A while back I talked about “Bubble Chocolate.” This chocolate is infused with air bubbles is nudging its way to store shelves across the U.S.
Creating Bubble Chocolate is a delicate balance of art and science. Bubbles are infused into the chocolate at the right time and temperature. Followed by molding and cooling the chocolate so that the bubbly structure remains inside as smooth outer shell is formed.
Bubble Chocolate has a light, airy texture that is slightly chalky when you bite into the bars. The chocolate company recommends the “time tested method” of eating aerated chocolate: break off a small piece, melt in your mouth for a few seconds, and, as the bubbles soften, chewing the bar gently.
The 2.8 ounce bar available in dark or milk chocolate is currently in about 1,000 retail stores starting at $2.50 a bar. More information is available online at bubblechocolate.com
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