York Science & Innovation Grand Tour May - Sept 2012

Sponsored by Aviva

02 Blake Street

Did you know?

One AERO® bar has approximately 20,000 tiny air bubbles trapped in delicious chocolate. It has been scientifically shown that the addition of tiny bubbles in chocolate increases the flavour and enhances the creamy texture.

Each AERO® bar is created by a unique process which involves applying pressure to dissolve and disperse the air in the chocolate. The real science goes into making the bubbles the right size and ensuring they are evenly distributed throughout the bar, making it light & creamy.

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