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Comment by devb | Hacker News Reader

I don't know where you're getting the 5% figure. It's more like 50% sugar content for most commercial chocolate products.

http://www.medicalnewstoday.com/articles/262978.php

(One teaspoon weighs approximately 4 grams)

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Just found a nutritional chart that says a 41g piece of Nestlé milk chocolate (probably worst case scenario) contains 27g of carbs.

Now, a volume of liquids and solids when mixed together do not necessarily add up to the same volume of the originals. For instance mixing a fluid ounce of alcohol and water won't result in 2 ounces of combined fluid.

So while they're talking about taking ~13g of sugar out of each serving (32% of the weight), that does not mean they need exactly 32% filler to make up the difference. Could be a lot less than that.

Several chocolate products in the UK seem already to have done the foam trick (add air), particular ones like Thorntons (individual chocolate box chocolates). You can only do that so much though. They used to be one of my favourites but now they're more like mousse than anything, the mouth feel is very poor and the flavour is greatly reduced - adding air with individual wrapped chocolates works commercially because they don't have a weight marked on them.

Cadbury, trimmed bars using carefully designed shapes (rounding off corners, adding curled edges) that seem as big; also adding cheap filler like popcorn or puffed rice.

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