Airy white chocolate. Air chocolate: calories, beneficial properties, benefits and harms
White aerated chocolate among other types of chocolate is characterized by amazing taste and unsurpassed aroma. He won the love and admiration of millions of girls and women. Thanks to its original appearance and texture (see photo), the product simply melts in your mouth, which makes it possible to enjoy it to the fullest.
For the first time such chocolate was made in England. Because it appealed to many residents, its popularity soon spread throughout Europe.
The production technology is quite simple, but at the same time it needs constant monitoring. To make chocolate porous, it is placed in molds, subjected to heat treatment, and then placed in special vacuum devices, where the temperature reaches forty degrees. Production time takes four hours. Due to this procedure, bubbles appear in the chocolate, so it has such an original look.
Composition
The composition of white porous chocolate is no different from ordinary white. For its preparation use:
- cacao butter;
- vanillin;
- sugar;
- powdered milk.
The product does not contain cocoa powder, so it has a cream color. When choosing porous chocolate, make sure cocoa butter comes first on the list. If food substitutes are indicated on the package, then it is better not to buy such a product.
White porous chocolate contains vitamins and minerals, but in a small volume. The calorie content of this product is high, so you should not use it in large quantities, so as not to gain extra pounds.
According to the current standard, white aerated chocolate must meet the following parameters:
Thus, knowing the composition and important quality indicators of chocolate, you can easily choose a natural product so as not to harm your health.
Useful properties and contraindications
The beneficial properties of this product are that while a person eats chocolate, serotonin is produced in the body, which improves mood.
This hormone also helps:
- normalize the functioning of the thyroid gland;
- relieve stress, overcome fear;
- stabilize the absorption of lipid fats in the liver;
- strengthen the central nervous system, improve memory.
Along with useful qualities, there are also contraindications for use. Since the product is high-calorie, it is not recommended to use it in large doses, as this provokes the appearance of extra pounds, and also contributes to poor carbohydrate metabolism in the body, worsens the state of health in case of existing diseases of the genitourinary system. It is not recommended for people with diabetes, and if there is an allergy to dairy products.
It is not worth giving up such a tasty product completely. You just need to eat any chocolate in moderation, and then you can enjoy the eaten bar without harm to health.
Is it possible to make white aerated chocolate at home?
Making white aerated chocolate at home is impossible due to the fact that its production requires a vacuum facility to make the chocolate bubbly. All you can do with it is melt it into chocolate icing. To do this, melt the product either in the microwave or on a steam bath. To do this, take a deep bowl, pour water into it, bring to a boil, and then put a bowl of chocolate on top and constantly stir the mass over low heat. Once the chocolate has melted, you can remove it.
If you really like white chocolate, then you can make it yourself. For its preparation, you will need cocoa butter, vanillin, sugar and milk powder. All products can be found in the store at an affordable price.
To prepare chocolate, it is necessary to melt the cocoa butter in a steam bath in a deep bowl and gradually add the remaining ingredients (sugar, vanillin and milk powder) there. The mixture should be constantly stirred over low heat until a homogeneous mass is formed. After we take various molds, pour the finished mixture into it and put it in the refrigerator. After one hour, the chocolate will be ready and you can serve it to the table.
White aerated chocolate, due to its texture and amazing taste, will always remain a favorite delicacy of the female. Unfortunately, the product is not intended for cooking various dishes based on it, so it can be enjoyed only in its pure form.
Making porous chocolate is almost the same as the recipe for regular bubble-free cocoa sweets.
The only difference is the presence of a special unit for foaming the chocolate mass.
The first option: while the chocolate is being whipped, gas is added to it. The result is a delicious porous chocolate with bubbles.
The second way: chocolate is poured into a mold, placed in a vacuum boiler without air for several hours. And the air that is in the chocolate forms the desired bubbles.
Types of aerated chocolate
A tempting dessert made from white, milk and dark milk chocolate. The most popular of them is dairy. Like other chocolate desserts, this sweetness can be of several types: with or without filling. And some types contain two types of chocolate: white and porous milk.
The benefits and harms of chocolate bubbles
Chocolate has no special contraindications if a person does not have diabetes. Also, sweetness is not recommended for people with impaired metabolism or obesity. Aerated chocolate can be harmful due to its high calorie content and high sugar content. In moderate doses, this sweetness is useful: chocolate improves brain activity, helps prevent depression, improves mood and performance, is good for the heart and blood vessels, and is effective in preventing caries (dark and bitter chocolate).
