Given the huge assortment of chocolates, it is difficult to find your favorite and the most delicious one. Among the rich assortment, porous chocolate is of particular interest, since this dessert intrigues with delicate bubbles that melt in the mouth, which burst actively and very funny on the tongue. Many women prefer a porous dessert, especially white and milky.

Features of production

Many people wonder how aerated chocolate is made? Why is it so tender and melting in your mouth? There are several ways to make this dessert.

To make porous chocolate, a suitable low-speed turbine is used, which is located between the temperature machine and the chocolate mass. As a result, an increased pressure is created with the gas inside, which helps to foam the mass. Thanks to this trick, the mixture is actively saturated with carbon dioxide and nitrogen, their release forms voids in the tiles. They are called pores. Due to the fact that the nodes for foaming have a special structure and location, there is a uniform distribution of bubbles throughout the chocolate bar.

There is another popular method for making porous chocolates. For this purpose, characteristic molds are used, which are installed in vacuum boilers, then left at a temperature of 45 degrees for 3 hours. Exposure to a certain temperature, vacuum, allows air bubbles in the chocolate to expand, so pores and voids appear.

It is important that the porous dessert meets the established quality standards. According to the rules, a treat should be:

• saturated;
• tasty and aromatic;
• there should be a homogeneous mass, as well as a pronounced structure.

Not only the type and quality of chocolate, but also its color, comply with strict regulations. As for white, then a beautiful creamy shade must prevail in it, a light brown color is inherent for a milk one, and a dark brown color for black. On the surface, the presence of white bloom, various spots is not allowed. If nuts are added, the surface may tarnish slightly.

As for the recipe and technology for making porous chocolates, the use of fats and cocoa butter is prohibited.

Useful and harmful properties

In addition to being extraordinarily tasty, white aerated chocolate is also very healthy. Bubble white chocolate is very popular. This product is very high in calories, as it contains a lot of sugar. The calorie content of the chocolate is 536 kilocalories.

This type of white dessert has a favorable effect on the functioning of the human nervous system, promotes the production of a special hormone of joy, namely, serotonin. With its help, a person can more easily cope with many diseases, painful sensations and stress. Serotonin puts a person into a light and relaxed euphoria, so it is easier to deal with stress. Despite the benefits, among the harmful properties, it can be noted that the abuse of a white porous delicacy provokes rapid fatigue and irritability.

The dessert contains a special substance called choline. In turn, he takes part in the synthesis of insulin, it is necessary to strengthen memory and the human nervous system. When the body is deficient in choline, it is not possible to produce methionine, an important amino acid. With the help of a small amount of white chocolate with bubbles, you can improve your mood and improve your health.

If the product is natural, then it contains valuable vitamin E, which is extremely beneficial for the reproductive system. In addition, vitamin E ensures the stable functioning of the brain and endocrine system, tones up and invigorates.

It is important not to abuse this delicacy, as this threatens obesity, exacerbation of chronic ailments and malfunctions in carbohydrate metabolism. It is forbidden to eat a treat with increased acidity of the stomach, with allergies and diabetes mellitus. Eliminate white chocolate from your diet if you have a predisposition to be overweight.

Thus, a porous dessert is made using a special technology, so it turns out to be unusually tender, light and airy. As for the white delicacy, it has not only useful, but also harmful properties, so know the measure and do not abuse it.

Nowadays it is very difficult to find a person who would not like chocolate. Due to the huge variety - dark, milky, white, airy - this product has become a favorite delicacy of many people, because everyone can choose the one that they like the most. And what can we say about children? They are ready to eat sweets all day long. Today we will consider airy chocolate, its properties, how it is useful and harmful.

A brief history of chocolate

In Latin, chocolate is called the food of the Gods. This delicacy has been popular all over the world for many hundreds of years. At first it was a wonderful drink made in India, and after a while it became a delicious dessert that people still enjoy today.

