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here are two nice bars of chocolate, but how do they get the bubbles in there?
Sponge toffee is a sugary confection with a light, rigid, foam-like texture.It has many regional names including: honeycomb toffee, cinder toffee in Britain, puff candy in Scotland, hokey pokey in New Zealand, sponge candy in Erie, Pennsylvania, and Buffalo, New York, or occasionally sea foam in Washington, Oregon, California and Michigan.The main ingredients are typically brown sugar, corn syrup, and baking soda, plus an acid such as vinegar. The baking soda and acid react to form carbon dioxide which is trapped in the highly viscous mixture. The lattice structure is formed while sugar is liquid and then sets hard.
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.
The tiny bubbles within the chocolate are formed by aerating the molten chocolate with gas, typically carbon dioxide or nitrogen while at a low pressure which causes microscopic gas bubbles to form within the liquid. The liquid is then brought up to atmospheric pressure as it cools, causing the gas pockets to expand and become trapped in the chocolate.
The exact procedure for making the bubbles is a closely guarded secret.