Y’all know how it goes. Tyler gets to design ONE bar for each launch and I will tell you now that he already has his next bar all planned out!
I like to describe this bar as the fanciest creamsicle you’ve ever tasted, and I’ll tell you why.
When Tyler told me he wanted to turn a creamsicle into a chocolate bar, we went straight to Yuzu - a Japanese citrus infused couverture chocolate.
Valrhona Yuzu Inspiration encases a Madagascar Bourbon Vanilla Bean Ganache and on the back of the bar is a dusting of Toronto local’s “Playing with Food's” Hibiscus Kissed Sugar.
The flavour combination takes the sweetness of the classic creamsicle and balances out with the floral and sour notes of the Hibiscus flower.
I may have missed the mark with Tyler wanting to “keep it simple” but here we are - EXTRA as heck as always.
Y’all know how it goes. Tyler gets to design ONE bar for each launch and I will tell you now that he already has his next bar all planned out!
I like to describe this bar as the fanciest creamsicle you’ve ever tasted, and I’ll tell you why.
When Tyler told me he wanted to turn a creamsicle into a chocolate bar, we went straight to Yuzu - a Japanese citrus infused couverture chocolate.
Valrhona Yuzu Inspiration encases a Madagascar Bourbon Vanilla Bean Ganache and on the back of the bar is a dusting of Toronto local’s “Playing with Food's” Hibiscus Kissed Sugar.
The flavour combination takes the sweetness of the classic creamsicle and balances out with the floral and sour notes of the Hibiscus flower.
I may have missed the mark with Tyler wanting to “keep it simple” but here we are - EXTRA as heck as always.
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