Bubble Chocolate FAQ

Why add bubbles to chocolate? Chocolate is most satisfying when its melting point is close to one's body temperature. Infusing chocolate with bubbles enhances the mouth experience because the resulting structure causes chocolate to melt more rapidly across the tongue. Bubbles create a unique texture, which in turn, creates a more immediate, satisfying taste sensation.

How do the bars get filled with bubbles? Creating Bubble Chocolate is both an art and a science. Our proprietary procedure includes the following steps: first, infusing the bubbles throughout the chocolate at just the right time and temperature, followed by molding and cooling the chocolate so that the bubbly structure remains inside while a smooth outer shell is formed.

What is the best way to experience the taste of aerated chocolate? The best way to enjoy the unique taste sensation of Bubble Chocolate is to start by breaking off a small piece and chewing it gently until it begins to melt. Your mouth-feel will move from slightly dry to moist and creamy. This occurs when your taste-bud receptors are drawn to the chocolate bubbles as they begin to melt.

What is the best way to store aerated chocolate? Bubble Chocolate is best stored at a constant, cooler room temperature, not higher than 70°F and not below 55°F. It should also be stored away from light and heat, and without refrigeration. Because chocolate can absorb moisture and odor, it is best to keep chocolate wrapped well and away from highly scented foods or aromatic items.

Storing in too-warm temperatures causes fat bloom, which appears as light gray or white swirls. As chocolate softens, it looses its outer gloss and its bubbly texture inside.

Storing in damp conditions, such as refrigeration or high humidity (above 60 percent), causes sugar bloom. Both the texture and appearance are altered, causing a grainy, rough surface and visible white dots or streaks on the chocolate.

Does aerated chocolate have fewer calories as compared to solid chocolate? The simple answer, using actual weight comparisons, is perhaps slightly less depending on the brand of solid chocolate. The more complex answer is about portion control. Visually, a Bubble Chocolate bar is almost twice as thick as a solid regular bar. Also, the taste is more immediate as the chocolate begins to melt on your tongue. This burst of flavor tends to satisfy your chocolate craving sooner. Being satisfied by smaller portions means fewer calories. Enjoying 6 pieces of Bubble Chocolate is about 100 - 110 calories.

Are your dark chocolate bars Kosher (dairy-free)? Although milk is not an ingredient in our dark chocolate bars, they are processed on the same equipment used to process our milk and coffee milk chocolates.

Where is Bubble Chocolate manufactured? Bubble Chocolate is made in Belarus, where we found the right combination of expertise and equipment to produce our aerated bars. We carefully chose a manufacturing partner with a rich history in crafting premium chocolates since 1924. Additionally, the main ingredient is premium Dutch chocolate, which is specially blended for us in Holland.

What are the benefits of dark chocolate? Dark chocolate appears to hold the highest amount of flavanol, a natural source of antioxidants similar to those found in berries and green tea. This antioxidant power is believed to help the body's cells resist damage caused by free radicals. For more information, please see the Cleveland Clinic's article, The Heart-Health Benefits of Chocolate Unveiled.

If you have additional questions about Bubble Chocolate, please contact us.