Coated popping candy contains carbonated sugar crystals which fizz when they come in contact with moisture. The cocoa butter helps protect the crystals from moisture, so the coated popping candy can be sprinkled directly onto butter icing, or included in chilled cake bases. When a bite is taken, you'll feel the popping sensation on your tongue and hear the distinctive crackle. Once a playground sweet (‘space dust’), they are now creeping into Michelin-starred kitchens.
Try Heston Blumenthal’s exploding chocolate gateau, or use to sprinkle over meringues, chocolate truffles and cover cake pops.
Ingredients: Sugar, glucose, cocoa butter, carbon dioxide (4%), lactose. Contains milk.
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