Cadbury Dairy Milk Marvellous Creations Jelly Popping Candy Shells 180g

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Melt ¾ of the chocolate either over a double boiler or in the microwave on half power in 30 second bursts until approx. ¾ melted with small lumps remaining. Stir continuously with a rubber spatula until completely melted. If you use the double boiler method, ensure that the water in the pan does not touch the bottom of the bowl, and ensure that no water gets into your chocolate – it will seize if it does resulting in unusable chocolate. 🙁 Ain’t no-one got time for that! Add the popping candy, candy beans and jellies to the chocolate and mix in gently until completely coated in the chocolate. If air bubbles appear, tap the bowl onto a sturdy surface allowing them to raise to the top and gently swirl your spatula in a figure of 8 motion to pop them. But more on that process in a later post this week. I’m such a tease aren’t I? 😉 This post is primary focussing on a great recipe I’ll be sharing to create your own custom chocolate (candy) bars.

Disclosure: I am a member of the Collective Bias® Social Fabric® Community. This Cadbury’s Dairy Milk cooking project shop has been compensated as part of a social shopper insights study for Collective Bias and their client. #cbias #shopA similar product, Cosmic Candy, previously called Space Dust, was in powdered form and was also manufactured by General Foods. [3] [4] I bought a bar as soon as they hit the shops and it was love at first sight bite. The first thing that hits you is that tingly tongue sensation from the popping candy, discovering the candy shells and the jelly pieces was so much fun too. With your spatula you need to stir, stir and stir some more until the chunks have melted. Once they’re completely melted start adding the chunks you set aside earlier one-by-one and stir until each one has melted, then add another until the last few remaining won’t melt any further.

With the remaining ¼ chopped chocolate, place one chunk at a time into the melted chocolate and continue stirring until melted. Repeat this process until the chocolate chunks added get to a point where they won’t melt any further. Remove the chunk [and eat it]. a b Berry, Steve; Norman, Phil (2014). A History of Sweets in 50 Wrappers. London: The Friday Project. pp.86–87. ISBN 9780007575480.

P.S. Don’t try to remove from the mould it at room temperature. I did this on my first attempt. Let’s just say it snaps where it’s supposed to snap anyway.