Chef Hasty Torres of Madame Chocolat loves chocolate. But as Adam Gertler discovered on Kid in a Candy Store, come time for Easter, her love is expressed with a three-foot chocolate bunny complete with one of Adam's new favorites: glittered chocolate truffles rolled in dazzling edible glitter.
St. Louis locals know their gooey butter cake, but at Gooey Louie, they've given this St. Louis staple a twist. Armed with a prized family recipe, Gooey Louie has recreated this cake into what Adam Gertler called "gooey greatness." For starters, try the Turtle Park cake topped with candied pecans.
Host of Food Network's Kid in a Candy Store, Adam Gertler visits the Dippin' Dots Store, in Metropolis, IL, where they scoop out of their famous ice cream beads in the planet's largest Dippin' Dots store.
This "sequel to street food" took Adam Gertler for a spin. Here, the humble cinnamon-sugar churro has been transformed into the gourmet "xooro" (pronounced sure-OH) and filled with dulce de leche and even custard. The gourmet flavors continue with toppings like toasted hazelnuts and bacon.
Adam Gertler, host of Food Network's Kid in a Candy Store, visits Ferrara Pan Candy Company for bright yellow, sour Lemonheads.
The chocolates at Eclipse Chocolate not only come in elegant designs and flavors, but they're a sustainable confection too. Eclipse uses only Guillard Chocolate for its signature Rocky Mountain chocolate bar, made with all-natural vanilla bean marshmallows and gray sea salt sprinkled on top.
On Food Network's Kid in a Candy Store, Adam Gertler tours the Airheads factory in Erlanger, KY, where they are making the new rainbow colored Xtremes Sweetly Sour Belt.
Host of Food Network's Kid in a Candy Store, Adam Gertler visits the Dippin' Dots factory, in Paducah, KY, where they make billions of their famous ice cream beads with the help of liquid nitrogen.
Come time for Halloween, the DeBrito Chocolate Factory has amped up the simple caramel apple into a treat chock-full of creative flavors. Adam Gertler's favorite had to be the caramel apple topped with cotton candy. But for those in need of a pick-me-up, try The Jolt! made with coffee toffee.
The star of the show at the Lutz Café in Chicago is the Baumkuchen (tree cake), a 3-foot-tall tower of a cake baked in a rotisserie oven and coated in vanilla or chocolate frosting. On Kid in a Candy Store, Adam Gertler was impressed by its flakiness and buttery flavor.
Typical round truffles need not apply here. At Copper Cauldron Candy Co., owner Jim Martin has been serving truffles in a triangular truffle bar. It's perfect for slicing, and even better for layering creamy ganache over ingredients like candied ginger, pineapple and macadamia nut praline.
At Co Co. Sala, dessert takes center stage as diners can skip dinner and head straight to dessert. On Kid in a Candy Store, Adam Gertler marvels at Co Co. Sala's menu featuring three-course and five-course dessert plates with goodies such as espresso panna cotta and chocolate cake with rum syrup.
Adam Gertler came to Alliance Bakery in Chicago's Wicker Park neighborhood to witness Pastry Chef Peter Rios’ exceptional sugar art and towering cake design skills. Those skills also come in handy with the variety of European tarts and chocolate bars that many consider works of art.
With locations in Qatar and Turkey (and several in California), Yummy Cupcakes has truly brought its unique cupcakes to the world. The rotating menu features more than 280 flavors, like Green Tea Wasabi Cupcakes and Tomato Soup Spice Cupcakes, which are surprisingly moist, but mostly yummy.
Southerners love traditional MoonPies, and at Chattanooga Bakery they've been delivering both chocolate and vanilla versions since 1917. Nearly 100 years later, the MoonPie has been given an update with flavors like peanut butter cream, mint, coconut and -- Adam Gertler's new fave --strawberry.