
We all need a little bit of sustenance to get ourselves through a Disney day. Whether you are putting in the hard yards in the Disneyland and Walt Disney World theme parks or simply using the surrounding area as relaxing grounds of exploration during your vacation, it’s never a good idea to say no to a Disney snack. With a new month comes new flavors for one staple snack location in Downtown Disney in Anaheim and Disney Springs in Orlando. See what chocolate-inspired flavors are set to tempt you this February at Salt & Straw:
Chocolate Almond Gold Bar
This seasonal sensation was inspired by a serendipitous creation from one of the country’s most renowned chocolatiers, Fran Bigelow. In her Seattle shop, she’d often share the trimmings from her Parisian-inspired Almond Gold bars with the ice cream parlor next door, who would add it to their vanilla base. In our homage, we combine Fran’s famous confection with silky salted vanilla ice cream, ribbons of burnt caramel and flakes of dark chocolate stracciatella. Très magnifique!
Made with Fran’s Chocolates
Cake Batter Chocolate Fudge
This is our love letter to the avant-garde, crafted in partnership with visionary chocolatier Jonathan Grahm of Compartés. Every Compartés bar is a thrill to unwrap, bursting with ingredients that transform chocolate into a canvas of vibrant color and flavor. Channeling their sense of whimsy, we churn a decadent cake batter ice cream speckled with celebratory rainbow sprinkles—a nod to Compartés’ innate playfulness. Swirls of brown butter fudge infused with chocolate frost the ‘cake,’ delivering a bite as joyful as breaking into one of their signature bars.
Made with Compartés Chocolates
Milk Chocolate Fudge with Candied Macadamia Nut
Artful layers of flavor and texture nestle within the delicate chocolate shells of Stick With Me’s bite-sized bonbons—which we deconstructed and unleashed into ice cream. Inspired by their exquisite Macadamia Nut Bonbon, we infuse ice cream with puffed rice, mimicking the confection’s crispy rice bottom. Candied macadamia nuts, gilded with toasted white chocolate and coconut, create blissful clusters that dance through streaks of milk chocolate fudge. It’s a masterful three Michelin-star delight reimagined as an unforgettable scoop.
Made with Stick With Me Sweets
Hazelnut Chocolate Cookies and Cream (v)
Forget everything you know about cookies and cream. In this dreamy collaboration with Cloudforest, we’ve reimagined the nostalgic pairing and given it an Oregonian twist. Intense chocolate barley milk blends beautifully with hazelnut butter, gently echoing the rich hazelnut chocolate fudge rippling throughout. Cloudforest grinds single-origin Ecuadorian chocolate with Oregon’s renowned hazelnuts to create its signature ‘magic sauce,’ which whips into the irresistible filling of our stuffed housemade Oreo cookies. The result? An elevated riff on the childhood classic, equal parts comforting and imaginative.
Made with Cloudforest
Cocoa Nibs and Frangipane
The bean-to-bar story in a single scoop featuring 70% Ecuadorian chocolate from San Francisco’s premier chocolate maker, Dandelion Chocolate. Renowned for their dedication to the meticulous craft of chocolate roasting, Dandelion coaxes just two ingredients—cocoa and organic cane sugar—into distinctive single-origin bars. Starting with their exquisite chocolate, we create a light milk chocolate ice cream, then fold in candied cocoa nibs. Nuggets of toasted almond frangipane bring balance, their nutty sweetness perfectly complementing the chocolate’s bold, bittersweet profile.
Made with Dandelion Chocolate
Which new flavor will you be trying?