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Chocolate and Candy Pops

Chocolate and Candy Pops 4.000

Mette Randem for The Washington Post

Sep 10, 2008

Candy pops were once solidly in the domain of children, but now they can be experienced as part of a fine-dining experience in restaurants that employ "scientific cooking."

This dessert was inspired by a pre-dessert served at Les Ambassadeurs in Paris. It can be made using all kinds of chocolate, but Gastronomer columnist Andreas Viestad prefers dark (65 percent cocoa).

The recipe calls for more chocolate than you might use, as a certain volume is needed for dipping the biscuits.


Servings: 4
Ingredients
  • 6 to 8 ounces dark chocolate, preferably 65 percent cocoa, coarsely chopped
  • 1/4 cup heavy cream or milk (plus more to taste, optional)
  • 3 to 5 packets of popping candy, such as Pop Rocks (.3 ounces each)
  • 12 to 16 round biscuits or cookies, such as digestives or vanilla wafers, for dipping

Directions

Combine the chocolate and the cream or milk in a small saucepan over medium heat, stirring frequently until the chocolate has melted and the milk is well incorporated. Pour the mixture into a small bowl; cool for a few minutes until the mixture is lukewarm and has thickened slightly.

To serve, place the popping candy in a separate small bowl. Dip the biscuits into the chocolate mixture and then into the popping candy. (The candy will begin to crackle upon direct contact with the mixture; beware of the occasional projectile.) Eat at once.


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Recipe Source

From Gastronomer columnist Andreas Viestad.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (using cream; based on 3 biscuits each and half of the chocolate): 234


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 3g 15%

Cholesterol: 11mg 4%

Sodium: 41mg 2%

Total Carbohydrates: 31g 10%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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