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To mark the release of the Kith Treats for Cocoa Puffs capsule collection, Kith Treats SoHo, Brooklyn, Hawaii and LA flagship locations have been transformed into Cocoa Puffs bars. During the 10-day-long holiday activation, Kith Treats’ standard menu of Signature Specials has been replaced with an array of Cocoa Puffs swirls, milkshakes, ice cream sandwiches and creamsicles in collaboration with chocolate master, Jacques Torres Chocolate.
For the first time ever, each offering on the Cocoa Puffs menu is also available in a hot chocolate format, featuring Jacques Torres’ Classic Hot Chocolate. Whereas hot cocoa refers to a pre-made powder, by definition, hot chocolate is derived from real, premium melted dark chocolate, giving the beverage a thicker consistency, rich flavor and velvety smooth taste. The centerpiece of the hot chocolate offerings, The Bombshell, features a melting Jacques Torres Hot Chocolate Bomb, revealing the custom Kith Cocoa Puffs cereal mix when its outer shell is dissolved. All hot chocolate specials are topped with a Kith Cocoa Puffs floater and branded Jacques Torres white chocolate disc.
Honoring Chef Torres’ commitment to the art of crafting chocolate from the bean to the bar, each recipe on the Cocoa Puffs limited time menu represents a specific step in the chocolate making process:
In the fermentation stage of chocolate making, the beans are cured in wooden tubs covered by banana leaves. Featuring Kith Cocoa Puffs cereal mix, vanilla ice cream is swirled with fresh banana slices and topped with a molasses drizzle.
Inspired by the stage of chocolate making where the nibs are ground and the cocoa butter is extracted, The Grind features our Kith Cocoa Puffs cereal mix, encased in Jacques Torres white chocolate, then topped with more white chocolate.
After fermentation, the cocoa beans are then roasted, which brings out the aroma and brown color chocolate is known for. The Roast features coffee ice cream blended with dark chocolate-coated Kith Cocoa Puffs, topped with caramel and a cocoa powder dusting.
The Pod infuses the cereal mix with fresh blueberries and Jacques Torres dark chocolate blueberries — a nod to the step where the cocoa beans are extracted from the fruity pulp inside the cocoa pod.
The Glide is inspired by the conching process, where chocolate gets its smooth surface. Cocoa Puffs glazed popcorn pieces get smoothed over with a coating of Chef Torres’ signature milk chocolate. The treat is then topped with a caramel drizzle.
Inspired by the shell removal stage, The Bombshell features a melting Jacques Torres Hot Chocolate Bomb that reveals our custom Cocoa Puffs cereal mix when its outer shell dissolves.
In the tempering stage, chocolate is cooled and reheated to thicken its consistency. Half of our dipped Cocoa Puffs creamsicle peeks out from a Jacques Torres milk chocolate shell in reference to this stage.
Cereal-Infused Ice Cream Sandwich
As a nod to the milling process, where milk chocolate is made by adding milk, sugar, cocoa butter and other ingredients to the bitter chocolate liquor, the Kith Treats ice cream sandwich received a full makeover with Cocoa Puffs and cookie chunks blended into vanilla ice cream and sandwiched between two Jacques Torres chocolate chip cookies.
Kith Treats for Cocoa Puffs bars and limited time menu will remain live in our Brooklyn, SoHo, Hawaii and Los Angeles locations through 12/18.