Lucky for us, the pastry chef at Chicago's Band of Bohemia really loves foie gras.
The brainchild of George Kovach, the "Foie-Sicle" exalts the luxurious, already delicious bird-liver mousse; the mousse is dipped in dark chocolate and garnished in banana, almond, pink peppercorn and Kefir lime.
Kovach developed the Michelin-starred brewpub's treat for the James Beard Award gala that took place in Chicago in May 2017.
The three-day process to create these little miracles—curing the foie gras, roasting the bananas, then folding them into the foie gras before placing it all into molds—yields only 40 "Foie-Sicles" at a time. You'll only find it on the dinner menu, available in limited quantities.