What is popping candy
Popping Candy, also called "Pop Rocks", "Space Dust", "Cosmic Candy", "Peta Zeta", or "Sucre Pétillant", really pops in your mouth.
Popping candy is made of carbonated gas (the same gas as in soda and sparkling waters) imprisoned in candy before cooling so that the bubbles are still there inside.
Like candy and caramel, it melts when it comes in contact with water or your saliva (but not with oil or fat). The bubbles are freed from the candy and burst on your tongue and in your mouth so loud that you’ll find it difficult to hide from your neighbours you’re secretly eating some !
What can I do with popping candy ?
Use popping candy to add some fun and a sweet touch to many dishes : sparkling strawberries, popping chocolate mousse...
Popping candy will enhance your favourite sweet and savoury recipes.
The older generation will indulge in regressive sweet memories and enjoy sharing a marvellous rediscovery (lollipops dipped in space dust).
Popping candy brings a molecular gastronomy signature to your cuisine.
Popping candy highlights
- Simple and effective
- Excitement to share as a family
How to use it?
You can sprinkle popping candy (both onto a sweet or a savoury dish) just before serving added to a low water contents product such as chocolate (it will keep its sparkle longer).
Things to know
- Popping candy is very sensitive to humidity (it loses its gas and goes flat).
- Our 20g sachet is ideally suited for use in home recipes (for 2 to 6 servings)
| Ingredient description | Ingredients : sugar, glucose syrup, lactose, carbon dioxide cocoa fat. |
|---|---|
| Durée de conservation | 6 month |
| Condition de conservation | Store in a dry and cool place (< 20°C) in its original packaging. |
| Kosher Certified | No |
Recipes with Popping candy : plain - 20g
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Trichocolate Sparkling Flan |
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Volcanic chocolate mousse |
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Sweet Dynamite |
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Molecular Birds'nests |
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Crunchy crackling chocolate coated candy floss mousse |
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Popping Chocolate Drumsticks |