Traditionally, the birthplace of chocolate is South America. The tribes of peoples in India were made from and added to them water and pepper. Airy chocolate is called the Food of the Gods because the Aztecs worshiped the chocolate tree. Thanks to the drink made on the basis of the fruits of this plant, stress decreased and the mood improved. In addition, this product had a wonderful aroma and wonderful taste. People appreciated so much that cacao seeds were the currency they paid for taxes.

After a while, cocoa beans became famous in Europe. The first to know about them were the inhabitants of Spain. The recipe for chocolate was not told to anyone and was forbidden to be produced without permission. And those people who revealed the secret of the preparation of this delicacy were awaiting execution. For a very long time, airy and ordinary chocolate was available only to rich people, because the ingredients cost a lot of money. By the beginning of the 19th century, confectioners managed to find a way to make a product from cheaper components, so soon more and more people could afford this type of delicacy.

Making aerated chocolate

Making puffed chocolate is easy. Its recipe is not much different from the recipe for a regular treat. The main difference is that there is a special unit with which the sweet mass is foamed.

There are two ways to prepare airy chocolate:

• When whipping chocolate, you need to add gas to it. As a result, small bubbles form in the mass.
• It is necessary to pour the chocolate into a mold and then place it inside a vacuum kettle (no air). The composition already contains air, thanks to which the necessary bubbles will appear.

Types of air chocolate

There are several types of this exquisite dessert:

Benefits of Airy Chocolate

Any kind of this product has a number of positive properties. Just 45 grams of this dessert a day will reduce the risk of heart attack several times. In addition, the likelihood of developing cardiovascular diseases decreases.

Airy aerated chocolate also has the following positive features:

Still, high spirits are the best property of airy chocolate. Thanks to him, they also get rid of depression and stress.

Harmful effects of aerated chocolate

Despite the huge number of positive properties, chocolate, like any other product, has its own contraindications. However, these restrictions are insignificant. It is not recommended to consume chocolate for people who are allergic to this type of dessert, as well as for those who suffer from diabetes. Due to the high amount of sugar in this product, it can cause dangerous complications in diabetics. This, in principle, and all the restrictions that must be adhered to when eating chocolate.

Calorie content

There are about 522 kcal per 100 grams of aerated aerated chocolate. This is quite a lot, especially for people who are trying to keep an eye on their figure, as well as those who are overweight. Such people should not abuse this product.

How to choose airy chocolate?

The main ingredients in this product are cocoa beans and cocoa butter. If soybean oil or palm oil and cocoa powder are added instead, then this is no longer chocolate, but cheap one is very expensive, so it is definitely not included in the composition of a cheap porous product. It is replaced with vegetable fats, due to which cancer can develop (with regular consumption).

In order not to harm yourself and choose real airy aerated chocolate, you need to look at the technology and cooking conditions. If the product is made according to GOST, then you can safely purchase it. All manufacturers are required by government standards to include only ingredients that are safe to health. And if the process of making chocolate meets the technical conditions, then the quality of this delicacy is not at all happy. These rules enable the manufacturer to use all the ingredients available to him.

Airy Chocolate Myths

There are a huge number of myths around this favorite dessert, and now we will debunk some of them:

Conclusion

So, we examined the airy chocolate, what types are there, the useful and harmful properties of this product. As you can see, such a dessert has a lot of positive properties, so you shouldn't limit yourself. There are only a few situations where you should be careful when using it.

Aerated chocolate is a favorite delicacy of many women. It happens white, milky and bitter, and differs from the usual in its light structure and bubbles, so pleasantly bursting on the tongue. They give the chocolate a light airiness, and it is this feature that makes porous bars so popular. Correct and high-quality porous chocolate, according to the sweet tooth, has a much brighter aroma and richer taste. Its structure is due to the unusual manufacturing methods of the tiles.

The history of the emergence of porous chocolate

Aerated chocolate appeared not so long ago. And, of course, not earlier than usual, because aerated chocolate has a composition similar to the usual one. For the first time, bars of aerated chocolate appeared in stores in 1935, and they appeared almost simultaneously in Great Britain with the name "Aero" and in Czechoslovakia with the name "Vista". We do not know who created this delicious delicacy, but this type of chocolate quickly gained popularity. In the Soviet Union, it appeared much later: only in 1967 did the Little Humpbacked Horse and Slava chocolates, produced by the Krasny Oktyabr factory, appear on store shelves.

