How do they get the bubbles in an Aero chocolate?!
According to the entry in the patent database, Aero bars are formed by a method involving chocolate in a liquid state on the verge of solidifying. Air is run through the chocolate with a vacuum as it cools (in the form of many very small bubbles), resulting in evenly distributed bubbles throughout the bar and a honeycomb-like texture.
The exact procedure for making the bubbles is a closely guarded secret. The question of how the bubbles are so evenly distributed throughout the chocolate was the subject of a question in one issue of New Scientist, which made it into the compendium of readers' questions Does Anything Eat Wasps?. A spokesperson for Nestlé provided some clues but there has been no definitive answer.[citation needed]
...so yeah cheers wiki, again
Answers: um..apparently...
According to the entry in the patent database, Aero bars are formed by a method involving chocolate in a liquid state on the verge of solidifying. Air is run through the chocolate with a vacuum as it cools (in the form of many very small bubbles), resulting in evenly distributed bubbles throughout the bar and a honeycomb-like texture.
The exact procedure for making the bubbles is a closely guarded secret. The question of how the bubbles are so evenly distributed throughout the chocolate was the subject of a question in one issue of New Scientist, which made it into the compendium of readers' questions Does Anything Eat Wasps?. A spokesperson for Nestlé provided some clues but there has been no definitive answer.[citation needed]
...so yeah cheers wiki, again
OMG...I love Aero Chocolate...it has the coolest mouth feel!
We can only find it when we go to Canada!
As for your question...I'm not sure...maybe they pump the Chocolate with air bubbles, then while the chocolate sets, the bubbles pop and leave the little holes...
Just a guess!
Man....now I want some Aero.. :-(
they've got a guy that sits there with a straw all day and blows bubbles into these huge vats of chocolate!
thats... very interesting. but if they were to actually able to control the evenly distrinbuted amount of air bubbles in chocolate that are on the verge of solidifying, then... i would find that quite hard to believe...
TASTES GOOD EITHER WAY =D