A method of making chocolate is provided, comprising the steps of: (a) preparing a mouthpiece that can contain chocolate; (b) receiving the prepared chocolate into the mouthpiece and installing a temperature sensor and/or a heater into the mouthpiece; (c) connecting the mouthpiece of step (b) with a smokable aerosol product main body to complete the making procedure. The chocolate prepared by this method enables a dual consumption regime of both retail consumption and realistic smoking aerosol experience.

The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer=(M2M1)/M2Wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. An aerated confectionery shell obtainable by this method is also provided.

Provided is a method for manufacturing a baked chocolate by shaping a chocolate to a prescribed shape and baking, wherein the inherent softness of chocolate can be maintained in the interior of the baked chocolate obtained thereby, and sagging during baking and uneven baking can be prevented. During baking of the shaped chocolate in an oven, characterized in that an ambient temperature during a first half of baking is set to 170-350 C., an ambient temperature during a second half of baking is set to 150-330 C., and the temperature during the first half of baking is set to at least 20 C. higher than the temperature during the second half of baking. The baked chocolate is preferably aerated to a specific gravity of 0.3-1.1.

A method of entraining gas in a flowable food product comprising the steps of accelerating the flowable food product in a flow direction through a flow channel that includes a ramp. Gas is injected into the flowable food product transverse to the flow direction through a porous surface or plate while the food product traverses the ramp to generate a froth. An apparatus for entraining gas in a food product, comprises a source of flowable food product and a food product pump to accelerate the food product through a flow channel. A ramp is disposed in the flow channel as well as a porous surface forming a wall of the flow channel opposite the ramp. A source of gas is in communication with the porous surface, wherein gas is entrained in the food product as it passes by the ramp and the porous surface.

Provided is a method for manufacturing a baked chocolate by shaping a chocolate to a prescribed shape and baking, wherein the inherent softness of chocolate can be maintained in the interior of the baked chocolate obtained thereby, and sagging during baking and uneven baking can be prevented. During baking of the shaped chocolate in an oven, characterized in that an ambient temperature during a first half of baking is set to 170-350 C., an ambient temperature during a second half of baking is set to 150-330 C., and the temperature during the first half of baking is set to at least 20 C. higher than the temperature during the second half of baking. The baked chocolate is preferably aerated to a specific gravity of 0.3-1.1.

A method of making chocolate is provided, comprising the steps of: (a) preparing a mouthpiece that can contain chocolate; (b) receiving the prepared chocolate into the mouthpiece and installing a temperature sensor and/or a heater into the mouthpiece; (c) connecting the mouthpiece of step (b) with a smokable aerosol product main body to complete the making procedure. The chocolate prepared by this method enables a dual consumption regime of both retail consumption and realistic smoking aerosol experience.