In line with Food Information Regulations 2013 allergens are now highlighted in Bold within product ingredient information and nutritional information will be soon be added alongside.
Please note that Vin Sullivan Foods Ltd aim to provide you with as much information about all of our products as possible, including information on ingredients, allergens, nutrition, sizing, usage and storage of our products.
We continually update the information as provided to us by our suppliers, but as product data can change regularly, you should check for updates and refer to the packaging at all times. As we are not manufacturers we do not give any warranty as to product information received from product manufacturers or suppliers. Product brands may change from time to time depending upon availability, and we will endeavour to update the information to reflect those changes, but please confirm when ordering.
We provide product images, where possible, of the actual product on offer; though many of the images shown are of serving suggestions for products, or images for illustrative purposes
Chocolate Crackle Crystals
Carbonated sugar crystals are produced by melting, & hot mixing, a solution of sugar, lactose, corn syrup & water combined with carbon dioxide gas at 600 psi. On evaporation of the water and subsequent cooling the gas pressure is released, shattering the solid sugar mass and encapsulating a percentage of the pressurised carbon dioxide within the sugar pieces. These crystals are then coco butter or chocolate coated to protect them from moisture.
When the crackle crystals are eaten the temperature and moisture of the mouth melts the coating realising the small carbon dioxide bubbles resulting in a mouth popping sensation, guaranteed to liven up any dining experience!
Natural (coco butter coated) crystals are best applied to finished deserts & petit four just before serving in order to retain the maximum popping effect, however they can also successfully be included in low moisture content preparations such as chocolate, icings & butters.
When chocolate coated the crystals benefit from an extra layer of moisture protection so offer a greater degree of flexibility & will allow more advanced preparation dish inclusion.
Carbonated sugar (sugar (58%) glucose, carbon dioxide (4.6%), lactose(Milk)) chocolate (bitter chocolate (95%), coco powder, sugar, gum arabic)