#wild madagascar vanilla

[allthingsscented]

Semi Annual Sale Haul!

Here are my first impressions/reviews:

Fresh Amalfi Lemon 🍋

I love this, it's a sweet lemon and I love the herbal notes the spearmint brings.

Fruity Sherbet Scoop 🍧

I had this in the body wash last year and loved it so much I had to get the whole line. It's fruity (obviously) but the sweet treat vibe of it is nostalgic to me somehow!

Wild Madagascar Vanilla 🍨

This one is somewhat of a scooby doo mystery (a la Queen of the Girl Geeks, thank you Bonnie for the perfect phrasing) to me. My mom had this in the fine fragrance mist years ago and I hated it! But the cream is amazing!? I love how creamy it smells and the floral and pear round it out well.

Main Street Bakery 🍌

Ok, I walked in to SAS saying I would buy 1 candle. I am running out of storage space in my current apartment and wanted to hold off until moving on acquiring any more. But when I picked this one up I knew I was breaking my own rule! It smells like an amazing banana pudding confectionary bakery blend. SO GOOD!

Apple 🍏

See prior reviews, I decided I needed back up FFM and a shower gel.

Vacation Vibe ⛵️

One of the few I bought that weren't on sale: I love this! It's a wonderful pistachio and amber coming through for me. Perfect for summer!

Love Always Wins: Vibrant Citrus & Sage 🌈

I think this is the best pride scent yet. It's deep and woodsy yet brightened by the citrus!

Water Lily Springs 🪷

This scent is an aquatic fresh floral. I loved it so much in the shower gel I wanted to pick up a FFM.

Very Berry Crisp 🫐

I put this straight out to use once I bought it. Smells just like berry cobbler!

Springtime in Paris 🍑

I love this scent. The light floral and peach makes it perfect for spring. What really sold me was the birds on the jar. They remind me of something my grandma would've loved 🦜

Wallflowers

I don't have many reviews yet for these but I can say the Almond Croissant is 1) AMAZING 2) STRONG!! and 3) true to its name!

[wiley-treehouse-gardens]

The biologists told me, "these are vanilla orchids, but not that vanilla." Vanilla decaryana.

[wumblr]

vanilla production facts

it is an orchid

the flower blooms one day per year and must be manually pollinated. pollination causes the base of the flower to swell almost immediately, from there it takes weeks to develop into a seed pod

vanilla costs about $300/lb. this being the pulp of the fruit itself, the extract we are familiar with is dilute. second only to saffron for expense. the price also tends to fluctuate greatly depending on the abundance of any given year's crops

there are three strains of cultivated vanilla. cultivation dates as far back as the totonac people in the 12th century, who live in present day veracruz, on the eastern coast of mexico. the olmecs may have also used wild vanilla in cooking thousands of years earlier

vanilla was cultivated in european botanical gardens but not really used much for 300 years after the colombian invasion of mesoamerica until finally some idiot realized the melipona bee doesn't live there, which may not have even been the correct type of bee (possibly euglossine)

five years later (1841) a 12-year-old slave named edmond albius on the island of reunion figured out how to manually pollinate the flowers, which is an extremely delicate and difficult process. some french botanist claimed to have invented this process, and people believed him for over a century

the aroma doesn't develop until after the seed pod is harvested and processed. it must be sorted, graded, blanched, then alternately sweated and dried for 15-30 days. the blanching halts fermentation, which makes one wonder, what is a fermented vanilla seed pod like?

synthetic vanillin is derived from eugenol, from clove oil, and lignin, from any number of sources. the vast majority of synthetic vanilla is made from wood creosotes which occur as a product of lignin pyrolysis (fire). its major source is, like anything, the petrochemical industry, which requires heat to fractionally distill oil into several byproducts (kerosene, naphtha, gasoline, etc). which is to say, 85% of synthetic vanilla is made from the wood smoke of the oil industry. you might be inclined to ask "doesn't this pollute" which, if you recapture the smoke to sell its particulate creosotes to synthetic vanilla producers, no, i guess not really, or "why don't they use oil to heat the oil" because it is more profitable to sell the oil and burn wood to make it, obviously

it is difficult to tell the difference between natural and synthetic vanilla in baked goods, because the baking process burns off the distinctive notes, most of which differ by growing region (tahitian vanilla is floral, indonesian vanilla is smoky, mexican vanilla is woody or spicy, bourbon vanilla from reunion has an alcoholic richness)

