Porous Candies

Ingredients

Sugar 2.2 cups

Water

Baking Soda 2 tsp

Dark Chocolate 200 g

Line a flat pan (such as a baking sheet) with parchment paper and lightly grease it with oil. Prepare the syrup by thoroughly dissolving 1/4 cup sugar in 1 tablespoon of water. Dissolve the baking soda in 1-2 tsp of water.

In a small saucepan, combine 1 cup of sugar and the resulting syrup. Once the sugar has dissolved, reduce the heat, ensuring the mixture remains at a gentle simmer (do not stir).

As soon as the caramel turns light golden (not amber), add the dissolved baking soda (do not stir, although the mixture will foam and expand considerably). Then remove from heat and quickly pour into the prepared pan, smoothing it out.

 Melt the chocolate in a double boiler or microwave and pour it over the caramel. Refrigerate for 30-60 minutes, then break into small pieces.

Enjoy!