To get the bubbles out of Aero you need to carefully melt the chocolate around them. I use my mouth to do this.

Alternatively you could try just holding it in your hand and squeezing gently. Or you could use a bain marie, and if you invert a funnel over the Aero you could collect the escaping bubbles in a testtube.   If you are in a rush a frying pan over a fire will do. Do not use a non-stick because scraping out the chocolate when cool risks damaging the surface.

More sophisticated techniques are required if you wish to separate the outer layer of chocolate from the filling in the fancier varieties. I leave this to you as a home project.