TABLETTE DE CHOCOLAT NOIR PLANTATION MILLOT ET GINGEMBRE CONFIT

Storage and consumption : keep in the original packaging in a cool (15°-18°), dry place away from light and odors.

The minimum durability date on our boxes is an indicative date.  Once this date has passed, the product loses its taste and organoleptic qualities (crunchiness, softness, texture) without presenting any health risks. For an optimal experience, we therefore suggest that you eat them at room temperature and within 15 days to 3 weeks of purchase.

About our manufacturing techniques:

Creations from Pierre Hermé in Paris are produced in our own workshops. Our products shine a spotlight on our time-tested patisserie techniques, artisanal movements, and know-how. We carefully select our ingredients for their flavour and characteristics. To preserve the most important elements of each ingredient, we prefer to use cold instead of sugar. Refrigeration in positive cold, freezing in negative cold, we use the best that technology has to offer. Our only objective is the pleasure and emotions our creations evoke. Our pastries, our macarons, our chocolates are all sensitive to temperature differences and can only be kept for a short period of time. Packaging them perfectly is thus vital. This fragility is explained in particular due to their high water content, which can lead to the development of microorganisms, but also due to the absence of preservatives in our process. We know that certain ingredients, and certain products, are particularly fragile. As a result we freeze then unfreeze them to preserve their texture, to limit the development of microbes and to preserve all of their organoleptic properties in tact. We control the temperature and hygrometry at each stage of product life to ensure that our customers have an incomparable experience.