Laughably bubbly chocolate

Using nitrous oxide ? or "laughing gas" ? to put the bubbles in chocolate produces a more intense, melt-in-the-mouth flavour, according to Chemistry & Industry magazine. Gases like carbon dioxide or nitrogen are commonly used to produce the air bubbles in aerated chocolates like Aero. Researchers at the University’s School of Food Biosciences tested the effects of aeration with four gases ? nitrous oxide, nitrogen, argon and carbon dioxide ? on the sensory properties of chocolate batches provided by Nestle. A panel of 20 non-expert testers said that chocolate aerated using laughing gas had the most intense cocoa flavour.

This is according to a press release issued by the University of Reading, where the experiment was conducted.

(Thanks to Adiyasa Dwitama for bringing this to our attention.)

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