I was so amazed this morning when I saw in our meeting at office a chocolate on the table and on its cover written Popping chocolate. The clarifications came from an Israeli colleague. The sugar used in the popping chocolate is made by heating it until it melts, then exposing it to pressurized carbon dioxide gas and allowing it to cool.
The result is a chocolate that needs to be kept in the mouth until it completely melts. In the melting process there will be a lot of fireworks in your mouth.