Big bubbly chocolate products have exploded over the past years. The inflated bubbles make your product expand quite literally. And so has the number of manufacturers that market it with huge success in many shapes, tastes and colours. The added bubbles in chocolate is a non-flavour alteration, but we can flavour the chocolate to the taste of your choice, from Green Tea to Latte or a classic Mint. The process to make this product has one major difference compared to regular chocolate production. After tempering we pump the chocolate through the TFT aerator where nitrogen is injected into the chocolate. Under high pressure, the product is then processed. Normally the aerator provides an end product with invisible micro-aeration, now the bubbly structure is hugely pronounced. A little aerier when chewing, this product excites consumers with the feeling of bursting bubbles on the tongue.