price markup occurs not at the point of farming, but after the point of curing. there is no set price for green vanilla beans, but there is a set price for dried vanilla beans, after they have passed through several middlemen from farmer to broker to curing. after this point, they are marked up several more times before finally making it to grocery store shelves in the form of bottled extract

in 2017 a cyclone destroyed maybe 30-80% of madagascan vanilla crops, where possibly as much as 60-80% of the global supply of vanilla is grown. in the 5 years since then, the price has not recovered, but boy howdy, have the labels gotten more fancy in specifying when it's from madagascar, haven't they?

70% of madagascar lives below the poverty line, despite the island producing the majority of the world's supply of the second most expensive spice

by volume, the number of vanilla beans imported to the united states every year is nearly two for every single member of the population (~640m, for a ~330m population)

anyway stop pouring a whole bottle of it into a cup for a joke what the fuck is wrong with you people i hope to god that ibuprofen potion post was staged with some vaguely brown liquid. also the word vanilla etymologically derives from the latin vagina meaning sheath ok bye

[ihrtyouuuu]

my top bath and body works scents:

★ champagne toast! bubbly champagne, sparkling berries and juicy tangerine

★ among the clouds! wild berry skies and whipped vanilla clouds

★ vanilla bean (candle)! madagascar vanilla, homemade vanilla and nutmeg

love you!

[dailyanarchistposts]

Biotechnology and the future of humanity

The End Of Diversity

GM technology is also set to plunge countless thousands of people into poverty by using GM plants or tissue cultures to produce certain products which have up until now only been available from agricultural sources in the majority world. For example, lauric acid is widely used in soap and cosmetics and has always been derived from coconuts. Now oilseed rape has been genetically modified to produce it and Proctor & Gamble, one of the largest buyers of lauric acid, have opted for the GM source. This is bound to have a negative effect on the 21 million people employed in the coconut trade in the Philippines and the 10 million people in Kerala, India, who are dependent on coconuts for their livelihood. Millions of smallscale cocoa farmers in West Africa are now under threat from the development of GM cocoa butter substitutes. In Madagascar some 70,000 vanilla farmers face ruin because vanilla can now be produced from GM tissue cultures. Great isn’t it? 70,000 farming families will be bankrupted and thrown off the land and instead we’ll have half a dozen factories full of some horrible biotech gloop employing a couple of hundred people. And what will happen to those 70,000 families? Well, the corporations could buy up the land and employ 10% of them growing GM cotton or tobacco or some such crap and the rest can go rot in some shantytown. This is what the corporations call ‘feeding the world’.

Poisoning the earth and its inhabitants brings in big money for the multinationals, large landowners and the whole of the industrial food production system. Traditional forms of organic, small-scale farming using a wide variety of local crops and wild plants (so-called’ weeds’) have been relatively successful at supporting many communities in relative self-sufficiency for centuries. In total contrast to industrial capitalisms chemical soaked monocultures, Mexico’s Huastec indians have highly developed forms of forest management in which they cultivate over 300 different plants in a mixture of gardens,’ fields’ and forest plots. The industrial food production system is destroying the huge variety of crops that have been bred by generations of peasant farmers to suit local conditions and needs. A few decades ago Indian farmers were growing some 50,000 different varieties of rice. Today the majority grow just a few dozen. In Indonesia 1,500 varieties have been lost in the last 15 years. Although a plot growing rice using modern so-called ‘High Yielding Varieties’ with massive inputs of artificial fertilisers and biocides produces more rice for the market than a plot being cultivated by traditional organic methods, the latter will be of more use to a family since many other species of plant and animal can be collected from it. In West Bengal up to 124 ‘weed’ species can be collected from traditional rice fields that are of use to farmers. The sort of knowledge contained in these traditional forms of land use will be of great use to us in creating a sustainable future on this planet; it is the sort of knowledge the corporations are destroying to trap us all in their nightmare world of wage labour, state and market.

[rosinaperfumery]

In the heart of the palm grove, umbrellas are lined up on the edge of the turquoise water.

The morning sun, still soft and caressing, is divine. A few swimming laps in the pool and already the delicious fresh fruit cocktails are being prepared.

A day in paradise.

