Aerated chocolate

Aerated chocolate is a type of chocolate which has been turned into a foam via the addition of gas bubbles. The process of aeration allows the chocolate to have a reduced density, giving it a light, bubbly texture. This type of chocolate is often used in a variety of confectionery products, including chocolate bars and truffles.

History

The concept of aerated chocolate was first introduced in the early 20th century. The Cadbury company in the United Kingdom was one of the first to produce this type of chocolate, with their Wispa bar. Other companies, such as Nestle, have also produced aerated chocolate products, such as the Aero bar.

Production

The production of aerated chocolate involves the incorporation of gas bubbles into the chocolate mixture. This is typically achieved through the use of physical aeration methods, such as whipping, or the addition of chemical leavening agents, such as baking powder. The gas bubbles cause the chocolate to expand and become lighter in texture.

Varieties

There are several varieties of aerated chocolate, including milk chocolate, dark chocolate, and white chocolate. These varieties can be found in a range of confectionery products, from chocolate bars to truffles.

Health Benefits

While aerated chocolate still contains the same amount of sugar and fat as regular chocolate, the aeration process reduces the density of the chocolate, meaning that a piece of aerated chocolate will have fewer calories than a piece of regular chocolate of the same size.

See Also

• Chocolate
• Cadbury
• Nestle
• Confectionery

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