Aerated chocolate

Through processing, chocolate can turn into a foam. Such chocolate has a lower density than other types of chocolate, and a smoother mouthfeel as it melts. Aerated chocolate was first brought to market in 1935 by the British chocolate maker Rowntree's under the brand Aero. Although Rowntree patented the manufacturing process, other chocolate makers quickly began making their own products, and today several manufacturers make aerated chocolates.

Aerated chocolate can be divided into four types. The most common, seen in Aero, has large bubbles and is produced under a vacuum, or by beating gas into liquid chocolate under pressure. Aerated chocolate with tiny bubbles uses the same beating gas method but with nitrogen. Aerated chocolates containing long tubes of air are extruded rather than moulded. The final type is an aerated chocolate with low fat content, held together by a skeleton of solid particles. They are made by first dissolving sugar, then forming an emulsion with other ingredients. It finally undergoes evaporation and drying or freeze drying to reduce the water content.