h a l f b a k e r yClearly this is a metaphor for something.
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
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.
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. |
|
| |
Ah, but where will they be made? |
|
| |
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! |
|
| |
Chocolate [+] [+] [+] [+] [+]
Champagne [+] [+] [+] [+] [+] [+] [+] [+]
Unholy combination [-] [-] [-] [-] [-] [-] [-] [-] [-] [-] [-] [-] [-]
net score [ ] |
|
| |
Below a certain diameter the chocolate itself should make an adequate pressure vessel. Keep refrigerated though. |
|
| |
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. |
|
| |
Here in California we can already get chocolate with plants in it that gets you buzzed ;-) |
|
| |
Or, just keep the hardened shell well frozen before
consumption. |
|
| |