Aqueous foaming compostion and method for homogenizingly incorporating water into lipophilic materials

Chocolate and cocoa based products comprising an aqueous foamer composition consisting essentially of

• at least one physiologically acceptable amphipatic foaming agent having at least a hydrophilic group and a hydrophobic lipophilic group, wherein said foaming agent is selected from the group consisting of non-toxic and bioacceptable lipids, sterols, polypeptide foamers, animal and vegetal protein foamers, saponins, esterified sugars and carbohydrates, glyceride esters, milk proteins, edible cationic, anionic and non-ionic surfactants, polyoxyalkylene sulfates, sulfonates and phosphonates, and quaternary ammonium compounds,
• said aqueous foamer composition being capable of forming upon beating or whipping in the presence of a gas or air, a foam of density 0.2 g/cm.sup.3 or less consisting of fine air or gas bubbles sufficiently stable not to break when blending the foam with a molten lipophilic material selected from the group consisting of chocolate, peanut butter, confectionery fillings, confectionery topping, cake icing and praline so that the water in said aqueous foam becomes intimately and homogeneously distributed in said lipophilic material in an amount of 0.05-5% by weight, before degassing.