Filled with dried cherries, pink peppercorns, sea salt and aerated milk chocolate, the Disco Egg by CXBO is an interactive dessert that requires the diner to smash it open with a spoon in order to reap its full benefits. Created by chef Brandon Olsen of the ever-expanding CXBO empire, the Disco Egg (otherwise known as "Ziggy Stardust") was also made available last Easter in a kids version, boasting gummy worms, jelly beans and aerated milk chocolate inside.
The paint splattered Disco Egg by CXBO can be enjoyed in Toronto one of two ways: as a dessert item at Chef Brandon Olsen's Ossington Street restaurant, La Banane, or at-home, available for purchase in limited quantities at any of the Chef's Chocolates by Brandon Olsen shops, located around the city.
Image Credit: CXBO
Why This Trend Is Growing
- Interactive Desserts
- There's an opportunity to create more engaging dessert experiences like the Disco Egg, which require diners to interact with their food.
- Creative Dessert Flavors
- Dessert creators can explore unique flavor combinations using ingredients like pink peppercorns and sea salt, as seen in the Disco Egg.
- Handmade Chocolates
- There's potential for small businesses to create artisanal chocolates, like Chef Brandon Olsen's, that are sold in limited quantities and create a sense of exclusivity.
Industries Being Reshaped
- Fine Dining Restaurants
- Fine dining restaurants can introduce more interactive dessert options to create memorable experiences for their guests.
- Chocolate Shops
- Chocolate shops can experiment with unique flavor combinations and limited quantities to stand out from larger, more mass-produced brands.
- Food and Beverage Gift Box Companies
- Food and beverage gift box companies can feature handmade artisanal chocolates like CXBO's in their curated boxes to create an exclusive and luxurious feel.
