Chocolate and Candy Pops
This dessert was inspired by a pre dessert served at Les Ambassadors in Paris. It is best made using 65 percent dark chocolate.
6 to 8 ounces dark chocolate preferably 65 percent cocoa coursely chopped.
1 quarter cup heavy cream
3/5 packets of Pop Rocks, 3 ounces each
12 to 16 round biscuits or cookies (digestive or vanilla wafers) for dipping
Combine the chocolate and cream in a small saucepan over a medium heat stirring frequently until the chocolate has melted and the cream has blended with the chocolate. 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 mix and then into the Popping Candy (the candy will begin to crackle upon direct contact with the mixture). Eat at once.
Chocolate Pudding with hidden Pop Rocks
A simple idea from an innovative restaurant in San Franscisco where the chef buries the Pop Rocks in a dark chocolate pudding with cookie crumbs and chocolate covered Pop Rocks, created by Chef Roman Petry. A tower of sugar cookies coated in chocolate hazelnut nougat topped with mashed raspberries, nuts, coconut, vanilla cream and lime. Sprinkle Pop Rocks on the top, add meringue and fire it up with a blowtorch and crown it with more Pop Rocks.
South African born Macgregro has lived in the south of England for most of his life. After graduating from University with a degree in Business Information Systems Management, he decided to start Strawberrysoup; a Webs site design company based in West Sussex and Dorset. www.strawberrysoup.co.uk