Yo-Chi, Australia’s fastest growing and most popular frozen yogurt brand, has announced a line-up of collaborations with some of the nation’s hottest dessert chefs – and the results are mouth-watering.
Launching in August with revered and awarded Melbourne pastry chef Pierrick Boyer of Reverie Cafe & Desserts in Prahran & Doncaster, the monthly roll out of sweet collaborations is set to level up frozen yogurt around the country by introducing a bespoke and limited-time topping created by each guest chef. And what’s better than your favourite dessert? Your favourite dessert adorning a delicious bowl of (almost) guilt free frozen yogurt!
Pierrick rose to the challenge of working with Yo-Chi for the brand’s first collaboration, creating a salted caramel mud cake that is beyond decadent. Dense and delicious caramel flavoured mud cake is layered with lashings of caramel, encased in firm chocolate and that pairs perfectly with Yo-Chi’s original, vanilla or salted butterscotch flavoured frozen yogurts. Drizzled with caramel, Pierrick’s salted caramel mud cake topping sets the bar for future collaborations at very high, and very, very delicious.
Paris born and Melbourne raised, Pierrick is well known for his amazing cakes and pastries. With a passion for patisserie from a young age, Pierrick’s skills have earned him the title of Gault and Millau Pastry Chef of the Year – the equivalent of a 3-star Michelin rating in the world of desserts, as well as having his peanut chocolate-raspberry gateaux named the Best Gateau in Melbourne, and one of the best chocolate cakes in Victoria.
Already known for their amazing array of frozen yogurt flavours and buffet of pick-and-mix toppings, Yo-Chi is upping the boujee and flavour factors with their limited-edition chef collaborations, designed to celebrate local dessert talent – and of course the delights of frozen yogurt.
Pierrick Boyer’s salted caramel mud cake topping will be available in all Yo-Chi stores during the month of August.
Future collaborations include Darren Purchese, Tokyo Lamington, Anna Polyviou, and Kirsten Tibballs.
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