The coastal air is cool today, and the sound of the cellophane wrappers rustling as we pack them is a constant hum in the shop. I’ve been spending the morning boxing up our Divinity, carefully layering them in their boxes. It’s a steady rhythm, and a good one - a lot of them to get done before the Fourth of July.
When we make these, we often think about the role of sugar in creating a stable foam. There is a neat bit of kitchen science behind it; the sugar crystals create air bubbles when whisked, and the baking soda helps stabilize those bubbles, which is why you need to be gentle when mixing. It’s a delicate balance, really, to get the right texture.
The first bite has a nice snap, and then the center quickly dissolves, leaving a slight chewiness. It’s not a sticky candy, but it does crumble a bit as you eat it. The flavor is mild chocolate, mostly just the sweetness of the sugar and the slight bitterness from the cocoa powder.