.

Cafe-Konditorei Fürst created a treat made of marzipan, pistachios, nougat and dark chocolate and was renowned for its perfectly round shape. Each individual bonbon is put on a small wooden stick to be dipped into the chocolate.

Paul Furst opened a confectionery shop at Brodgasse 13 on Salzburg’s Alter Markt marketplace square in 1884. This shop quickly became popular with Salzburg’s fashionable crowd and the crowd loved these Salzburger Mozartkugel. You can find them all over old city in Salzburg, Austria.

Grab your spoons and mark your calendars for Scooper Bowl – all-you-can-eat Ice Cream Festival.

Celebrating its 36th year in 2018, the Scooper Bowl is now a three-day event that dishes out 20 tons of the summer’s finest ice cream to more than 40,000 ice cream lovers from across the nation. Enjoy a lot of great entertainment and fun activities at this country’s largest all-you-can-eat ice cream festival.

What is most impressive about the ice cream festival is that all ice cream companies donate all the ice cream, labor, scoopers, and products needed to make the event happen each year. Though they are competitors for 51 weeks of the year, during the first week of June they come together to create an event that is now known as the “unofficial start of summer” in New England.

Made possible by the generous contributions of the industry’s largest ice cream companies, the Scooper Bowl has raised more than $6.3 million in the past 35 years for cancer research and patient care at the world-renowned Dana-Farber Cancer Institute.
Get Your Tickets 

*Pricing will increase at the door – Kids under 3 are free

Whether you’re a visitor to the area or professional ice-cream-eater, you play a huge part their our mission to conquer cancer.

Ice Cream Flavors

Baskin-Robbins Boston Cream Pie Cannoli Be With You OREO® ‘n Caramel Triple Grape Ice Beckon Ice Cream (formerly Minus the Moo) – Thursday only, lactose-free Vanilla Chocolate Espresso Sea Salt Chocolate Chip Mint Chip Chocolate Candy Crunch Strawberries & Sweet Cream Black Raspberry Confetti Ben & Jerry’s Gimme Smore™ Caramel Almond Brittle non-dairy AmeriCone Dream® Chocolate Shake It™ Breyers Nautral Vanilla Oreo® Cookies & Cream Mint Chip Edy’s Birthday Cake Dulce Rainbow Sherbet Friendly’s Triple Caramel Peanut Heaven Hunka Chunka PB Fudge® Rockin’ Poppin’™ Cotton Candy Cookies ‘N Cream Black Raspberry Haagen-Dazs Chocolate Salted Fudge Truffle Non-Dairy Hood Hood® New England Creamery Limited Edition Chocolate Churro Hood® New England Creamery Limited Edition Purple Panda Hood® Coffee Cookies ‘n Cream Hood® Chocolate Chip Cookie Dough Lactaid – lactose-free Lactaid® Cookies ‘n Cream Lactaid® Mint Chocolate Chip Lactaid® Mocha Almond Chip Lactaid® Salted Caramel Rosev Dairy Foods Coconut Rum Raisin Purple Cow Twisted Sea Turtle Vice Cream Afternoon Delight Bourbon Mash L’Orange A Trois Minted Higher Grounds Yasso Stick Bars: Pistachio Brittle Fudge Brownie Coconut Caramel Chocolate Chip Chocolate Peanut Butter Chip Scoops: Party Animal  Mint Championchip Rolling in the Dough Caramel Pretzelmania Coffee Brownie Break Location: City Hall Plaza, 1 City Hall Square, Boston, MA 02201 Date: June 5 – 7, 2018 Time: Noon – 8pm scooperbowl.org For Regional Accommodations, Restaurants & Attractions: bostonusa.com

Laurent Gerbaud, Belgian chocolatier, was so good that he was sent to Shanghai for the World Expo to show off the sweet talents of his country. However, when he got there he soured on chocolates. Gerbaud discovered that the Chinese were not  used to so much sugar so making use of his creative skills he revised his recipes and started to work on tart and bitter tastes.

He searches purveyors for ingredients such as South African Barrrydale apricots, Persian cranberries, Turkish figs, pepper, spicy ginger  and orange peel, and mixes them with his dark dark 70 % chocolate recipe using  chocolate from Madagascar and Ecuador. The Turkish figs are crunchy, chewy and just slightly sweet. One with Greek pistachios blends salt, sweet (milk chocolate) and nut crunch. There’s a salute to Belgians love for specoloos (gingerbread) by rolling a truffle in the crumbs.

Gerbaud is really a chocolate pusher because once you get addicted to his intense flavor combos, it is very hard to go back to sweetened chocolate.

www.chocolatsgerbaud.be