The Goo Goo Cluster has been an iconic Nashville candy since 1912, when Howell Campbell Sr. of the now-defunct Standard Candy Company came up with the world's first combination candy bar after blending chocolate in a fashion similar to how fine whiskey is blended.
The classic flavor of caramel, marshmallow nougat, fresh-roasted peanuts and milk chocolate is but one of the options sold at the downtown Nashville store and dessert bar; there are also pecan and peanut butter versions. But the variety is even greater with the 2019 Summer Chef Series, which brings in a rotating lineup of Nashville's best pastry chefs to offer their spin on the sugary treat.
Among those creations are the Raspberry Earl Gray, Earl Gray tea milk chocolate ganache, vanilla bean nougat, Willa's Classic shortbread crumbles and Arrington raspberry wine jam covered in milk chocolate, from Kayla May of Josephine, Tennessee Waltz, chocolate caramel ganache and espresso pecan praline nougat covered in dark chocolate, from Rebekah Turshen of City House, and The Regal Cluster Goo Goo, peanut butter, roasted salted peanuts, chocolate-covered pretzels and Poirier's Cane Syrup caramel in milk chocolate, sprinkled with edible glitter and Cellar sea salt, from Lisa Marie White of Marsh House. Additional chefs include Mathew Rice of Pastaria, Megan Williams of Etch & etc. and Goo Goo's own Mike Colón.
The 2019 Summer Chef Series debuts a new creation every two weeks through the end of September; keep up with the offerings on Goo Goo's Facebook page.
The delights are availabe for purchase at the Goo Goo Shop and online; 10 percent of all sales benefit the Nashville Food Project. In addition, Goo Goo will showcase all of the chefs' unique flavors at the Music City Food & Wine Festival on Sept. 20-21.