Air chocolate is a favorite delicacy of many, but especially, such a sweet product is popular with the fair sex. Porous differs from other types of chocolate in its light structure, thanks to air bubbles that burst in the mouth so fancifully. So what is the secret of making an airy dessert, and is it possible to cook it at home? We will talk about this in our article.
Material Content:
The composition and calorie content of sweets
Unlike ordinary chocolate, air is considered a better product and has a more rich aroma and taste. This is due to the fact that for its manufacture only natural ingredients are used - cocoa beans and oils, as well as milk. But in the manufacture of other types of chocolate, some manufacturers use cheap substitutes.
If natural chocolate, then it can be beneficial.
- So, the use of airy dessert positively affects the brain, as it contains magnesium.
- Due to the presence of serotonin in humans, a surge of vitality and energy occurs.
- Also, the “airy” delicacy is rich in useful trace elements and antioxidants.
Any product, even the most useful, can have its drawbacks, however, in the case under discussion there are not so many of them.
Chocolate is not worth buying for those with whom such a product can provoke an allergic reaction. Also, he is not advised to eat for people with diabetes and taking care of their figure, because 543 Kcal per 100 g of product.
Types of Air Chocolate
Today, the consumer is presented with several types of air chocolate:
- Milk porous. It consists of milk and dried cream, which make the dessert so tender, as well as cocoa beans, which for the most part determine the taste and aroma of the finished treat.
- Dark porous. In its manufacture do not use anything but cocoa beans, cocoa butter and a sweetener in the form of sweet powder.
- White airy chocolate. This type is different in that it contains no cocoa beans, but only dried cream, which is mixed with vanilla and cocoa butter. Due to the absence of the main component, such a product can hardly be called chocolate.
Popular brands and manufacturers
The very first and most successful brand that manufactures airy chocolate is Kraft Foods Rus.
It produces one of the best products in this segment and offers its customers a dairy, black and white airy dessert. Also in the assortment are options with different flavors, for example, with cream liqueur, with a taste of creme brulee or Italian tiramisu. Plus usual for our consumer sweet products with hazelnuts and puffed rice.
In 2009, the company introduced a new product - rice balls in milk chocolate. And in 2010 she launched a line of porous products with raspberry filling, stuffed with black currant and cranberry.
The company produces chocolate products under the trademarks Milka, Alpen Gold, Tobleron.
How to make porous chocolate
Who invented such an airy delicacy remains a mystery today. It is known that the first products were able to try in 1935 in England and Czechoslovakia, while they appeared there at the same time. On the territory of the Country of Soviets, they started talking about porous chocolate in 1967, when the factory "Red October" began to produce chocolates "Sava" and "Little Humpbacked Horse".
Of course, all lovers of sweets are interested in the question of how they manage to make such air bubbles that just melt in your mouth and create a unique taste. However, each manufacturer has its own secrets, which it tries not to disclose.
For the manufacture of a porous dessert, the same chocolate mass is used as for a conventional product. Just to make chocolate with bubbles, you need additional equipment in the form of special units and vacuum units. They are installed between a machine that tempers (heats) the mass, and between the assembly machine.
The size of bubbles depends on the technological installations of the special unit. The manufacturer keeps his own equipment settings secret.
The unit is equipped with a turbine that foams the sweet composition and at the same time saturates it with carbon dioxide and nitrogen. Such a saturated mass is sent to a vacuum unit and remains there for four hours at a temperature of 40 degrees. During this period, the bubbles begin to grow and spread throughout the composition. Then comes the usual casting of chocolate, the process of which does not differ from the distribution of a conventional product.
Is it possible to make airy chocolate at home
You cannot create such wonderful chocolate in your own kitchen, as the manufacturing process is complicated and requires special equipment.
The only thing that can be done is to enjoy the taste of the finished product or, if necessary, melt the airy chocolate.
Many believe that such a product is not suitable for the preparation of glaze, but this opinion is erroneous. If you are unsuccessful, it means that you bought a product of poor quality, therefore, for making ganache, buy chocolate only from a trusted manufacturer and pay attention to the composition, which should not contain any vegetable or chemical components, only cocoa butter.
You can melt such chocolate in the microwave. Just break the tile into pieces, put it in a glass container and send it for two minutes to the unit set to defrost mode.
