2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Chocolate "Whispa" is a sweet porous bar produced by the world famous company Cadbury. The appearance of this delicacy on the market was accompanied by a powerful advertising campaign with the participation of movie stars and show business, so the chocolate was doomed to success: in just a couple of years it gained popularity in the UK, and a year later - all over the world.
The history of the bar
Wispa chocolate was created in 1980, first appeared on store shelves in North East England in 1981, and already in 1983 was successfully sold throughout the UK. Film and show business stars were involved in the advertising of the sweet delicacy, so the porous bar quickly became famous far beyond the Foggy Albion: in the early 90s, "Vispa" gained popularity all over the world.
In 2003, Cadbury launched a new brand called Dairy Milk and the Wispa chocolate was discontinued. As part of the rebranding, the whole bar changed its shape: portioned strips appeared on it,as on other products of the brand, but it was called Dairy Milk Bubbly. In 2007, a team of enthusiasts launched an entire Internet campaign in support of their favorite chocolate bar, and Cadbury management decided to bring back the classic version. In 2008, Wispa chocolate reappeared in stores in Britain and Ireland. This happened to the great joy of fans and connoisseurs.
The popularity of the traditional Wispa bar forced the manufacturer to expand its product line and several new flavors were released to the market: walnut, mint, with layers of caramel and biscuit, dark chocolate, a delicious chocolate drink, as well as chocolates in the form of Easter eggs and ice cream with chocolate chips.
What is aerated chocolate?
A harmless gas, usually carbon dioxide or nitrogen, is injected into melted chocolate at high pressure. Then the pressure drops to a normal level, the chocolate mass cools down and as a result, gas pockets form inside the liquid - tiny bubbles that persist even after solidification. Oxygen is not used in the production of porous bars, as this oxidizes the product and spoils the taste. After the mass has cooled, "Vispa" is covered with a whole layer of ordinary chocolate, and then packed in a sealed package.
Many people eat chocolate regularly, but few know that the shape of the bar has almost as much effect on taste as the composition of the ingredients. Due to the porous texture, the mass melts faster in the mouth and taste buds perceive the product differently than traditional chocolate. Evensimilar ingredients are used, the taste of solid and aerated chocolate will be quite different.
Composition and nutritional value of Wispa chocolate
The composition includes the usual set of ingredients for such bars: milk, sugar, cocoa butter, cocoa mass, vegetable fats (palm oil and shea butter), emulsifier (E442), and flavors. However, these standard ingredients give Whispa chocolate its unique, delicate yet intense taste. The nutritional value of a bar per 100 grams of the product is: fats - 34 g, of which saturated fats - 21 g, proteins - 7.3 g, carbohydrates - 52.5 g, fiber - 1 g, energy value 550 kcal. Thus, one chocolate bar weighing 39 grams contains 215 kcal, 13.3 g of fat, 2.8 g of protein and 2.5 g of carbohydrates.
Types and tastes of "Vispa" chocolate
In addition to the traditional bar, Cadbury produces a line of chocolate products with the same name:
- Wispa Bar - a porous chocolate bar of three types: milk, milk combined with white, with nut filling.
- Wispa "Filbert" - a classic porous milk chocolate bar with a hazelnut layer.
- Wispa Mint - a combination of milk chocolate and delicate mint.
- Wispaccino - a bar with a rich coffee flavor.
- Wispa Bite - A caramel layered biscuit covered in milk chocolate.
Another popular flavor is Wispa Gold. appearance is notdiffers from the traditional bar, but under the layer of chocolate icing there is a layer of viscous, golden caramel. Also in the product line there is an absolutely magnificent drink - hot chocolate "Vispa", which is diluted with milk and turns into a foamy, fragrant mass.
More than 35 years have passed since the creation of the porous bar, but "Vispa" does not lose popularity to this day: a delicate, fragrant, melting in the mouth sweet mass is still loved by many connoisseurs of this unique taste. Although new brands regularly appear on store shelves, Cadbury's chocolate remains among the leaders.
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