In case cronuts didn't already have you convinced that boundary-pushing baker Dominique Ansel is one culinary genius, his latest creation comes in the form of a sweet winter treat: Blossoming Hot Chocolate.

Served at both his New York City bakeries as well as his Tokyo and London shops, the blooming beverage is presented with one singular marshmallow, which transforms into a gerbera daisy, revealing a bonus chocolate truffle inside.

How does it work, you ask? The heat from the hot chocolate causes the marshmallow to swell, pushing outwards and resulting in the floral form. While the science is relatively basic, the idea is impressive, retailing at $6.50 a pop. Now which flavor do we try first?