Kitkat Flavoured Donuts Launched Today By Mad Over Donuts
January 10, 2019
Shruti Anand (1646 articles)
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Kitkat Flavoured Donuts Launched Today By Mad Over Donuts

In a limited edition range, Mad Over Donuts has introduced Ebony Ivory Donut, Krunch Kraze and Swirl it Up. These are donuts made using the popular KitKat chocolate. Along with this, the company has also introduced a KitKat flavoured waffle and a milkshake. According to a report by the F&B News, this is all a part of the KitKat festival which is being held from 10th of January and will go on till 12th of March.

KitKat Donuts, Waffle & Milkshake

The KitKat flavoured waffle and milkshake by Mad Over Donuts are called Crunchy Munch Waffle and the Shake O’Break. These will be available at all stores in the cities of Mumbai, Pune, Delhi and Bengaluru. The price range for the donuts start at Rs.94. The Ebony Ivory donut is filled with KitKat chocolate bites, dark chocolate and then dipped in milk chocolate and topped with white chocolate flakes, dark chocolate ganache and a KitKat stick reports F&B News. Krunchy Kraze is dipped in dark chocolate instead of white and same is the case with Swirl It Up but the latter is topped with a milk chocolate ganache.
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“We are absolutely thrilled with our association with KitKat for this limited-edition party for gourmands,” said Tarak Bhattacharya, chief operating officer, Mad Over Donuts in a statement to the media. “The coming together of two immensely loved brands, KitKat and Mad Over Donuts, spells a never-before experience for our patrons. Our expert chefs have spent long weeks mastering these recipes,” he added.

He also said that. “They (donuts) have all been designed to accentuate the flavours of the KitKat to blend seamlessly into the avatars of the donut, waffle and milkshake. Dark and milk chocolate and chocolate ganache are balanced with precision to achieve the perfect blend of part-sweet, part-crunchy and 100 per cent delicious. We are sure that there is a KitKat flavour for everyone and truly hope gourmands make the most of this treat.”

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Shruti Anand

Shruti Anand

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