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Could it be air? Like, they physically structured the sugar granules to have tiny air pockets inside them? It doesn't necessarily have to be restructured at the molecular level...

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The sugar in chocolate is dissolved, right? So there aren't any granules in the final product. They already mix air into most cheap chocolate-like candy products.

No, not fully dissolved. The sugar grain size is what determines smooth vs gritty mouth feel. There are micrographs on the harvard wiki, and in my video, linked from another comment https://news.ycombinator.com/item?id=13087023

There are porous aggregate sugar grains already in use. It's not that they're full of air, just smaller than usual particles (so they dissolve faster) roughly clumped into normal sized agglomerations.

Thanks! Should have known there was more to it than I realized, interesting.

This is the most plausible hypothesis I've heard since it's already been done with ice cream, and people actually enjoy and prefer the experience of it(despite the obvious downside of getting less Stuff).

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