Aerated chocolate can be bitter, milky, or white, and everyone can choose the one that they like.

2 ways to make aerated chocolate

There are two ways to make aerated chocolate. Both of them, it should be noted, are more expensive for manufacturers than the manufacture of conventional tiles, however, the continuing demand for this airy delicacy pays for all the costs.

1. Method one. It is used in many industries. To make porous chocolate using this method, manufacturers install a special low-frequency turbine in the porous chocolate production workshop, which pumps nitrogen and carbon dioxide under pressure. The size of the pores in the chocolate depends on the settings of this unit, and no manufacturer discloses its parameters. In this turbine, the chocolate mass is whipped and gassed. And then chocolate bars are cast from the resulting mixture in the same way as they do in the production of ordinary chocolate.
2. Method two. In some factories, porous chocolate is obtained by settling the chocolate mixture, already poured into molds, in special vacuum boilers for four hours. In them, the air already present there is released from the chocolate mass and forms bubbles, which are evenly distributed over the chocolate mass and form pores. In vacuum boilers, a temperature of forty degrees is maintained so that the chocolate mass does not freeze ahead of time and air bubbles are distributed throughout the mixture.

Can aerated chocolate be made at home?

Unfortunately, making porous chocolate at home will not work. The fact is that the methods of its manufacture used in production are inapplicable at home due to the lack of the necessary equipment, and there are no other methods for its manufacture. Therefore, lovers of aerated chocolate can only be advised to always have a bar of good, high-quality chocolate from the store on hand.

Can aerated chocolate be melted?

Most cooks do not recommend melting aerated chocolate. Despite the fact that the composition of the mass from which porous chocolate is made is similar to ordinary chocolate, manufacturers often reduce the price of the product by adding vegetable fats instead of milk fats, as well as a large amount of flavors and emulsifiers, which leads to a decrease in the quality of the product. Because of this, porous chocolate often does not become a homogeneous mass, it collects in lumps, which makes it unsuitable for use in cooking.

The benefits and harms of aerated chocolate

Aerated chocolate, of course, cannot be compared in health benefits to dark chocolate. But even the usual bar of milk chocolate is inferior in this criterion, again, due to the desire of manufacturers to reduce production costs. However, the main harm of porous chocolate, like any chocolate, is caused by its calorie content (about 500 kcal per 100 grams) and a rather high sugar content in it. Nutritionists advise to consume no more than 25 grams of porous chocolate per day, so as not to harm the figure, and for those who suffer from diabetes mellitus or intolerance to certain components in this airy delicacy, it is better to abstain from chocolate altogether.

Aerated chocolate "Air"

Air chocolate is not only the most famous, but also one of the best quality aerated chocolate brands in Russia.

Air chocolate is the most famous brand of porous chocolate in Russia. This brand produces a wide range of aerated chocolate with and without fillings, white, milk and dark, and anyone, even a very selective sweet tooth, will choose chocolate to taste. The quality of "Air" also will not leave you indifferent: this chocolate literally melts in your mouth.

Our son loves white chocolate more. We buy this kind of chocolate for him. But it happens, and I eat a couple of tiles when I really want to, for example, like this time. This time we bought. We bought chocolate in the top five for a special offer with a discount. Such chocolate is produced by the Mondalis Rus company.

White aerated chocolate "Air"

2 side White porous chocolate "Airy"

The nutritional value

The packaging for the "Air" chocolate is white and light blue. It features white chocolate bars tied to balloons. The design of the wrapper is pleasant and evokes positive emotions. I would like to buy and taste chocolate. Package weight 95 grams. A little less than the usual hundred, but this is due to the fact that the chocolate is porous and has a little more volume. All information about chocolate is on the back of the wrapper.
The composition is quite tolerable. It's a shame that in the first place (in the composition) is sugar, not cocoa butter. But this is non-dairy and certainly not dark chocolate. Therefore, such liberties are perfectly acceptable. Still, there is at least 20% cocoa butter in chocolate. As for me, I have always been of the opinion that white chocolate is not chocolate at all. A delicious, sweet bar that contains a little cocoa butter.

