Popping candy fizzes in the mouth and is a really popular inclusion in chocolates and bars. Use uncoated popping candy in fat-based products such as chocolate only, so it doesn't absorb moisture and lose its crackle! Use fat-coated popping candy in all other products, but we advise that you keep the moisture content below 3% so the coating does not dissolve. Chocolate-coated popping candy can be used as décor on cupcakes, brownies, gelato and almost anything else you can think of!
Usage; Ice Cream/desserts (Max 3% moisture)