They look like quartz, amethysts and gems. They crack with the crunch of brittle shells. They chew with the softness of jelly. The crystallised candies known as kohakutou have taken the modern world by storm.
Used as decorations on cakes and desserts or simply enjoyed as sweets, kohakutou and their variations have become popular in ASMR content thanks to their crunch. One of the largest makers is US-based Silky Gem, whose “TikTok Viral Crystal Candy” derives from traditional Vietnamese mứt rau câu.
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The sweets have also infiltrated the worlds of fashion and beauty, where culinary artists such as Lexie Park and studios including Berlin-based Soft Serves and Paris’s Balbosté have created luxury versions for clients including perfumer Maison Crivelli and Chanel. Soft Serves’ creations have included rose-flavoured orchids inspired by a Malaysian recipe for kohakutou, and softer, diamond- and jewel-shaped jellies to celebrate the Kylie documentary on Netflix.
“With their shiny appearance, crusty outer layer and fresh jelly interior, they are ideal for gifting,” says Paris-based food designer Alice Malaret, whose minimalist crystals resemble glass blocks. She has created sweets to mimic Murano glass for Bottega Veneta, and blue mint-flavoured blocks for La Roche-Posay.
