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.
- 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
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.
From Gastronomer columnist Andreas Viestad.
Tested by Bonnie S. Benwick.
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