Aerated chocolate

The main, seen in Aero has large bubbles and is produced under a vacuum or by beating gas into liquid chocolate under pressure.

A final type, an aerated chocolate held together by a skeleton of solid particles rather than fats are produced by forming an emulsion between ingredients and sugar dissolved in water, and then reducing the water content by freeze drying or regular evaporation and drying.

[1] The process for making the new chocolate was covered by a broad patent, capturing a variety of tablets including ones embedded with additions such as nuts.

[5] After this period, Cadbury only released an aerated chocolate in markets in overseas dominions where Aero was not established.

[9] During 1937, Rowntree's produced machinery for production in Éire, Canada and South Africa, as well as for the companies Lindt and Van Houten.

[1] Biting into some aerated chocolates produces an audible crunch, a phenomenon understood to be a product of its structure and texture.

[17] Chocolate foamed with nitrogen—and especially with nitrous oxide—have the most intense taste due to the larger bubbles these gases produce.

[1] Factors that affect bubble size include qualities of chocolate, such as viscosity, rate of setting and ingredients (e.g. emulsifiers and milk fats).

[17] The final type, those held together by a skeleton of solid particles, are produced using water evaporation methods.

This solution is emulsified with cocoa liquor and milk solids, which is evaporated and then dried using industrial machinery, until the product contains less than 2% water.

[16] In 2013, Chinese scientists announced results from a study using phospholipids derived from soybeans to aerate cocoa butter.