Chocolate flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or
Aero (chocolate) times in the word "AERO." In the 1970s, an advertisement was aired in which had kids flying an Aero bar as if it was a kite. There are several flavours of Aero. These include the Original Aero (which consists of milk chocolate throughout), Mint Aero (with a green, bubbly, mint flavoured centre, covered in milk chocolate), Caramel Aero (with a caramel layer on top of the chocolate layer), Dark Chocolate Aero, White Chocolate Aero, Latte flavour Aero and Crispy Aeros (similar to Nestlé Crunch bars). Orange Aeros (orange/chocolate layered) were sold for a while as well, and larger 100 g