Chocolat Pétillant - Cuisine moléculaire

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. On contrary, 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. Once molten, 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.