its back.....

Had one today, Mrs H picked one up from the local shop for me.

Mmmm... nostalgic choccy!

Take a piccy of it, before they dissapear again!

Same packaging!!!

59p for a Wispa?

Its been around still, only slightly different in the form of Dairy Milk Bubbly.

Speaking of chocolate, Mint Big Feast ice cream lollies are back on sale.

Aero is much nicer. I find Cadbury's chocolate very bland.


uk.youtube.com/watch?v=bQVJWd22GHU

Anyone else find Ruth Madoc's voice sexy? ;D

Choccy fluid dynamics are fascinating. Wispas and Aeros have two main differences - net bubble size and edge-creep (open bubbles). Each form of choccy has a specific gravity and melting point, quite deliberately engineered - often there will be emulsifiers and moisteners. Moisteners are fairly important in the whipping process - the chocolate designer needs the maximum work time before the taste/colour of the bar changes.

Both are whipped chocolate, but Aero has a bigger bubble and is more often near the surface, I suspect Aero are quickly whipped into a large-bubble foam, rapidly pumped to flash-cooled moulds - Mint and Orange Aeros would have partially set plain outers that have the flavoured foam injected at relatively high pressure.

Wispas on the other hand have a small bubble size with (from memory) a thicker solid layer without bubbles when compared to Aeros. This is more difficult to achieve - the chocolate would need to be whipped into a more consistent colloidal foam, probably requiring more lecithins and other additives to make the choccy have a longer, lower temperature working time. Wispas would be force-extruded - the wall friction between the extrusion mould and the kinetic energy of the hot, bubbling choccy needs to be precisely matched, mess up your variables and you get too many bubbles near the surface - thereby looking like your nearest trade rival or having very thick non-bubbled choccy with an inner core of foam. I suspect wispas have more ambient cooling and a less energetic pump/mould path than Aeros, the mix would be thicker, more uniform froth and closer to it's respective setting point. All of which is a bit more difficult to achieve than an Aero.

Disclaimer: I've never worked in the sweet industry, just guessing about the mechanics and I've not tried a new one yet! ;D

My apologies - I can make an educated guess at all sorts of random stuff. ;D

The first conversation me and angelislington had was about the manufacture of Pringles. It involves cylindrical spray-baking! (That's not a euphemism, BTW) [1]. Concurrent bottom-hardening and force injection in jaffa cakes can bring entire pubs to a halt.

[1] By The Way.

I always knew that you were a bit fruit & nut Wayne... now we have the evidence ;D ;D ;D

Now...whatever happened to taxi bars - that's a real 80's throwback