Use these chocolate coated crackle crystals (popping candy) to add an element of surprise to desserts. Carbonated sugar is coated in cocoa butter – this stops the sugar from popping until it’s eaten, but doesn’t provide any added flavour – ideal for decorating cakes, patisserie and ice cream.
The crackle crystals provide a popping sensation when eaten – try sprinkling over homemade chocolate bars, truffles, and tortes.
Ingredients: Sugar, Chocolate, (Milk, Sugar, Cocoa Butter, Full Cream Milk Powder, Cocoa Powder, Demineralized Whey Powder, Sunflower Lecithin, Natural Vanilla Flavouring), Glucose Syrup, Lactose, Cocoa Powder, Gum Arabic E414, Carbon Dioxide E290.
Allergy advice: For allergens, see ingredients listed in bold.
Storage: Store in a dry place away from heat sources and direct sunlight. Maximum 28ºC. Relative humidity should be low, preferably, dehumidified to a level of 25ºC and relative humidity should be 65%.
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