What is the healthiest chocolate?
The less sugar in a chocolate bar and the more cocoa beans it contains, the more beneficial the sweetness is. It turns out that dark dark chocolate is more beneficial.
Chocolate Norm
Air porous chocolate is useful if you eat no more than 25 grams every day.
How to choose healthy aerated chocolate?
The main ingredient of this dessert is grated cocoa and cocoa butter. If the composition includes cocoa powder or palm, cottonseed, soybean oil, then this sweetness cannot be called chocolate: it is a cheap confectionery bar that is not just unhealthy. And it can even hurt.
Cocoa butter is considered an expensive ingredient not found in cheap aerated chocolate. Instead, sweets include vegetable fats. As scientific studies have shown, these substitutes accumulate in the body and (in the case of regular consumption of inexpensive chocolate) can cause the development of cancer.
To choose good domestic porous chocolate (and feel the benefits of chocolate that Wikipedia writes about), pay attention to the document according to which it was made. If the cooking technology is according to GOST, such sweetness can be bought without fear. If according to TU (Specifications) - there are doubts about the quality of chocolate: the state standard obliges the manufacturer to comply with the requirements, use only permitted and safe for health products. TU also gives the right to use ingredients and technologies that are available to the manufacturer. The quality of chocolate according to specifications, as a rule, leaves much to be desired.
Interesting Facts
In 2007, fans of porous Wispa chocolate (which was especially popular in Russia in the 80s and 90s of the last century) demanded that manufacturers resume production of their favorite sweet. As a result, the British were able to buy Wispa. True, the party was small. In the same year, the owners of the brand gave the opportunity to purchase one of the most expensive Wispa Gold chocolates in the world and wrapped it in food-grade gold packaging. Such a dessert could be bought in jewelry stores and supermarkets.
Chocolate contains flavonoids. These substances are powerful antioxidants, have a beneficial effect on the functioning of the nervous system, and soothe.
Our son loves white chocolate more. For him, we buy such chocolate. But it happens, and I eat a couple of tiles when I really want to, for example, like this time. This time we bought We bought chocolate in five at a discounted price. This chocolate is produced by the Mondelis Rus company.
Chocolate white porous "Air"
2 side Chocolate white porous "Air"
The nutritional value
The packaging of the Airy white chocolate is pale blue. It features white chocolate bars tied to balloons. The design of the wrapper is pleasant and evokes positive emotions. I want to buy and taste chocolate. Packing weight 95 grams. A little less than the usual hundred, but this is due to the fact that the chocolate is porous and has a slightly larger volume. All information about chocolate is on the back of the wrapper.
The composition is quite tolerable. It's a shame that in the first place (in the composition) is sugar, and not cocoa butter. But it's non-dairy and certainly not dark chocolate. Therefore, such liberties are quite acceptable. And yet, cocoa butter in chocolate is at least 20%. As for me, I have always been of the opinion that white chocolate is not chocolate at all. A delicious, sweet bar containing some cocoa butter.
Chocolate white porous "Air"
Chocolate white porous "Air" without wrapper
Chocolate white porous "Air"
Without a wrapper, the tile looks like this (look at the photo). It is all porous in small bubbles. You can see it without even breaking the tile. Air clouds are depicted on each piece. Nice associations. So warm and tender. I want to eat one such small cloud-tile. The taste of chocolate "Air" is very pleasant gentle. But it's too sweet for me personally. And my son really likes it. Air bubbles give the chocolate a softer and more delicate taste. I think the same connoisseurs of white porous chocolate, like my son, I think Airy white chocolate should like it. And my son is delighted with it.
Now it is very difficult to find a person who would not like chocolate. Thanks to the huge variety - dark, milky, white, airy - this product has become a favorite delicacy of many people, because everyone can choose the one that they like the most. And what can we say about children? They are ready to eat sweets all day long. Today we will consider air chocolate, its properties, how it is useful and harmful.
A Brief History of Chocolate
In Latin, chocolate is called the food of the gods. This delicacy has been popular all over the world for hundreds of years. At first it was a wonderful drink made in India, and after a while it became a delicious dessert that people still enjoy today.
