Sucre pétillant Kipetti nature 200g

Kipetti plain popping candy comes as irregular, creamy white sugar crystals, sold in a 200 g bag packed by G. Detou. The label lists sugar, lactose and glucose, with carbon dioxide (E290) as the carbonating agent: the gas stays trapped in the cooked sugar and is released when it meets saliva, hence the crackle. The plain version has no added flavour and changes neither the taste nor the colour of what you add it to.

In baking and chocolate work, the one thing that ruins popping candy is moisture. So fold it into fat-based mixtures: a crispy praline, tempered couverture for mendiants or bars, a crunchy base for an entremet. In a ganache, add it at the last minute once the mixture has cooled, and serve soon after. It can also be scattered at the last moment over a mousse, an ice cream, a fruit cup or the rim of a cocktail glass. In contact with a cream, a syrup or a sorbet it loses its effect quickly, so add it just before serving.

Lactose comes from milk: this sugar is not suitable for people allergic to milk or intolerant to lactose. Close the bag after each use and keep it dry, away from heat. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.