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Chocolate Trend Monday: Aerated Chocolate Bars

 We at Sulpice Chocolat want to dedicate each Monday to an interesting trend in chocolate and desserts.  This is the first of the series, aerated chocolate bars.

This past month Sulpice Chocolat attended the Sweet & Snacks Expo.  We met a ton of awesome people and tasted so many different treats.  We also caught a glimpse of upcoming products in the chocolate world.  One of the most talked about products was aerated chocolate bars.  Aerated chocolate incorporates air into melted chocolate resulting in a bar that weighs about half as much as a regular chocolate bar and has small air bubbles in the center.  The chocolate is softer and melts at a lower temperature.  The texture is halfway between chocolate frosting and chocolate fudge.

The aerated chocolate fad may be the next big thing in the United States, but it has a long history internationally.  The first aerated chocolate was called Aero bar and was manufactured by Rowntree.  Aero hit the scene in 1935 in Northern England, but eventually made its way across the world, arriving in New York in 1936.  However, aerated chocolate was never a huge hit in the United States.  Besides the 1930s, Aero bar was brought to the United States one other time, the 1980’s, but it was never a commercial success.  

Although the United States gave Aero the cold shoulder,  Aero bars did find success in  Argentina, Australia, Bulgaria, Canada, Colombia, Croatia, the Czech Republic, Estonia, Germany, Hong Kong, Nicaragua, the Republic of Ireland, Kuwait, Malta, Mauritius, Portugal, Poland, Serbia, Slovakia, Spain, New Zealand, Japan, South Africa, Bahrain, Ukraine, Saudi Arabia, South Korea and the United Arab Emirates. .  

Maybe 2011 will be the year for aerated chocolate in the United States.  Personally, I prefer the snap and texture of traditional chocolate bar.  Aerated chocolate is a bit too soft and melts too easily for me, but you may like to give it a whirl.

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