Traditionally, the birthplace of chocolate is South America. Tribes of peoples in India made from and added water and pepper to them. Air chocolate is called the food of the Gods because the Aztecs worshiped the chocolate tree. Thanks to the drink made on the basis of the fruits of this plant, stress was reduced and mood was lifted. In addition, this product had a wonderful aroma and wonderful taste. People valued it so much that cocoa seeds were the currency used to pay taxes.
After some time, cocoa beans became known in Europe. The first to know about them were the inhabitants of Spain. The chocolate recipe was not told to anyone and was forbidden to be produced without permission. And those people who revealed the secret of preparing this delicacy were to be executed. For a very long time, airy and regular chocolate was available only to rich people, because the ingredients cost a lot of money. By the beginning of the 19th century, confectioners managed to find a way to make a product from cheaper ingredients, so soon more and more people could afford this type of delicacy.
Making aerated chocolate
Making hot chocolate is easy. His recipe is not much different from the recipe for a regular treat. The main difference is that there is a special knot with which the sweet mass foams.
There are two ways to make air chocolate:
- While whipping chocolate, you need to add gas to it. Due to this, small bubbles form in the mass.
- It is necessary to pour the chocolate into the mold, and then place it inside the vacuum boiler (without air). The composition already has air, due to which the necessary bubbles will appear.
Types of air chocolate
There are several types of this exquisite dessert:
The benefits of air chocolate
Any kind of this product has a number of positive properties. Only 45 grams of such a dessert per day will reduce the risk of a heart attack several times. In addition, the likelihood of developing cardiovascular diseases is reduced.
Air porous chocolate also has the following positive features:
But still, high spirits is the best property of air chocolate. Thanks to him, they also get rid of depression and stress.
The harmful effects of air chocolate
Despite the huge number of positive properties, chocolate, like any other product, has its contraindications. However, these limitations are minor. It is not recommended to use chocolate for people who are allergic to this type of dessert, as well as for those who suffer from diabetes. Due to the high amount of sugar in this product, it can cause dangerous complications for diabetics. This, in principle, and all the restrictions that must be followed when eating chocolate.
calories
There are about 522 kcal per 100 grams of porous chocolate. This is quite a lot, especially for people who are trying to keep their figure, as well as those who are overweight. Such people should not abuse this product.
How to choose air chocolate?
The main ingredients of this product are cocoa beans and cocoa butter. If soybean oil or palm oil and cocoa powder are added instead, then this is no longer chocolate, but cheap one is very expensive, so it is definitely not in the composition of a cheap porous product. It is replaced by vegetable fats, due to which cancer can develop (with regular consumption).
In order not to harm yourself and choose a real porous chocolate, you need to look at the technology and cooking conditions. If the product is manufactured in accordance with GOST, then you can safely purchase it. By state standards, all manufacturers are required to include only ingredients that are safe for health. And if the process of making chocolate meets the technical requirements, then the quality of this delicacy is not at all pleasing. These rules allow the manufacturer to use all the ingredients available to him.
Air chocolate myths
There are a huge number of myths around this beloved dessert, and now we will debunk some of them:
Conclusion
So, we examined air chocolate, what types of it are, the beneficial and harmful properties of this product. As you can see, such a dessert has a lot of positive properties, so you should not limit yourself. There are only a few situations when its use should be approached with extreme caution.
Among all varieties of chocolate products, porous chocolate is the most intriguing sweet dessert with delicate bubbles bursting on the tongue. He is especially loved by women.
chocolate production
Many are wondering how porous chocolate is made, what technology is used to obtain it with such characteristic bubbles? There are several technologies for the production of chocolate.
A special low-speed turbine, located between the liquid mass of chocolate and the temperature machine, creates a high gas pressure inside itself in operating mode, foams the supplied mass, saturating it with nitrogen, carbon dioxide, the release of which leads to the appearance of those very voids in the tiles, which are commonly called pores. The technological parameters of the machine, its foaming units are located so that the bubbles are evenly distributed throughout the chocolate bar. Each manufacturer makes chocolate according to its own recipes and at different operating modes of the turbine device.
According to another technology, the chocolate mass is first poured into special molds (3/4 of their area). Forms are placed in vacuum boilers and left for 2-3 hours in an airless space at a temperature of 40-45°C. Under the influence of such a vacuum and temperature conditions, the air bubbles in the tiles expand, forming voids or pores.
