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.............................. WISPA Cadbury
Logo and Trademark..............................
Wispa is a chocolate bar made by Cadbury for the U.K. and Ireland market. Subtypes of this bar included Wispa Gold (caramel filling) introduced in 1995, Wispa Bite (caramel and biscuit filling) introduced in 2000, Wispaccino (coffee filling) and Wispa Mint (mint layer). The bar was launched in 1981 as a trial version in the Tyne-Tees area of North East England[citation needed] and with its success it was introduced nationally in 1983. It was seen as a competitor to Nestle's Aero. The bar was seen as a favourite and an icon of the 80s. Despite this the product had declining sales and was discontinued as the Wispa in 2003 but, helped by an internet campaign, it has been relaunched. In 2003, after its discontinuation, Cadbury brought the Wispa back onto market as "Dairy Milk Bubbly", reformatting it as a standard 'chunks' bar (similar to other 'Dairy Milk' products,) instead of the earlier whole-bar approach. In 2007 Cadbury relaunched Wispa.
Since the discontinuation of the Wispa bar in 2003, several internet campaigns and an online petition to bring it back slowly gained momentum. During Iggy Pop's 2007 performance at Glastonbury Festival, several Wispa fans invaded the stage armed with a banner saying "Bring Back Wispa." In addition, several "Bring Back Wispa" groups on Bebo, MySpace and Facebook were set up. In August 2007, these campaigns prompted Cadbury to announce that the bar would be relaunched on October 8, 2007. for an initial limited production of 23 million bars, with a permanent return possible if sales are high enough. Predictions that the relaunched product would be marketed as Wispa Classic proved unfounded, and the new Wispa hit shelves in similar packaging to the original bar.
On the 24 August 2007, the first box of the relaunched Wispas was put up for auction on Ebay, with a press release from Cadbury saying that the auction is real and that the proceeds (the winning bid was £195.00) are going toward the Cadbury Charity, Ghana for the Source.
The tiny bubbles within the chocolate are formed by aerating the molten chocolate with gas, typically carbon dioxide or nitrogen while at a low pressure which causes microscopic gas bubbles to form within the liquid. The liquid is then brought up to atmospheric pressure as it cools, causing the gas pockets to expand and become trapped in the chocolate.
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