Popping candy - also called sparkling sugar or crackle crystals - contains carbonated sugar crystals which fizz when they come in contact with moisture. The popping candy is coated in a fine film of 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 called ‘space dust’ or 'pop rocks' (peta zeta in Spain), 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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