Popping Candy

Popping candy is crystallised sugar with pressurised carbon dioxide trapped inside. When the sugar dissolves on the tongue the bubbles escape, giving that familiar fizz, crackle and pop. It is a fun addition to chocolate bars, especially alongside other inclusions such as dried fruit, marshmallows and biscuit.

Should I Use Coated or Uncoated Popping Candy?

Cocoa Butter Coated Popping Candy is the one for recipes with less than 3% moisture. Vegan Popping Candy is uncoated, so it is best in fat-based products such as chocolate, or sprinkled on desserts just before serving.

Where Else Can I Use It?

Bakers and patisserie chefs use it to dress cakes, pastries and desserts, and a pinch on a hot chocolate makes a playful finish. For a chewy or salty partner, try it with the toffee, caramel, nougat and fudge inclusions.