You may have seen the recent Buzzfeed video in which Americans tasted popular Israeli snacks for the first time. Reactions ran the gamut from “I hate them but I want more of them” (Bamba Peanut Snacks) to “This is the successful, globe-trotting older brother of the Kit Kat” (Pesec Zman Classic).

As expected, most foods were pretty divisive (let’s face it, not everyone wants to eat a bag of “flavored wheat snacks” that smells like falafel), but there was one that left every taster in awe: the Elite Chocolate Bar. It has the flavor of milk chocolate, the texture of popped rice and the effervescence of Pop Rocks.

I hadn’t eaten this chocolate since I visited Israel years ago, so I had to track one down to refresh my memory. Fortunately, my friend Rachel had recently been gifted a bar. We decided that actually making the candy shouldn’t be too difficult. Technically speaking, all you have to do is mix together a few ingredients. But finding those ingredients—particularly the one that gives the candy its fizziness—is the difficult part.

I knew that tracking down unflavored Pop Rocks was going to be a challenge, so I found a similar product online from the Modernist Cuisine food-science geniuses. Their Culinary Crystals had the fizz and pop I was looking for, and their neutral flavor didn’t interfere with the creamy chocolate.

For comparison, I also made a batch using blue raspberry Pop Rocks. Like the Buzzfeed tasters, my friends were split. Some didn’t mind the slight fruity flavor, while others thought it was distracting. While I tended to side with the latter group, both batches had the effervescence that makes this chocolate so special.

DIY Elite Chocolate Bars

You may substitute Pop Rocks for the Culinary Crystals, but the chocolate will take on some of their flavor. You may be able to find Elite Chocolate Bars at kosher grocery stores in and around Boston, but store-bought doesn’t come with the pride of making your own.

12 ounces  good-quality milk chocolate, chopped fine
¾ ounce Culinary Crystals
1/3 cup Rice Krispies cereal

1. Line rimmed baking sheet with parchment paper. In medium, microwave-safe bowl, melt 9 ounces chopped chocolate at 50 percent power, stirring frequently, until mostly melted. Remove bowl from microwave, add remaining 3 ounces chocolate and stir until melted completely. Let cool for 5 minutes.

2. Stir in Culinary Crystals and Rice Krispies until evenly distributed. Pour chocolate mixture onto parchment-lined baking sheet. Use rubber spatula to spread to ¼-inch thickness. Refrigerate until firm, cut into pieces and serve.

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