Fizzing Whizzbees

Bee shaped chocolates on a small wooden board, chocolate chips, and a package of Pop Rocks.

5 from 5 votes

Recreate the delicious Fizzing Whizzbees chocolate candies from Harry Potter with this easy recipe! These adorable bee-shaped chocolates are filled with fruity popping candy. They're perfect for your next Harry Potter party, or simply for snacking while dreaming about your next trip to The Wizarding World.

Prep Time20

Cook Time5

Chilling Time20

Total Time45

Course: Candy, Dessert

Cuisine: British

Diet: Gluten Free

Servings: chocolate candies

Calories: 37kcal

Author: Victoria

Equipment

Bee candy mold

Ingredients

200 grams (1 ¼ cups) chocolate chips, chocolate candy melts, or finely chopped chocolate (milk chocolate, semi-sweet chocolate, or dark chocolate)
1 package (9.5 grams / 1 tablespoon) strawberry Pop Rocks popping candy

Instructions

Melt the chocolate in a double boiler (a metal or glass bowl set over a saucepan with about an inch of boiling/simmering water—make sure the bottom of the bowl doesn't touch the water). Stir chocolate until smooth.
Spoon a thin layer of melted chocolate into each bee mold.
Tap the mold on the counter to remove any air bubbles.
Sprinkle a pinch of Pop Rocks onto each bee using a small spoon (they can stick to your fingers). You'll use about 1 teaspoon for 10 bees, but can add more if you like.
Spoon more melted chocolate over the Pop Rocks up to the edges of the mold. It's ok if a few of the Pop Rocks pop. You can use the tip of a small spoon or even a toothpick to help flood the chocolate to the edges.
Tap the mold on the counter again to flatten out the surface of the chocolate and remove air bubbles (the carbon dioxide in the Pop Rocks will actually create more bubbles).
Freeze the tray for 15 to 20 minutes until chocolates harden. The mold will look cloudy rather than wet, and after removing it from the freezer you'll even hear a few of them "pop" as the chocolate starts to release from the edges.
Turn the mold over onto parchment paper and pop the chocolates out of the mold. If there is any condensation on the chocolate, gently blot them with a paper towel (moisture on the chocolates can cause sugar bloom later). Store in an airtight container in a cool, dry place.

Notes

This recipe makes 30 Fizzing Whizzbees. You'll either need 3 bee molds (each makes 10 bees), or will need to make them in 3 batches using the same mold. If you make them in 3 batches, you can melt ⅓ of the chocolate at a time in the double boiler.
Make sure the bee mold is clean and dry (no residual condensation) before assembling each batch. Water can cause chocolate to seize up.
The Pop Rocks will start to absorb moisture from the air as soon as you open the package. You'll notice them start to clump up after a while. If you're making multiple batches, place them in a sealed zip-top bag and only open when you're ready to use them.

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