Fulgurance

Mango -Wild Chamomile Oil -Orange Blossom

Métamorphose

Ylang Ylang - Amber - Coconut

Quintessence

Iris butter – Siam Benzoin - Vanilla from Madagascar

#mangokiss#stephanehumbertlucas#rosinaperfumery

[bobbinacrossafricatake2]

Mr. Toad’s Wild Ride

May 26, 2024

Up and at ’em at 6:00 AM for 6:45 breakfast. Maison Gallieni is lovely but a bit odd in its setup. We can’t quite figure out the operation. The staff is attentive, but with limited English, they’re not particularly adaptable (first wine on one page of the wine list last night was pink, so they assumed all on the page were pink, even though mostly from South Africa of various varieties; Jill tried to send back her yogurt this morning so as not to waste it, and they didn’t understand.). Ah well, they were nice enough!!

Maharo was waiting for us a bit before 7:30 AM and off we went to see the Queen’s Palace, also called Rova. It burned down some years ago and has been rebuilt in the same style. We had a local guide take us through the museum, and he was a wonderful source of history and culture details. One of the most interesting things was that Madagascar was occupied by the English, then French, and our guide, for one, regrets that the French stayed. They were less respectful of the people and culture. There was an area that had artifacts from each of the regions of Madagascar. One region featured vanilla. As much as we think of Madagascar as being the home of vanilla, turns out that they got vanilla from Mexico. And even more crazy, they don’t have fauna that pollinates the plants naturally, so they have to do it manually as each plant opens individually. “Bourbon Vanilla” reflects the group of islands of which Madagasgar is one, not the Kentucky spirit! The palace was also on the highest point of Tana (Antananarivo) so we caught some fab views of the city.

Maharo drove us around the city, including the business district, which was a bit more modern and bustling than the areas on the hills. Only about 28% of the city’s population has running water, so we saw several places where folks were collecting water from a common pump into big yellow containers, and hauling then to people’s homes. Then came Mr. Toad’s wild ride to Andasibe. For our ~4 hour drive out of town, we took the National Road #2. The highway is more like a decrepit road with more potholes (more aptly called pot-craters!) than a person can count. There were loads of trucks in both directions on this road that seemed barely wide enough for one. Cars and trucks were often spewing black fumes. Maharo sped along (strap in!) swerving madly around pot-craters, barely missing trucks as they came toward us. There’s a secret language of toots both to warn oncoming cars or people to get out of the way and to say thank you when they do. Both between villages and in villages, people were walking on the road, sitting along side the road, zebus pulling carts loaded with plants or other goods, bikes and tuk-tuk’s on the road, and there was additional swerving to be done to avoid everyone. It was a wild, wild ride. The scenery was great. We zig-zagged up and down mountains, along streams, all the while seeing the squares of rice paddies and plots for others crops. Zebus were here and there in the fields. People were using nets to catch small fish in the rice paddies and many women were washing clothes in the streams, then spreading them out on rocks to dry while little kids splashed in the water. The buildings along the way range from simple to simply ramshackle with corrugated metal roofs, makeshift fences around yards, laundry hanging out, chickens running about. People burn coal for fuel and for cooking. Tuned into green energy, this country is not. Overall, we’re not in Washington, DC, any more!

After a quick pit-stop for fresh bananas, we stopped at Madagasgar Exotic, a private reptile reserve. (They also have a butterfly collection, but we were there in the wrong season; that said, we saw some huge yellow moths, including two that were mating!). Neither of us is a fan of slithery creatures, but it was fun checking out their wonderful colorful frogs and a big variety of chameleons and geckos. A local guide took us around from cage to cage, often holding the creatures or letting us, to get a better view. Wow! They seriously blend in with their backgrounds - little brown ones that look like wood, some that have tails that look like leaves, and some bigger ones that are wonderfully colored with cool texture! There were a few snakes (boa constrictors) to round out the slithery afternoon.

