Allright. You know these chocolatebars and icecones which go poppin’ in your mouth?
Well it’s obviously some trick with gas, but HOW do they do it? Let’s find out. The big hunt begins :o)
Chocolate covered nitrogen led me to a website full of wonderfully weird culinary ideas. But not to the poppin’ chocolate.
Uh! Lots of Intestinal Gas related websites in my way! Chocolate causes belching ?!?!?
Aaalright, here we go:
US4287216: Chocolate confection containing carbonated hard candy crystals dispersed therein Dry, dry as hell, but we’re on the right path!
And the secret is uncovered! US3985910: Method of making a gasified confection . As dry as the previous one, but it explains everything:
This invention relates to incorporating a gas into a hot candy (sugar) melt within a pressure vessel at superatmospheric pressure. The gasified hot melt is transferred from the pressure vessel to a cooling tube, through a line or lines connecting the bottom of the pressure vessel to the bottom of the tube, by creating pressure differential between the cooling tube and the pressure vessel while venting the top of the tube to the atmosphere. When the transfer is complete, the cooling tube is isolated and the pressure within it is maintained at superatmospheric and it is cooled to a temperature below 70°F. whereby the gasified hot melt becomes a gas-containing solid matrix. Next, the cooling tube is shock-treated so that the gas-containing solid matrix is shattered into multiple fragments.
Well, if the presure inside is superatmosferic, when it starts melting in your mouth, at some moment the sugar wall gets too thin, and POPS :o)
This was too easy ;o))