White porous chocolate "Air" Composition

White aerated chocolate "Air" without wrapper

White aerated chocolate "Air"

Without the wrapper, the tile looks like this (look at the photo). It is all porous in small bubbles. This can be seen even without breaking the tiles. Air clouds are depicted on each piece. Nice associations. So warm and tender. I would like to eat one such small cloud-tile. The taste of "Air" chocolate is very pleasant and delicate. But for me personally, too sweet. And his son really likes it. Air bubbles give the chocolate a softer and more delicate flavor. I think the same connoisseurs of white aerated chocolate, like my son, “Airy” white chocolate, I think, should like it. And the son is delighted with him.

Making aerated chocolate is almost the same as the recipe for regular bubble-free cocoa sweetness.

The only difference is the presence of a special unit for foaming the chocolate mass.

The first option: while the chocolate is whipping, gas is added to it. The result is a delicious, porous chocolate with bubbles.

The second method: chocolate is poured into a mold, placed in a vacuum kettle without air for several hours. And the air in chocolate forms the desired bubbles.

Types of aerated chocolate

A tempting dessert made from white, milk and dark milk chocolate. The most popular of these is dairy. Like other chocolate desserts, this sweetness can be of several types: with or without filling. And some types contain two types of chocolate: white and porous milk.

The benefits and harms of bubble chocolate

Chocolate has no special contraindications if a person does not have diabetes. Also, sweetness is not recommended for people with impaired metabolism or obesity. Aerated chocolate can be harmful due to its calorie content and high sugar content. In moderate doses, this sweetness is useful: chocolate improves brain activity, helps prevent depression, improves mood and performance, is good for the heart and blood vessels, and is effective in preventing caries (dark and bitter chocolate).

What is the healthiest chocolate?

The less sugar in the chocolate and the more cocoa beans it contains, the more beneficial the sweetness is. It turns out that there is more benefit in dark bitter chocolate.

Chocolate norm

Airy aerated chocolate is useful if you eat no more than 25 grams every day.

How to choose healthy aerated chocolate?

The main component of this dessert is cocoa liquor and cocoa butter. If the composition includes cocoa powder or palm, cottonseed, soybean oil, then this sweetness cannot be called chocolate: this is a cheap confectionery bar that is not just unhealthy. And it can even harm.

Cocoa butter is considered an expensive ingredient not found in cheap aerated chocolate. Instead, vegetable fats are included in the sweets. Scientific studies have shown that these substitutes accumulate in the body and (in the case of regular consumption of inexpensive chocolate) can cause the development of cancer.

To choose a good domestic aerated chocolate (and feel the benefits of chocolate that Wikipedia writes about), pay attention to the document according to which it was made. If the cooking technology is in accordance with GOST, such a sweetness can be bought without fear. If according to TU (Technical conditions) - there are doubts about the quality of chocolate: the state standard obliges the manufacturer to comply with the requirements, to use only approved and safe products for health. TU also gives the right to use ingredients and technologies that are available to the manufacturer. The quality of chocolate according to TU, as a rule, leaves much to be desired.

Interesting Facts

In 2007, fans of Wispa aerated chocolate (which was especially popular in the 80s and 90s of the last century in Russia) demanded that manufacturers resume the production of their favorite sweets. As a result, the British were able to buy Wispa. True, the party was small. In the same year, the owners of the brand presented the opportunity to purchase one of the most expensive Wispa Gold chocolates in the world and wrapped it in food-grade gold packaging. Such a dessert could be bought in jewelry stores and supermarkets.

Flavonoids are a part of chocolate. These substances are powerful antioxidants, have a beneficial effect on the functioning of the nervous system, and soothe.