Aerated chocolate must meet certain quality standards. The product must be:
- delicious;
- fragrant;
- saturated;
- with a pronounced structure and a homogeneous mass.
Like the type of chocolate, the color must also comply with the established regulations. Milk should have a light brown color, white porous - cream color, dark porous - dark brown. The surface should not have white bloom, spots. When adding nuts, only a slightly dull surface is allowed. The recipe of this type does not involve the addition of cocoa butter, other fats.
Benefits of aerated chocolate
Aerated chocolate is quite popular today, although it is significantly inferior to other types in terms of useful qualities. The product is high-calorie, contains a lot of sugar. Sugar is necessary to improve brain activity, but eating chocolate in large quantities is still not worth it, especially for people who are overweight, suffering from cardiovascular diseases, diabetes, or allergies to such sweets. The flavonoids included in the composition have a calming effect on the human nervous system.
Cocoa butter is an expensive ingredient. Porous chocolate is made from vegetable fats, cocoa butter is practically not used for it, so the product is inexpensive and available for mass consumption. Scientists have proven that substitutes can accumulate in the body and lead to the development of cancer. You can not regularly use porous chocolate, you can eat no more than 25 g of the product per day.
What is included in the composition of the porous delicacy
England is considered the birthplace of aerated chocolate, where the first “bubble” version was made at the beginning of the 20th century. The bar weighed not the usual 100 g, but only 70 g. The first domestic porous chocolate was the Humpbacked Horse and Slava, produced by the Krasny Oktyabr factory in 1967.
What is in milk chocolate
Milk aerated chocolate consists of milk, sugar, cocoa. According to GOST, the composition includes:
- dry cocoa products (25%);
- powdered milk (products of its processing -12%);
- milk fat (12%);
- total fats (25%).
The basis for the production of a milk type of chocolate is a dessert, crushed mass, placed in chambers for saturation with gases that contribute to the appearance of bubbles and an increase in volume. It is milk chocolate that is larger in volume and weight, unlike other monolithic types. It is available in pure form or with additives from dried fruits, nuts, puffed rice. Sometimes vanillin or lecithin is added. Most often on the shelves there is milk porous chocolate "Alenka", "Russian Chocolate", "Union Brand", "Air", "Victory".
What is in white aerated chocolate
White porous chocolate is slightly different in composition from other types. It includes sugar, vanillin, cocoa butter, milk powder. No cocoa powder is added, so the tiles have a white appearance. White chocolate is suitable for those sweet tooth who, due to allergies, are contraindicated in bitter or milk types of chocolate (it is the theobromine content in cocoa powder that often leads to unpleasant consequences).
White chocolate is caffeine-free, so it's safe for kids, which adds to its appeal.
In any case, the product is high-calorie, and it is not recommended to eat it in unlimited quantities. 100 g of chocolate contains 541 kcal. According to the energy value of protein in a tile - 17 kcal, fat - 274 kcal, carbohydrates - 249 kcal.
Many gourmets do not like the sugary taste and low nutritional value of this product. But he still has a lot of fans. The taste of hardened condensed milk is to the liking of many.
White chocolate is often used in cooking to add to desserts. Also, this type of chocolate can be bought in liquid form in tubes. It does not have to be melted and can be safely added to your culinary delights and sweet pastries.
Is it possible to cook a porous treat at home
Chocolate is made using high-tech special equipment, so it is impossible to cook it at home. At home, you can only melt it in the microwave (in defrosting mode for 2 minutes) or in a steam bath in order to prepare chocolate icing. To get a good glaze, it is better to choose chocolate with a high content of cocoa butter and without fat.
To melt the tiles in a water bath, you need to heat the water to 80 ° C, reduce the heat and put a bowl of chocolate mass on top. Do not cover the bowl with a lid to prevent condensation. When the last piece is melted, the bowl must be removed from the fire. It is not recommended to melt more than 200 g of chocolate at one time. If necessary, the procedure can be repeated.
In any case, it is better to eat this delicacy in its whole form. The product is produced by many manufacturers of high quality, and a delicacy with air bubbles will certainly bring pleasure to tea drinking for both adults and children.
Everyone makes a choice in favor of one or another type of chocolate. You need to eat it, it is useful: it develops memory, gives strength, confidence, vivacity, inspiration. But do not abuse chocolate: its immense eating puts a strain on the heart, leads to a set of extra pounds and diabetes.