DYI Monster Chocolate Pops Kit to Launch for Limited Time
Families looking for a fun Halloween activity have a unique new option: tinyB Monster Chocolate Pops, an at-home chocolate-popsicle making experience. This easy-to-use kit helps kids of all ages make monster, ghost, or mummy popsicles with creamy brigadeiro (Brazilian chocolate truffle) filling.
The limited edition kit contains everything needed to temper and mold chocolate popsicle shells, fill them with brigadeiro and cover them with colorful toppings, making it simple to make chocolate Halloween ghouls and let children, family, friends and co-workers express their creativity. Kits will be available exclusively online starting on Sept. 5.
“We’ve had such a great reception for our DIY brigadeiro kits, we decided to make a Halloween monster version,” said tinyB Chocolate founder Renata Stoica, who uses her Brazilian family recipe to make tinyB brigadeiros. “The kits are a fun at-home activity for families and a great team-building activity in corporate settings. Besides, shouldn’t everyone know how to make a Monster Pop?!”
The one-of-a-kind popsicle kit comes with pouches of dark and white chocolate (used to make the outside of the popsicle) and 4 ounces of dark chocolate brigadeiro and pumpkin spice latte brigadeiro for the inside. The kit also includes an array of spooky decorative toppings like googly eyes, colorful sprinkles, nuts, popsicle sticks and a silicone popsicle mold.
tinyB Monster Chocolate Pops are gluten-free and preservative-free. Each kit makes four complete popsicles and retails for $59. Supplies are limited and orders will be fulfilled on a first come, first served basis.
San Francisco-based chocolatier tinyB Chocolate specializes in making brigadeiros, extraordinary Brazilian truffles that are adored the world over. Family-owned and operated, tinyB Chocolate makes its authentic brigadeiros fresh to order.
Stoica’s recipe strikes a perfect balance — avoiding the bitterness of dark chocolate or the sweetness of extra sugar. Perfect as gifts or wedding favors, tinyB brigadeiros are handcrafted, beautifully packaged and delivered within two days anywhere in the continental United States.
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Brace Yourselves: Krispy Kreme Starts Pumpkin Spice Season Early
Pumpkin spice season is arriving earlier than ever at Krispy Kreme and there’s a latte more to love (literally), including a Latte Swirl Doughnut – a take on the beverage that started it all – and Iced Coffee.
Krispy Kreme is officially kicking off the season Aug. 8 – a month earlier than the brand did in 2021.
“Sure, pumpkin spice is generally associated with fall, but true fans of the flavor will agree that August is close enough! So, we’re pulling fall forward, enabling our guests to indulge and enjoy early with delicious pumpkin spice doughnuts and drinks, including our Pumpkin Spice Latte, which you can get iced or frozen, by the way,” said Dave Skena, global chief brand officer.
Krispy Kreme’s full pumpkin spice lineup is available beginning Aug. 8 at participating shops:
- Latte Swirl Doughnut: Dipped in a pumpkin spice/sugar blend and topped with a swirl of vanilla and coffee buttercream.
- Original Glazed Doughnut: A classic Original Glazed doughnut with a twist.
- Original Filled Cheesecake Doughnut: Original Glazed doughnut with creamy cheesecake filing decorated with cheesecake icing.
- Cake Doughnut: Old-fashioned cake doughnut covered in iconic glaze.
- Latte: Available hot, iced or frozen.
- Iced Coffee: Iced Coffee blend.
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Chile Hosts Americas Selection of World Pastry Cup
Team Canada
The Americas Selection of the World Pastry Cup will be held for the first time in Chile at the Metropolitan Santiago, managed by competition organizer GL Events, on July 13.
During the internationally renowned competition in the world of pastry, the candidates will have to convince a jury of prestigious chefs, including Gustavo Sáez, honorary president of this edition. Named best pastry chef of 2016 by the World’s 50 Best Restaurant in Latin America, he is also the winner of the Copa Maya in 2018, which he won alongside the Chilean team.
The top three nations will qualify to take part in the grand Finale, which will be held at Sirha Lyon in Lyon, France, in January.
The eight teams, each composed of two candidates and a coach, will compete in a five-hour technical competition, during which they will have to create two frozen desserts, 12 frozen lollipops, seven restaurant-style desserts and two 145 cm artistic pieces (one in sugar and one in chocolate).
New for the 2021 grand Finale, the restaurant dessert will be included in the tasting rounds of the continental selections. The presentation, composition and service is up to the candidates, who will be judged by a jury of renowned pastry chefs and cooks, composed specifically for this event.
To honor finger food, the candidates will also have to make frozen lollipops, in the shape, color and composition of their choice.
Through the two artistic pieces and fruit entremets, the teams will have to show their technical skills and creativity to sublimate the products and express all the sensitivities of pastry-making.
Teams:
Argentina
Chocolate Candidate: Matías Dragún, Dragún Gelato (Miami, USA)
Sugar Candidate: Lucas Carballo, Escuela de Pastelería Profesional (Buenos Aires)
Jury: Néstor Reggiani, La Nueva Muguet (Buenos Aires)
Team Brazil
Brazil
Chocolate Candidate: Alessandro Lira, Harald Chocolates (Santana de Parnaíba)
Sugar Candidate: Marcia Garbin, Gelato Boutique (São Paulo)
Jury: Lucas Corazza, Queen Bee (Curitiba)
Canada
Chocolate Candidate: Alexandrine Grégoire-Guindon, Institut de Tourisme et d’Hôtellerie du Québec (Montreal)
Sugar Candidate: Patrick Bouilly, Institut de Tourisme et d’Hôtellerie du Québec (Montreal)
Jury: Daniel Hinojosa García, Institut de Tourisme et d’Hôtellerie du Québec (Montreal)
Team Chile
Chile
Chocolate Candidate: Alejandro Espinoza, Xoc Chocolate Shop (Santiago)
Sugar Candidate: Javiera Villegas, StudioPas Academy (Santiago)
Jury: Camila García Elizalde, StudioPas Academy (Santiago)
Colombia
Chocolate Candidate: Carlos de Ávila, Hôtel Marriott (Bogota)
Sugar Candidate: Daniel Martínez Cerón, Mazama Artesanos del Dulce (Medellin)
Jury: Laura Mójica Rodriguez, DLK S.A.S (Bogota)
Ecuador
Chocolate Candidate: Geovanny Puzma
Sugar Candidate: Hugo Maldonado
Jury: Christian Flores, Pastelería Flores (Quito)
Mexico
Chocolate Candidate: Gerardo Reyes Aguilar, Tout Chocolat (Mexico City)
Sugar Candidate: Anahí Martínez, Tout Chocolat (Mexico City)
Jury: Osvaldo Ortega, Tout Chocolat (Mexico City)
United States of America
Chocolate Candidate: Julie Eslinger, Country Club at Castle Pine (Castle Rock, Colo.)
Sugar Candidate: Jordan Snider, The Sanctuary Hotel (Kiawah Island, S.C.)
Jury: Christophe Feyt, Hilton Anatole Hotel (Dallas)
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