1. A method for manufacturing aerated chocolate, which involves injecting a gas phase into tempered liquid chocolate just before the chocolate is molded, so that the gas phase forms a plurality of bubbles, forming a discontinuous phase dispersed throughout a continuous fat phase, wherein the gas phase is obtained by introducing solvent components in the composition of the gas by bubbling gas through a reservoir containing the solvent for the distribution of gas fazy.2. The method of claim. 1, wherein the gas is air, nitrogen dioxide or nitrogen oxide ugleroda.3. A method according to Claim. 1 in which the solvent component is selected from water, glycerol, ethanol, or propylene glycol or any triatsetiglitserina smesi.4. A method according to any one of the preceding claims, wherein the gas phase injected into the tempered liquid chocolate to aerate the liquid chocolate just before it is fed to the jigging head aerated chocolate is fed through nozzles jigging head to forms for molding mold is vibrated, aerated chocolate is cooled, solidified and removed from the molds by conventional methods to form a porous shokolada.5. A method according to any one of claims. 1-3 for the production of aerated chocolate, which has a higher thermal stability, in which the gas phase includes water or glycerol as a special component rastvoritelya.6. The method of claim. 3, wherein the solvent component comprises a flavoring and / or krasitel.7. The method of claim. 6, characterized in that the flavoring is selected from vanilla, vanillin, ethylvanillin, orange oil, peppermint oil, strawberry, raspberry, or any smesi.8. The method of claim. 6, characterized in that the edges1. Способ изготовления пористого шоколада, который включает впрыскивание газовой фазы в темперированный жидкий шоколад непосредственно перед тем, как шоколад будет отформован, так, что газовая фаза образует множество пузырьков, образуя дискретную фазу, диспергированную в непрерывной жировой фазе, при этом газовую фаз
