The Aero Truffle Milk Chocolate Bubble Bar is the sister to the Aero Caramel Bubble Bar. They are both fairly new to the market with super cute packaging. The name is also very appealing, and anything that “states” truffle has to be tried, tested, and rated (it is in my job description)....After having seen this in the grocery isle, I seized it so fast as though it was the last bar on earth. Greed overcomes me in general when it relates to chocolate. I am not the same loving, kind, and quiet person that I am known for, but instead, the Tiger Choco Beast emerges. I can smell, see, sense, even hear the chocolate from a mile away, literally. I will put up a good “fight” when it comes to chocolate. “It is all mine!" Seriously, do not mess with the chocolisciously delightful blogger. My painted, sparkly, pink claws appear, and do not budge until I have conquered all. Well enough cute talk, let's get on with the review. The Aero Truffle Milk Chocolate Bubble Bar is much nicer than the caramel version in every way possible. It is not overly sweetened to the point that it is a burden. The chocolate actually tastes superior once the caramel flavouring is gone. It melts softer, has a smoother texture, and the air spaces in between the chocolate is what allows for the creamier consistency. Once the chocolate has disappeared, I am left with a very subtle chocolaty taste that is not at all overpowering. Despite the fact that there really is no extra ingredient to indicate the truffle, I still thoroughly enjoyed this bubble bar, and was reaching for seconds. Downside, second to last ingredient, I just do not understand. Help!!! According to Wikipedia, here is what it claims to be: “Polyglycerol polyricinoleate E476, is an emulsifier made in a three-step process from glycerol and fatty acids (usually castor bean derived). PGPR reduces the viscosity of chocolate and similar coatings and compounds. It works by decreasing the friction between the particles of cacao, sugar, milk, etc. present so they can flow more easily when melted. It is used at low levels (below 1%). It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by Esther bonds. The Food and Drug Administration (FDA) has officially deemed PGPR safe for human consumption, setting the accepted daily intake from 0 to 7.5 milligrams per kilogram of body weight. Short-term studies on rats and chickens showed reversible liver enlargement as a result of higher doses of PGPR, but those were deemed a result of increased hepatic workload”
There you have it, glycerol and fatty acids, yuck. This one tiny, little ingredient is what will negotiate whether this chocolate bar should be rated in the low 2’s or higher 2’s. I think that it is not acceptable to just throw such artificially made ingredients in anything for that matter, let alone chocolate. I will therefore rate accordingly.
Ingredients: Sugar, Milk Ingredients, Cocoa Butter, Cocoa Mass, Whey Powder, Modified Palm Oil, Lactose, Soya Lecithin, Polyglycerol Polyricinoleate, Natural Flavour
Chocolisciously Delightful Rating: 2.1 / 5.0
Affordable but still Savory
This blog page is dedicated to inexpensive chocolates that are continuously, to this day, enjoyed daily by many chocolate lovers out there. I still happily delve my taste buds into a good old-fashioned, so tasty, and yet simple Mr. Goodbar. To top it off, the cost allows for a much "Sweeter" satisfaction on your fuller wallet!