Half a croissant, on a plate, with a sign in front of it saying '50c'
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(Serving suggestion.)

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Champagne chocolate

Fizzy!
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We at BUNGCO are well aware that there exist chocolates containing liqueueurs: Grand Marnier, Frangelico, fine congnac, Jagermeister. That stuff is a little shi-shi for this crew.

But champagne is in, even with the silent G. How though, to get it in the middle of a chocolate and keep it good? The fizz goes away, and with it the fun.

BUNGCO realized that a pressurized wrapper will keep that bubbly bubbly! Now pop the wrap and enjoy chocolate with a fizzy center! Also available in Cola, Stout, Quinine and Red Bull.

bungston, Jan 13 2016

Similar idea but not quite so upmarket. (Perhaps a bit shi-shi) Exploding_20Jaw_20Breakers
Just use champagne as the liquid in the centre. [AusCan531, Jan 15 2016]

[link]






       No dill or mince? Fizzy mince.
calum, Jan 13 2016
  

       Ah, but where will they be made?   

       OOh yeah!+!
blissmiss, Jan 14 2016
  

       When you pop the wrapper wont the chocolate just explode? I make no judgement about whether this is a good or bad thing, just asking the question!
DrBob, Jan 14 2016
  

       Chocolate [+] [+] [+] [+] [+]
Champagne [+] [+] [+] [+] [+] [+] [+] [+]
Unholy combination [-] [-] [-] [-] [-] [-] [-] [-] [-] [-] [-] [-] [-]
net score [ ]
pocmloc, Jan 14 2016
  

       Below a certain diameter the chocolate itself should make an adequate pressure vessel. Keep refrigerated though.
EnochLives, Jan 14 2016
  

       fizzy[+]
Voice, Jan 14 2016
  

       You could strengthen the chocolate itself by mixing plant fibres into it before it sets - a sort of chocolate pykrete. Might not be so pleasant to eat though.
mitxela, Jan 14 2016
  

       excellent as always ++
xenzag, Jan 14 2016
  

       Here in California we can already get chocolate with plants in it that gets you buzzed ;-)
normzone, Jan 15 2016
  

       Or, just keep the hardened shell well frozen before consumption.
AusCan531, Jan 18 2016
  
      
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