"Maxime Bilet's Chocolate with Empowering Explosion"
Reimagining Maxime Bilet's Popping Chocolate Delight
Get ready to impress folks with a whimsical dessert sensation! Maxime Bilet, author of modernist cookbooks like Modernist Cuisine and Modernist Cuisine at Home, has shared a thrilling twist on regular chocolate: an "exploding" variant using Pop Rocks candy! Simply melt your preferred chocolate with some butter, mix in crushed puffed-rice cereal and Pop Rocks, chill, and voila! Your guests will be in for a fun surprise.
Where to source ingredients:Stock up on bulk quantities of unflavored Pop Rocks-style candy online or at select specialty stores.
Witness the magic in action:Be sure to catch Maxime demonstrating this creative recipe in an episode of our CHOW Tips video series.
- Portions: 12 servings
- Ease of preparation: A breeze
- Total time: 1 hr 10 mins
Ingredients (condensed to four essentials):
- 10 ounces chocolate, chopped
- 2 tablespoons butter (1/4 stick)
- 1 cup Pop Rocks-style candy (unflavored, or your preferred option)
- 1/2 cup puffed rice cereal, crushed
Directions
- Prepare a baking sheet with a silicone baking mat or waxed paper. Set this aside.
- In a microwave-safe dish, combine the chocolate and butter. Heat in the microwave, stirring every 30 seconds, until smooth and melted.
- Combine the Pop Rocks and cereal with the chocolate mixture, ensuring an even blend. Spread the mixture across the prepared baking sheet. Allow it to sit at room temperature for approximately 1 to 2 hours before it hardens. Break it up, and your sense-tacular treat is ready to serve!
Further Enrichment
This "exploding" chocolate is a delightful convergence of avant-garde dining and playful candies. Here's a step-by-step guide to create this innovative dessert:
Ingredients:
- Dark Chocolate Chips (minimum 70% cocoa)
- Pop Rocks Candy
- Cocoa Butter (for coating and making shells, if you wish)
- Confectioner’s Sugar
- Liqueur or flavors (optional)
- Candy Molds (optional)
Instructions:
- Prepare the Chocolate Shells (if using molds):
- Melt a small portion of cocoa butter and pour it into the molds. Allow this layer to set before proceeding.
- Create the Chocolate Filling:
- Carefully melt the dark chocolate chips, either in a double boiler or microwave-safe dish in 30-second intervals, stirring between each heat-up until smooth.
- Allow the melted chocolate to cool slightly to prevent the Pop Rocks from popping too early.
- Mix in the Pop Rocks Candy:
- Once the chocolate has cooled slightly but remains in a liquid state, gently incorporate a small amount of Pop Rocks.
- Fill the Shells (if using):
- Pour the chocolate-Pop Rocks mixture into the prepared shells, tapping gently to remove any air bubbles.
- Set the Chocolate:
- Let the chocolate set completely at room temperature or in the refrigerator.
- Add Finishing Touches:
- Once set, remove the chocolates from the molds (if used). Dust with confectioner’s sugar or add a flavored liqueur drizzle if desired.
- Indulge in the Exploding Chocolate:
- Serve right away, as the Pop Rocks will yield a delightful popping sensation upon biting.
Pro-tips:
- Monitor the chocolate temperature, so it doesn't get too hot, which might cause the Pop Rocks to pop prematurely.
- If you're not using molds, pour the chocolate mixture onto parchment paper, set it, and break it into pieces once hardened.
- Experiment with different flavors and liqueurs to craft unique variations.
This dessert blends delectable taste and a captivating sensory experience, making it perfect for experimental food enthusiasts.
In this revamped Popping Chocolate Delight recipe, unflavored Pop Rocks-style candy can be sourced online or at specialty stores, following Maxime Bilet's modernist approach. For an even more inventive twist, try creating chocolate shells filled with the Pop Rocks mixture by employing cocoa butter, molds, and confectioner's sugar as indicated in the further enrichment section of the original recipe. Give credite to Maxime Bilet, the mastermind behind this exploding chocolate delight, as seen in the CHOW Tips video series.