We both wondered what our lodge would be like, as we saw very few places (!) in which we thought we’d be comfortable (how’s that for a diplomatic description?). Thankfully, once in the national park, we went up, up, up and arrived at our lovely accommodation. We had (as seems to be the norm) some communication challenges with the local French and Malagay speakers, who told us there was only electricity from noon-2:00 PM. Turns out that’s when there is not electricity, so we’re happy ;-)

We had less than two hours to chill out and then it was off for a night-time rainforest walk at VOIMMA reserve, established by locals to get some of the tourism action. Fun! Mary was our guide on our lemur hunt. We each got a flashlight and Maharo switched out his headlamp with Jillebob so she had hands free for hiking sticks. Worked out beautifully. There was a big group arriving as we were gearing up. We went into the rainforest at about the same time, and when we saw a tiny lemur (smallest of the 12 species in this part of Madagascar) within the first five minutes, they all piled into the same space - a little obnoxiously. Ah, the glories of a private tour. Off we went to find “our own” lemur! We saw some tiny crickets; Jill spotted a giant snail; a few of the golden spiders we’d seen in town and we heard a multitude of nature sounds: frogs, crickets and who knows what else!! There was a pygmy kingfisher asleep on a branch. Such a cute shape, and so ready for a portrait! After spotting only one more elusive lemur that we only got a glimpse of when he scampered away on a branch, we finally saw a larger one. He was gray with a white stripe. He was pretty far up, but climbed down a bit at one point and then again further. So fun to see him climb down and then see his head swivel like an owl with his beedy red eyes showing as they spun by. All in all, a successful night walk!

Back at the hotel, dinner was already ordered, and arrived quickly: two different preparations of zebu. It was tasty and interesting flavors with watercress soup to start, but at least Seb can’t say that she’s going to learn Andasibe cooking.

[delphinidin4]

So this obviously isn't the point of this post, but the "vanilla" in coffee is fake vanilla. Only 1% of the vanilla in the world is real. The rest is all "vanilla essence," or fake vanilla, which is made artificially in a lab. [source]

Real vanilla is wildly expensive-- one of the most expensive spices in the world, as a matter of fact-- partly because it all has to be HAND-POLLINATED. I'm not kidding. The only natural pollinator of vanilla is an orchid bee native to the Americas, and even within the bee's range, "wild vanilla orchids have only a 1% chance of successful pollination." Therefore, in farmed vanilla, "Each flower must be hand-pollinated within 12 hours of opening." [source] ��Most of the world's vanilla is produced in Indonesia and Madagascar.

Depending on the brand and store, the real stuff --"pure vanilla extract"-- will typically cost $1 to $3 per ounce. [source] If you look on Amazon, dried vanilla beans look like they go for about $1 USD per bean.

Just a few hastily-gathered articles on labor conditions in vanilla farming:

Child Labor in the Vanilla Sector in Madagascar

"Vanilla is one of the most expensive spices on earth. Still, many of the people growing it make less than 1 euro a day and suffer extreme income insecurity." Trace Your Vanilla

New flavor of vanilla farming aims to stop deforestation in Madagascar

Making traceable, sustainable vanilla products a reality

I'm not an expert on this subject by ANY means--this is mostly hasty google-searching--so let me know if there are any inaccuracies/errors!

on my hands and knees. scrubbing sticky spilled beverage off of the floor. it was heavily flavored with (artificial) vanilla, had a strong scent. so sticky, so much sugar. a customer had dropped a beverage can. management had said “don’t worry, we can write it off, it’s not that expensive. go wipe it up.” outside, it was snowing, heavily. there with me on the floor, puddles of melted snow, grimey, brought indoors by customers’ boots. apron stained. while there, on the floor, repetitive scrubbing, i considered that an English sugar-plantation-owner in Barbados in the 1790s was likely to have been 5-times richer than their wealthiest land-owning (white) childhood friends still living back in Britain proper. i wondered how vanilla has come to be so inexpensive. (is it actually “inexpensive”? or do landscapes and people still die to grow and harvest it?) where did this vanilla come from? where was the coffee grown? all of this sugar just tossed aside. like nothing. 125, 200, 350 years ago, vast amounts of people were enslaved and died for this sugar. entire communities, whole cultures invaded, destroyed, to bring Empires sugar, the Georgian-era equivalent of this spilled “BANG Birthday Cake Bash (TRADEMARKED) Keto-Coffee Protrein-Enhanced Energy Drink” which i’m scrubbing off of the floor, on my knees, almost in an act of worship. “we can write it off.” in 1540, how many people were murdered in Central America by Spanish colonizers to acquire this amount of vanilla for shipment back to a court in Iberia? in 1610, how much reward would an Italian merchant vessel have earned for delivering this coffee from North Africa to Venice? in 1805, how much cash would a London tea-shop-owner have paid for this sugar? all so easily acquired, now? in 2020, how many people still work and die so that these ingredients can be shipped to the Europe and the US, offered at such “inexpensive” price? now all of these substances are just … a sticky puddle on the floor? a stain on the apron? after scrubbing the floor, i entered the walk-in cooler, the white noise of the fans a reprieve, to read the list of ingredients on the labels of the coffee/energy drinks. “guava.” “acai berry.” “Nesquik Double Chocolate ready-to-drink milk.” how did it get here? a loud ringing. motion detectors. customers are entering the store. too much stimulation. supposed to be “working.” don’t know how long i have stood in the cooler. deep breath. attempt to revert to normal workplace behavior and thoughts. had to go back to “helping customers.” cannot openly discuss botany and colonization and land-theft of Regency-era British Empire. i leave the cooler. same day, a co-worker: “hey, check out the new hand lotion, really helps with the bleach burns, smells awesome!” me: “oh?” she says: “coconut and vanilla!” again my thoughts are dragged away: “what harms have come to the islands of the South Pacific? how did this substance extracted from tropical plants find its way here, to this snowy landscape? why is the coconut-oil lotion so cheap? who paid the real cost to bring it here? this process was not passive. which institutions stole local plant knowledge and patented this variety of the plant? who was forced under duress to harvest the coconut?” violence.

