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The effervescent sugar
is a mixture of sugars
in which a small amount of CO2 has been trapped.
If some of this sugar is added to water
the sugar solubilises and sets the gas free.
If the sugar is added to edible oil,
it does not solubilise
and the gas remains trapped.
From this observation,
popping chocolate can be made.
To prepare this popping chocolate,
melt some chocolate using a water bath.
let it cool down for c. 5 minutes.
Add the effervescent sugar into the chocolate
stirring it to coat all the sugar.
If your chocolate is too hot
when you add the sugar to it,
the sugar will melt and set its gas free.
Your chocolate will no longer pop.
Lay the mixture on baking paper
or pour it on silicon moulds.
Let the preparation cool down to harden the chocolate.
When eating it,
the chocolate melts in your mouth,
letting the sugar solubilise into the saliva,
what will in turn set the CO2 free,
giving this sparkling effect.