The wait is over! Our fan-favorite Tingly Brittle is back for the cool season (Oct–Mar) or while supplies last! 

Handcrafted in small batches in San Francisco with award-winning chocolatier Christine Doerr of NeoCocoa, each piece begins with buttery brown-sugar toffee, roasted cacao nibs, and a touch of sea salt. The toffee is infused with the bright, citrusy tingle of 50Hertz green Sichuan pepper. Each piece is then finished with smooth dark milk chocolate made with real cocoa butter and vanilla bean.

The result? A crispy, tingly brittle where sweet meets savory, East meets West, and comfort meets curiosity. Every bite melts, crunches, and tingles!

The Story Behind Our Collaboration

This one-of-a-kind treat began when 50Hertz co-founder Yao Zhao teamed up with NeoCocoa’s Christine Doerr, a fifteen-time Good Food Award winner and one of Dessert Professional’s Top 10 Chocolatiers in North America.

Together, we asked: What if Sichuan pepper belonged in chocolate, too?

Months of recipe testing led to this perfect balance of buttery toffee, smooth chocolate, and a gentle electric hum — the world’s first tingly brittle.

Note that this brittle is NOT HOT, it's TINGLY!

Packaged in our air-tight, stand-up pouch.

Net weight 3oz (85 g).

Ingredients: Dark milk chocolate (cacao beans, cocoa butter, cane sugar, milk, sunflower lecithin, vanilla beans), brown sugar, butter, cacao nib, green Sichuan pepper, sea salt. 

Contains dairy.

Store in a cool, dry place.