 cm
Home delivery in France with Chronofreeze

A few words about
our creations...

We owe this petit pot of Sorbet intense cocoa to the frozen universe of La Glacerie Paris. It is distinguished by its deep dark color, surprises with its freshness, and wins the day with its intensity, and long finish.  We owe the visual, and unique organoleptic qualities of this sorbet for the discovery of a perfect dark cocoa powder, pure origin Madagascar, 64% cocoa.

  • Optimal consumption duration* : From 7 to 718 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: €48.00/kg
  • Storage temperature: -20 °C


A very fresh sorbet, with strong notes of intense cocoa and a very long finish.

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


water, cocoa paste, sugar, emulsifier: SOY lecithin, invert sugar, sugar, cocoa, sodium hydroxide, stabilizer: carob gum, thickener: guar gum.

Nutritional values

Average nutritional values per 100g : Calories (kcal) : 170, Energy (kJ) : 717, Total Fat (g) : 7.3, Saturated fatty acids (g) : 4.39, Total carbohydrate (g) : 21.11, Sugar (g) : 13.08, Proteins (g) : 2.75, Salt (g) : 0.31


This product contains

  • Soya

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 put 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.