Who Invented Bubble Chocolate Filled with Air Pockets? [Delicious Stories]

Invented During the “Chocolate Wars” of the 1930s

Produced by Injecting Gas into Liquid Chocolate and Freeze-Drying

Discontinued After Three Years, Then Gained Explosive Popularity After the War

Editor's NoteThe first confectionery is believed to have originated in ancient Mesopotamian civilization. This means that sweets have accompanied every moment of human history. From biscuits and chocolate to ice cream, we bring you the delicious stories behind the snacks we love.

As imported chocolate began to be distributed in Korea, a particular product caught the attention of consumers: so-called “bubble chocolate,” filled with air pockets throughout. The most representative products are Aero from Swiss company Nestle and Bubbly from British brand Cadbury. Who invented bubble chocolate, which is so unique in both appearance and taste?

The Official Name for Bubble Chocolate is Aerated Chocolate

Cross-section of Cadbury 'Bubbly', the iconic aerated chocolate. TikTok capture

The defining feature of bubble chocolate is its texture. Unlike regular chocolate, which is hard, bubble chocolate crumbles softly—almost like air. This is because the bubbles inside the chocolate actually contain layers of air. Thanks to this, bubble chocolate melts more easily in the mouth than regular chocolate, has a moist texture, and leaves a clean finish without any lingering aftertaste, which has led to a devoted fan base.

The official name for this type of chocolate is “aerated chocolate,” which can be translated as “chocolate filled with air.” Aerated chocolate was invented in the 1930s and is considered a relatively new product among solid chocolate varieties.

An Innovation Born from the Chocolate Wars of the 1930s

An Aerated chocolate advertisement from the 1930s by Rowntree. It highlights the cross-section filled with bubbles, emphasizing the difference from regular chocolate. Official Facebook page of York Chocolate Factory.

Aerated chocolate was patented in 1935 by the British confectionery company Rowntree. Upon its launch, aerated chocolate achieved sensational popularity in the UK and other Commonwealth countries, to the point where it sparked a “chocolate war.”

During the 1930s, competition in the European chocolate market was fierce. Major chocolate maker Cadbury shook up the market with its high-quality milk chocolate, while in the United States, the Mars Bar—filled with chocolate spread—was being imported, threatening the traditional chocolate artisans. New chocolate products were continuously flooding the market, and Rowntree poured extensive efforts into research and development to create a chocolate unlike any before.

Rowntree developed a unique process in which liquid chocolate was placed in a high-pressure vessel, injected with gas to create bubbles, and then freeze-dried to set it into a chocolate bar. This was an innovative application of the “freeze-drying” technology that was popular in the 1930s to chocolate production. Thanks to its unique texture, aerated chocolate made a lasting impression on consumers. To outdo rival Cadbury, Rowntree advertised aerated chocolate as being superior to milk chocolate, which led to a heated rivalry and public disputes between the companies.

Production Halted by World War II... Blossomed After the War

Since the 1980s, aerated chocolate production technology has ceased to be the exclusive domain of Rowntree. Competitor Cadbury opened the era of 'micro aerated chocolate' with much finer bubble layers by launching the Wispa chocolate bar. Screenshot from Sweety Candy's website

However, aerated chocolate was soon discontinued due to the outbreak of World War II in 1939. At that time, most domestic production facilities in the UK were converted to munitions factories, and rationing was implemented. As a result, Rowntree was unable to spare resources to produce luxury foods like chocolate. After the war, Rowntree resumed production of aerated chocolate, which soon captivated palates not only in the UK but also in the United States, New Zealand, and beyond.

Over time, the patent term “aerated chocolate” gradually faded from use. This was because advancements in high-pressure containers and freeze-drying technology meant that the technology for injecting gas into chocolate was no longer exclusive to Rowntree.

Ghana Chocolate's 'Ghana Airlight' Chocolate. 11st Homepage

During the 1980s, Cadbury, Rowntree’s competitor, launched the Wispa chocolate bar, which featured a much finer layer of bubbles than Rowntree’s products, ushering in the era of micro aerated chocolate. Cadbury also succeeded with its Bubbly chocolate, establishing itself as the de facto standard for aerated chocolate. Meanwhile, Rowntree was acquired in 1988 by Swiss multinational confectionery company Nestle. Aero, which was once Rowntree’s aerated chocolate product, is now produced under the Nestle brand.

Korean confectionery companies have also developed aerated chocolate. Lotte Confectionery’s Ghana Chocolate launched its first aerated chocolate, “Airsell,” in 2004. Although Airsell was discontinued in 2012, Ghana Chocolate introduced its second-generation product, “Ghana Airlight,” in 2017.

This content was produced with the assistance of AI translation services.