WASHINGTON, D.C. & SAN FRANCISCO, CA — October 17, 2025 — The wait is over: Tingly Brittle is back for fall. After a summer pause to protect its delicate chocolate and toffee from the heat, the fan-favorite collaboration between 50Hertz Tingly Foods and NeoCocoa returns for the cooler season.
Handcrafted in small batches in San Francisco, Tingly Brittle layers 50Hertz’s green Sichuan pepper’s citrusy tingle into NeoCocoa’s buttery brown-sugar toffee, sprinkled with roasted cacao nibs and a touch of sea salt.
Each piece is then finished with a delicate coating of dark milk chocolate made from real cocoa butter and vanilla bean. The result is a crispy, buzzy brittle where sweet meets savory, East meets West, comfort meets curiosity, and every bite delivers that signature tingle.
Images: Each shard reveals the balance: crisp toffee, smooth chocolate, and the electric hum of real Sichuan pepper.
Watch How It’s Made — From melted toffee to the Sichuan spark, see how this seasonal brittle comes to life.
The Story Behind the Collaboration
The partnership began when Deborah Kwan, a pastry-chef-turned-PR consultant for 50Hertz, introduced co-founder Yao Zhao to Christine Doerr, founder of NeoCocoa.
Doerr — a fifteen-time Good Food Award winner and one of Dessert Professional’s Top 10 North American Chocolatiers — is renowned for her bold play on flavors and impeccable craftsmanship.
“As a chocolatier, I love pushing flavor boundaries,” said Christine Doerr, founder of NeoCocoa. “Working with 50Hertz allowed us to blend the rich comfort of dark milk chocolate and buttery brown-sugar toffee with the citrusy sparkle of Sichuan pepper. Add roasted cacao nibs and sea salt, and you get a texture and flavor experience that surprises with every bite.”
What started as an idea between a Sichuan pepper brand and an artisan chocolatier soon evolved into a flavor revelation — bringing Sichuan pepper from the savory kitchen into the world of sweets.
“We’ve always wanted to bring the tingling sensation of Sichuan pepper into the world of sweets,” said founder Yao Zhao. “Christine’s chocolate and toffee artistry made that dream possible. Tingly Brittle shows that this spice doesn’t just belong in savory foods — it belongs in chocolate, too.”
Image: Beginning of 2023, brainstorming and testing the tingly brittle in Belmont, CA.
Image: From their first batch to today’s restock — 50Hertz’s Yao Zhao and NeoCocoa’s Christine Doerr brought the tingle to chocolate with Tingly Brittle.
Tingly Brittle was created to show that this vibrant spice belongs in desserts, not just in hot pots or mala dishes. By pairing it with buttery toffee and dark milk chocolate, the brittle introduces Sichuan pepper to new audiences — from adventurous snackers to chocolate lovers — through something familiar yet delightfully surprising.
The result of their collaboration: a confection that captures the spirit of both brands — inventive, balanced, and full of character.
A Seasonal Sensation Returns
When Tingly Brittle debuted in 2023, it sold out within weeks online and in select specialty stores. Because brittle is sensitive to high temperatures, production pauses during summer — making its fall return something fans eagerly anticipate each year.
This year’s batch will again be limited, available from October through March only or while supplies last.
Image: No one likes melted ice cream — or melted brittle. That’s why Tingly Brittle returns only for the cool months, October through March.
Why Tingly Brittle is Unlike Anything Else
Born from a shared love of flavor exploration, Tingly Brittle shows what happens when Sichuan pepper and chocolate meet in perfect balance — a treat that melts in your mouth and tingles all at once.
Here’s why Tingly Brittle stand out:
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World’s first tingly brittle — among the first confections to bring Sichuan pepper’s natural buzz into the world of toffee and chocolate.
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East-meets-West flavor — Sichuan pepper’s citrusy tingle mingles with buttery toffee, roasted cacao nibs, and dark milk chocolate infused with real cocoa butter and vanilla bean.
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Small-batch craftsmanship — handmade by NeoCocoa’s award-winning team in San Francisco.
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Balanced indulgence — finished with brown sugar and sea salt for a sweet-savory edge.
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Seasonal exclusivity — available only during cooler months for perfect snap and shine.
Each bite starts with a buttery toffee crunch, melts into smooth dark milk chocolate, and ends with the bright, tingling hum of Sichuan pepper.
The Science of the Tingle
The brand 50Hertz takes its name from scientific research showing that the tingling sensation of Sichuan pepper vibrates at roughly 50 hertz — 50 tiny pulses per second on the lips and tongue. The effect comes from hydroxy-alpha-sanshool, a natural compound that creates a gentle electric buzz.
“After living and eating around the world, nothing else compares to that joyful spark,” said founder Yao Zhao. “Our goal has always been to share that feeling in new forms — and Tingly Brittle makes the science delicious.”
Where to Find It
Tingly Brittle retails for $15 per bag and is available now at:
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Online @ 50Hertzfoods.com
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San Francisco, CA @ Bi-Rite Market — 📍550 Divisadero St | 📍3639 18th St | 📍2140 Polk St
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Washington, DC @ Rice Market — 📍 1608 14th St NW, Lower Level, Washington, DC 20009
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New York, NY @ Pearl River Mart — 📍452 Broadway | 📍75 9th Ave
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Other select gourmet retailers nationwide
About 50Hertz Tingly Foods
50Hertz Tingly Foods is a Washington, D.C.–based company dedicated to introducing the world to the vibrant flavor and numbing buzz of Sichuan pepper. The brand takes its name from the scientific discovery that the tingling frequency of Sichuan pepper registers on your mouth at 50 hertz — a spark you can taste.
Founded by Yao Zhao, 50Hertz has grown from a single product into a line that includes tingly peanuts, premium pepper oils, spice blends, and limited-edition collaborations. By bringing Sichuan pepper into unexpected places — from savory dishes to artisan desserts — and building direct supply chains in Sichuan, 50Hertz is transforming a once-niche ingredient into a modern pantry essential. Learn more at 50hertzfoods.com.
About NeoCocoa
Founded by Christine Doerr in 2008, NeoCocoa is a San Francisco–based chocolatier celebrated for its handcrafted truffles, toffees, and brittles that balance texture, flavor, and creativity. A graduate of the California Culinary Academy and alumna of the legendary Cocolat, Doerr has received multiple Good Food Awards and SOFI honors.
NeoCocoa champions all-natural ingredients, small-batch methods, and community collaboration — partnering with organizations like La Cocina, Planting Justice, and AAPI Women Lead. Learn more at neococoa.com.
Media Contact:
50Hertz Tingly Foods Team
tingle@50hertzfoods.com
Media Kit:
https://50hertzfoods.com/pages/press
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