Lemon flavour popping candy in a small 100g pot. This is popping candy specifically designed for cooking with rather than the confectionary popping candy of the 1970s. It is encased in a layer of cocoa butter which protects it from moisture - so it keeps its pop until the cocoa butter melts 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.
Popping candy brings a molecular gastronomy signature to your cuisine.
How to use it?
The protective cocoa coating around each crystal protects it against moisture. However this coating will dissolve in contact with water, particularly warm water. So leave until the last moment before adding to a dish.
The coating is oil based so will not dissolve if mixed with oils - however if the oils are hot the coating will melt.
Coated in cocoa butter to protect it from moisture.
Store in a cool and dry place as it is very sensitive to humidity (it loses its gas and goes flat).
Can be mixed with fats without losing its pop.
Sprinkle on dishes at the last minute before serving.
Packed in security sealed airtight container.
Shelf Life: 12 months.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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