The recipe for chocolate bars is fairly standard: cocoa, cocoa butter or other oils, sweeteners, and perhaps some nuts or a fruity filling. Now, with prices for cocoa, sugar, and other commodities soaring, candy makers are finding a simple ingredient—air—can help pump up profits. Nestlé is making a big push for its aerated chocolate brand, Aero, Barry Callebaut is adding more air to fillings, and Cadbury last year launched a new version of its aerated Wispa bars after reintroducing the brand in 2007.
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