Aerated chocolate facts for kids
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Aerated chocolate, sometimes called air chocolate, is a special kind of chocolate. It's made by adding tiny gas bubbles to it, turning it into a light, bubbly foam. Think of it like a chocolate bar filled with lots of tiny air pockets! This unique texture makes it melt differently in your mouth compared to a solid chocolate bar.
When you eat aerated chocolate, it feels delicate at first. Then, as you chew, it melts very quickly. This quick melting happens because the bubbles create a larger surface area inside the chocolate. This can make the chocolate taste even more intense! The company Rowntree's first invented the way to make this type of chocolate in 1947.
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How Aerated Chocolate Is Made
Making aerated chocolate involves a cool process. First, the chocolate is melted into a liquid. Then, a special gas, called a propellant, is mixed into the liquid chocolate. This gas creates all the tiny bubbles.
After the gas is added, the bubbly chocolate is cooled down in a place with low pressure. As the gas bubbles expand, they also help to cool the chocolate. This process helps to spread the bubbles evenly throughout the chocolate bar.
Gases Used in Aerated Chocolate
Different gases can be used to create the bubbles in aerated chocolate. Common gases include nitrogen, argon, carbon dioxide, and nitrous oxide.
It's important that the right gas is used. Regular air is not used because it contains oxygen. Oxygen can make chocolate go bad faster, a process called rancidification. Using other gases helps keep the chocolate fresh and tasty for longer.
Research on Taste and Bubbles
Scientists have studied how these gases affect the taste of aerated chocolate. A study supported by Nestlé at the University of Reading found interesting results. They discovered that chocolate made with nitrogen, and especially with nitrous oxide, had the strongest taste. This is because these gases tend to create larger bubbles in the chocolate.
Nestlé has continued to research how to control the size and spread of these bubbles. They've even looked into making chocolate foams in zero-gravity conditions! This shows how complex and interesting the science of chocolate can be.
New Ways to Aerate Chocolate
In 2013, scientists in China found a new way to make chocolate bubbly. They used special fats called phospholipids, which come from soybeans. These phospholipids helped them add air to cocoa butter, which is a main ingredient in chocolate. This kind of research can lead to new and exciting types of aerated chocolate in the future.
Popular Aerated Chocolate Brands
Many chocolate companies make aerated chocolate bars. Here are some well-known brands:
- Aero (chocolate)
- Galaxy Bubbles
- Mirage (chocolate)
- Wispa
- Lotte Ghana
