Fizzing Whizzbees
User Reviews
5
Fizzing Whizzbees
Description
Fizzing Whizzbees blend creamy melted chocolate and fizzy Pop Rocks candies. The chocolate is melted gently over simmering water, layered into bee-shaped molds with Pop Rocks sprinkled inside, then sealed with more chocolate. Freezing the molds hardens the treats quickly.
The popping candy’s carbon dioxide interacts with moisture and creates bubbles, adding an effervescent texture to the smooth chocolate. The recipe notes emphasize keeping molds dry to prevent chocolate from seizing and suggest melting only a third of the chocolate at a time. Pop Rocks should be kept sealed until use as they absorb moisture from the air.
This recipe produces 30 individual chocolates, best made using three molds or in multiple batches. The end result is a unique confection with contrasting textures: solid chocolate and crackling candy.
Ingredients
- 200 grams chocolate chips milk chocolate, semi-sweet chocolate, or dark chocolate, 1 ¼ cups, or chocolate candy melts or finely chopped chocolate
- 1 package strawberry Pop Rocks popping candy 9.5 grams / 1 tablespoon
Instructions
- Melt the chocolate in a double boiler (a metal or glass bowl set over a saucepan with about an inch of boiling/simmering water—make sure the bottom of the bowl doesn't touch the water). Stir chocolate until smooth.
- Spoon a thin layer of melted chocolate into each bee mold.
- Tap the mold on the counter to remove any air bubbles.
- Sprinkle a pinch of Pop Rocks onto each bee using a small spoon (they can stick to your fingers). You'll use about 1 teaspoon for 10 bees, but can add more if you like.
- Spoon more melted chocolate over the Pop Rocks up to the edges of the mold. It's ok if a few of the Pop Rocks pop. You can use the tip of a small spoon or even a toothpick to help flood the chocolate to the edges.
- Tap the mold on the counter again to flatten out the surface of the chocolate and remove air bubbles (the carbon dioxide in the Pop Rocks will actually create more bubbles).
- Freeze the tray for 15 to 20 minutes until chocolates harden. The mold will look cloudy rather than wet, and after removing it from the freezer you'll even hear a few of them "pop" as the chocolate starts to release from the edges.
- Turn the mold over onto parchment paper and pop the chocolates out of the mold. If there is any condensation on the chocolate, gently blot them with a paper towel (moisture on the chocolates can cause sugar bloom later). Store in an airtight container in a cool, dry place.
Notes
- Melt the chocolate in increments (one-third at a time) to avoid overheating and ensure smooth texture.
- Ensure the bee molds are completely dry and free of condensation to prevent chocolate seizing.
- Pop Rocks absorb moisture quickly after opening; keep them sealed until just before use to preserve popping effect.
- Prepare multiple batches if using a single mold, as each batch requires fresh melted chocolate and dry molds.
- This recipe yields 30 chocolates and works best with three separate molds or three batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30chocolate candies
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 37kcal | 2% |
| Carbohydrates | 4g | 1% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 7mg | 0% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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