Cocoa solids require the addition of extra cocoa butter to cocoa liquor, leading to a cocoa solids surplus and thus a relatively cheap supply of cocoa powder. This contrasts with the earliest European usage of cocoa where, before milk and dark chocolate was popularized, cocoa powder was the primary product and cocoa butter was little more than a waste product. Cocoa solids contain flavanol antioxidants, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. Health benefits have been attributed to cocoa flavonoids. Natural cocoa powder has a light brown color and an extractable pH of 5.3 to 5.8.
Aero (chocolate) Strawberry flavour and a new variation of a Caramel Aero. While bars were (and still are) produced with chocolate and a liquid caramel, the new Caramel Bubble Bar consists of a Caramel flavoured white chocolate centre with a milk chocolate coating. Japan has produced a number of unique Aero flavours, among them Vanilla Milkshake, Hot Milk, Green Tea and others. They usually consist of a flavoured, coloured chocolate centre and outer milk chocolate layer. Aero Cocoa (plain, Green Tea and Strawberry flavours) is also sold in Japan. Released in 2006, the Aero Vanilla Yogourt flavour was released only in Canada.