For this piece, I wanted to see if it was possible to make a candy bar that is built like a cake. The challenge though, is making the components shelf stable, since candy bars should ideally be kept at room temperature if that temperature happens to be 68 degrees Fahrenheit.
What I decided on for the candy bar's components was:
Bubble chocolate (or aero chocolate), which is chocolate with 10% of canola oil added, poured into a heavy cream whipper and filled with nitrogen charges to aerate the chocolate. The chocolate and oil mix is then pushed out of the whipper filled with thousands of bubbles. When the chocolate sets it sets with all of the bubbles in it. This preparation is meant to emulate chocolate mousse (aerated chocolate without the perishable ingredients). It is the top layer of the candy bar. Now, this is not a new preparation. It has been around for a while. In the UK it is a popular candy bar.
The next layer is a grapefruit jelly. It is sweet but tart at the same time and adds moisture.
When I was thinking of the cake component, I wanted a cake with a lot of moisture that could last for at least two weeks without going bad. The answer was a thin layer of angel food cake.
The last component is a thin layer of house made praline, which also adds some texture.