[eaudeisabel]

-Top notes: Wild Strawberry, Nutmeg, and Vanilla Madagascar Orpur

-Middle notes: Turkish Rose, Jasmine, and Tuberose

-Base notes: Agarwood, Amber, and Patchouli Indonesian Leaf

*I think this was discontinued but someone has it in Mercari, if ya want to try I definitely recommend it. Similar to Smokey Rose!

[skiplo-wave]

The $3.95 sale ends today at B&BW. I got the entire set of Cherry Blossom. I can't believe they brought it back, but it seems to smell better than what I remember. I also got Confetti Daydream and Tahiti Island Dream. The Wild Madagascar Vanilla smelled kinda funky. I wasn't a fan of it.

👀

[joyfulllight]

Check out this listing I just added to my Poshmark closet: NEW VICTORIA’S SECRET FINE Fragrance Discovery gift Set.

[nwbeerguide]

Firestone Walker announces the return of Cinnamon Dolce Nitro Stout.

image courtesy Firestone Walker Brewing Press Release Paso Robles, CA: Firestone Walker today announced the return of Cinnamon Dolce Nitro Stout,  a seasonal beer infused with Saigon cinnamon sticks and premium Madagascar vanilla beans, made to warm your soul as the weather turns cold.   Originally released in the fall of 2021, Cinnamon Dolce Nitro Stout now returns to the Firestone Walker lineup for only the second time.  “Cinnamon Dolce was a bit of an instant classic for us, it rang all of the flavor bells for a fall-winter seasonal,” said Brewmaster Matt Brynildson. “It was just a matter of time before we brought it back.” The base Cinnamon Dolce stout is brewed with dark-roasted specialty malts that impart hints of caramel and chocolate. The beer is then infused with cinnamon and vanilla beans. Finally, the beer is nitrogenated for a creamy, velvety texture.  The result is a uniquely delicious stout with all of the festive spice and smoothness one could want from a fall-winter seasonal. Cinnamon Dolce Nitro Stout is now rolling out to all Firestone Walker markets in six pack (12-ounce can) and draft formats. The vanilla beans come from Cook Flavorings, a renowned third-generation purveyor of fine vanilla and spices, located in Firestone Walker’s hometown of Paso Robles. Third-generation vanilla purveyor Josephine Lochhead educated the brewing team on all things vanilla and steered them to cured Madagascar-grown beans that were perfect for incorporating into a seasonal stout.  “Vanilla is a flavor amplifier, and the key is to use it in balance to enhance everything else that is going on in the beer,” Brynildson said. “Adding a bit of cinnamon makes for a really nice combination that provides a balancing point with the chocolaty character of the stout. This is a beer that fits the season perfectly.” # # #  Founded by brothers-in-law Adam Firestone and David Walker in 1996, Firestone Walker Brewing Company is a California beer company with three innovative brewing facilities. Firestone Walker’s main brewery in Paso Robles produces a diverse portfolio ranging from iconic pale ales to vintage barrel-aged beers. The Barrelworks facility in Buellton makes eccentric wild ales, while the Propagator pilot brewhouse in Venice specializes in R&D beers and limited local offerings. Firestone Walker is also the brewery behind 805, one of the nation’s fastest-growing beers. Firestone Walker was recently named “Best American Brewery of the Decade” by Paste Magazine. from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/46927GX

