Why does chocolate get so brittle after being aerated or injected with other gasses such as nitrogen or carbon dioxide?

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Kulvir Singh

Both lead to hardening.

Muhammad Ahmed Waqas

because air has direct impact on how quickly water contents in chocolates evaporates during aeration. May be the N and CO2 are acting as drying agent here.

Ahmad Ehtiati

Maybe its related to changes in fat crystalline structure in comparison with not aerated chocolate, due to presence of hydrophobic materials.