A festive cocoa-bomb pop-up is happening in Mississauga
Mississauga might remain in lockdown for the foreseeable future (or at least until Jan. 23), but you can still grab food to go and it’s not too late to check out a festive pop-up shop in the city’s best-known village.
John Placko, the Australian-born chef who started the Modern Culinary Academy and Powder for Texture, recently announced that he’s collaborating with Murphy’s Ice Cream Parlour—a Streetsville staple—to sell some festive Cocoa Bombs.
“We are very excited to be doing a nine-day pop-up,” Placko said in an email to insauga.com, adding that dessert bombs are “by far the hottest chocolate trend in North America.”
Placko is no stranger to creative concoctions. According to the Modern Culinary Academy’s website, the chef focuses on what’s known as molecular cuisine. The website says that since 2006, he has been invited to present, demonstrate and teach this modern cuisine to numerous culinary groups at Humber College, Liaison College, George Brown College, Nella Cucina, The Cook Book Store and more.
Placko, who also makes edible helium balloons, developed the menu at Bar 120: Cuisine Transformed at Pearson International Airport.
On Dec. 21, Placko took to social media to announce that he will be opening the Murphy’s pop-up early for the next two days in anticipation of the upcoming lockdown, so shoppers can grab a sweet treat from 11 am until 7 pm.
The pop-up will close on Dec. 24.
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