[content-creation-3d-a-studio]

Greatest Body Spray for Women

Greatest Body Spray for Women Axe proves you don’t get the most out of your body spray is rosewater. Don’t need to make sure you apply. It’s an incredible selection to ensure. Apart from its delicious heat romantic scent it’s a fragrance that’s uber clear. Younger Residing is a mild and lovely scent that’s distinctive to you apply it accurately. Wild Madagascar vanilla which is a fabulous rich…

[conversationswiththemoon]

Sihaya & Co Summer Box!

Perhaps your quest started with a mysterious letter, or maybe a visit from a wizard. You will be called to travel the mysterious wilds, the frozen mountains, the wave-tossed seas. You will meet all manner of strange peoples-- elves living amongst the trees, dwarves deep in stone, and even a strange folk with horns! But it's dangerous to go alone! Gather your party and take this!

This box will be available for pre-order on May 2nd until the end of the month. It will ship on (approximately) June 21st. Featuring:

A set of edible hard candy RPG dice by Candy Counters! Your flavor will be decided by destiny

A full size perfume oil by Crow & Pebble. Sun Blade: A scent fit for a paladin. Bright lemon and orange and sparkling aldehydes shine from a core of may chang, paired with a hint of spice, and grounded by a base of holy incense. Take up this enchanted sword, honourable paladin, and fulfill your oath!

A 4 oz shower gel by Fable & Canon: Lattes at the Gilded Broom: Caramel lattes, sugar cookies, old books, and a crackling fireplace⁣.

A 4 oz lotion by Luvmilk. The Golden Market: Masala chai, cardamom, sandalwood, blood orange, almond, ginger, Madagascar vanilla, and smoke.

An 8 oz glittering candle by Sihaya & Company. The Ranger: Every party needs a ranger. Secretive, expert at tracking in the deep woods, and deadly with a bow, a ranger is often the only thing keeping a newly-minted hero alive. This is the scent of birch wood, worn leather, black pepper, and golden rum.

A tube of moisturizing lip color by Sihaya & Company. Witch of the Wilds: A reddened brown shot through with sparks of blue and aqua.

A roll of fantasy map washi tape and a coordinating Call to Adventure sticker by Storymakers Trading Co!

A 3 oz wax melt clamshell by Willow Waxcraft: Siren's Cove: Enjoy this refreshing island lagoon, but do not linger lest the siren’s song ensnares you. Sweet coconut water, green mandarin, neroli, orange blossom, sea moss, and salty waves.

Pre-orders will last until the end of May or until all 50 units are sold.

--> www.sihayaandcompany.com <--

[thetravellinggourmet]

Wild Strawberry, Madagascar Vanilla and Cherry Stracciatella Gelati with Biscotti in Prego😃#thetravellinggourmet #gourmetsansfrontieres #gelati #pregosg #fairmontsg #stracciatella #cherry #vanilla #strawberry https://www.instagram.com/p/Co9TqdNSfVk8XKtoMzzirvZR9s5gp4kSAJClao0/?igshid=NGJjMDIxMWI=

[baospodcast]

#7584 Counterpart x Barncat Artisan Ales Ninth Life (Banana Nutter) (Canada) Big Beer Wednesday and I’m getting into the second of three huge beers brewed in collab with the lords at Counterpart and Barncat. This is an 11.5% imperial stout conditioned on banana chips, toasted walnuts and Madagascar vanilla beans. It pours jet black with a nitro-like head development (it started as bubbles but quickly moved to cascading micro bubbles) and a nutty, chocolatey head, the body is thick and syrupy with vanilla and dark chocolate up front followed by a nutty sweetness, the banana is wild subtle (more like banana bread vibes) with some mild bitterness, it’s sticky and smooth, not overly boozy, wrapping in a chocolatey, cakey, icing sugar finish. Killer. (at Hamilton, Ontario) https://www.instagram.com/p/CnTfklWulRZ/?igshid=NGJjMDIxMWI=