This candy bar is filled with popcorn.
We basically made popcorn right on a stove top, cooled it down, then ground it in a robot coupe, and then passed it through a tamis to obtain a fine popcorn powder. We also seasoned it with freeze dried salted butter powder: it tasted exactly like movie theater popcorn... if they used real butter. It contains a second element of flavor and texture which is a fleur de sel chewy caramel.
The trick with this candy bar is to keep the popcorn from falling all over your shirt, since it is loose inside the bar. To fix that, a small amount of anhydrous butter (butter without moisture... not the same as clarified butter) is added to keep it tightly in place, but just a small amount, otherwise it's like eating a stick of butter.
The mold we used is from this company: http://www.enricrosich.es/mainmenu.html
This chef, Enric Rosich, has started a company that sells molds for pastry production. Its goal is to reduce waste and increase productivity as well as to provide consistency. You will see what I mean when you see the website.
The molds are intended to be single use. And even though they are recyclable, we will definitely try to use them as many times as possible.