If you haven’t heard, there are MANY special treats coming to Disney World to celebrate the 50th anniversary.
Yes, the fiftieth Disney World party kicks off this Friday and is achieved lots of special treats. Today we attended a media event where we got a FIRST LOOK at the celebratory delights coming to EPCOT. Take a look!
There are a lot of very beautiful and very good, BLUE delicacies that come to EPCOT and we are so pumped to take a look at them. We will soon offer you full reviews of the 50 delicacies, but for now we will check them out.
The first gift that was shown was a Lemon chiffon cake with blueberry mousse anant a Sun stations.
This delicacy is simple and beautiful and probably calls the names of lemon lovers everywhere.
Then take a look at the file Bundt mini chocolate cake, also reaching Sun stations. This delight is one mini chocolate Bundt cake with chocolate ganache, sprinkles and powder coating with EARidescent shine and 50-year-old chocolate garnish.
He Brew-Wing at the EPCOT Experience offers us a fashion delight with EARidescent Crescent Donut – a donut croissant with blue icing and sprinkles.
How can you go wrong with a croissant donut ?!
It must be the most striking delight of the whole table Chocolate pyramid which will be available at Restaurant San Angel Inn i The Hacienda de San Angel.
These stunning desserts are a festively decorated chocolate pyramid filled with Mexican chocolate mousse and toffee served on top of a traditional Tres Leches cake and accompanied by ice cream. OH MY GOODNESS. We’re drooling just thinking about it!
More than a The Cellier Steakhouse, you will find the Chocolate mousse made with dark chocolate mousse, pieces of caramel cookie, milk chocolate shell and chocolate chip cookie.
This is DEFINITELY for the chocolate lovers out there.
And we have another eye-catching delight Teppan Edo Yuzu mousse cake, made with kinako crumb garnished with gold flakes, matcha cream, chocolate rocks and sparkling yuzu sauce.
It looks like the Japan Pavilion and the Earth Spaceship are in the shape of candy.
In the Italian pavilion, guests will head to Restaurant All Italy i Via Napoli for Vanilla and blueberry panna cotta.
Desserts are accompanied by white chocolate and gold dust.
Also in the Italy Pavilion, guests can visit the Donkey cart i Tuscan ice cream parlor for Blue and white 7-layer cake topped with chocolate ganache and gold dust. There is a lot of gold dust in these delicacies!
Are you still excited about the 50s? Well, we have more! Coral Reef Restaurant will have a Key Lime Tart with toasted meringue, EARidescent gloss, sprinkle and chocolate ganache.
Sounds like a refreshing treat to have on a hot day.
And finally, we took a look at the Boba Blue Magic anant a New Dragons.
These desserts are made with Homemade Butterfly Pea Flower Ice Cream and Blue Lychee Jelly Covered with Creamy Milk Cork, Blueberry Stuffing, Crispy Toffees and a Fortune Cookie.
Wow! Some of these delights are awesome. Watch DFB for the next few days as we try SO MANY 50. TREATMENTS.
Want to learn about ALL the delights that come to Disney World during the 50s? Click here!
Which of these delicacies are you most excited to try? Tell us in the comments!
Disclosure: In almost all circumstances, Disney Food Blog writers and photographers pay the full price for their own travel, hotel, food, drink, and event tickets. We do this because it is important for us, as journalists, to make sure not only that we give you unbiased opinions, but also that you can trust us because we do it as we pay our own way. On rare occasions, when a company invites us to attend a preview as a means of communication and when we decide to accept this invitation, we will always make your readers aware of this situation. Today, Disney World has invited us to attend its preview of the 50th anniversary celebrations at EPCOT. Please note that when we attend events as a media, we are not obligated to review this event / meal on any of our channels and 2) We must not favorably review this event / meal. You can always count on DFB to offer you a 100% unbiased and honest review of any event we attend, food or drink we drink. You can see more in our Disclosure Policy. Thanks for reading. – AJ