Aerated chocolate

Aerated chocolate is a chocolate that contains numerous small gas bubbles, similar to coarse foam. In the manufacture of the liquid chocolate mass is foamed directly prior to filling the mold with a blowing gas. The insulating effect of the air bubbles chocolate melts unlike compact bar of chocolate - the mouthfeel is initially brittle - brittle, when chewed it melts because of the greatly increased surface area then quickly and generates an intensified sense of taste.

As blowing gases nitrogen, argon, carbon dioxide and nitrous oxide are used in aerated chocolate. According to a study funded by Nestlé the University of Reading has with nitrogen and especially with nitrous oxide frothed chocolate the most intense taste, which the researchers attributed to the larger bubbles that cause these gases compared to the others.

Swell

• Chocolate