Half a croissant, on a plate, with a sign in front of it saying '50c'
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Champagne chocolate

  [vote for,

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]


       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

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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