A chocolate bar is a confection containing chocolate , which may also contain layerings or mixtures that include nuts , fruit , caramel , nougat , and wafers . A flat, easily breakable, chocolate bar is also called a tablet . In some varieties of English and food labeling standards, the term chocolate bar is reserved for bars of solid chocolate, with candy bar used for products with additional ingredients.
57-648: Chokito is a combination chocolate bar brand, created and owned by Nestlé . The original bar consists of an ingot-shaped caramel fudge center, with a coating of milk chocolate and crisped rice on the outside. It is manufactured by Nestlé in Switzerland , Brazil , and Australia . The Chokito bar is originally made in Switzerland at the Nestlé-owned Cailler factory in Broc since 1964, as
114-444: A wedding cake , birthday cake , or Halloween . The chocolate company Cadbury (under the guidance of Richard Cadbury ) was the first to commercialize the connection between romance and confectionery, producing a heart-shaped box of chocolates for Valentine's Day in 1868. Tourists commonly eat confections as part of their travels. The indulgence in rich, sugary foods is seen as a special treat, and choosing local specialties
171-607: A "staple food" for tax purposes requires that the sugar or fat content be no more than 2% of the weight of the flour, so some products sold as bread in the US would be treated as confectionery there. Cakes have a somewhat bread-like texture, and many earlier cakes, such as the centuries-old stollen (fruit cake), or the even older king cake , were rich yeast breads. The variety of styles and presentations extends from simple to elaborate. Major categories include butter cakes , tortes , and foam cakes . Confusingly, some confections that have
228-491: A chocolate factory where he developed a millstone machine to grind cocoa and sugar, still used today: the melanger . Before opening his factory, Suchard realized that a small tablet sold at a pharmacy was worth three days' wages. In 1836, French pharmacist Antoine Brutus Menier launched a chocolate tablet with six semi-cylindrical divisions. He previously used chocolate as a coating for pills. Earlier, in 1828, Casparus van Houten patented an inexpensive method for pressing
285-530: A high-moisture environment into a low-moisture candy, rendering it rubbery, or the loss of desirable water from a high-moisture candy into a dry environment, rendering the candy dry and brittle. Another factor, affecting only non-crystalline amorphous candies, is the glass transition process. This can cause amorphous candies to lose their intended texture. Both bakers' and sugar confections are used to offer hospitality to guests. Confections are used to mark celebrations or events, such as Christmas , Easter ,
342-608: A modernized version of the long-established Branche chocolate bar , to counter competition from other brands. Shortly after, in 1965, a modified version was launched in the United Kingdom. The bar became very popular on the Swiss market and soon faced competition from Frey , who introduced the equivalent Risoletto in 1967. The chocolate bar was then launched in Australia in 1968 and Brazil in the 1970s. In 2018, Swiss production
399-735: A smooth paste to its chocolate, creating gianduja . Adding other, usually cheaper, ingredients to bars was also a way to reduce production costs. Additionally, the overwhelming majority of combination bars use milk chocolate, which further decreases the amount of cocoa in the finished product. Approximately 30,000 varieties of candy bars existed in the United States during the 1920s, most of which were produced locally. A wide selection of similar chocolate snacks or nutritional supplements are produced with added sources of protein and vitamins , including energy bars , protein bars and granola bars . A solid chocolate bar contains some or all of
456-465: A soft, cake-like texture. Others are crisp or hard. Sugar confections include sweet, sugar-based foods, which are usually eaten as snack food . This includes sugar candies , chocolates , candied fruits and nuts, chewing gum , and sometimes ice cream . In some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections. Different dialects of English use regional terms for sugar confections: In
513-515: A trade fair in Bingley Hall , Birmingham. Fry's chocolate factory, J. S. Fry & Sons of Bristol , England, began mass-producing chocolate bars and they became very popular. Over 220 Fry's products were introduced in the following decades. Fry's Cream Sticks, released in 1853, were the first filled chocolate candy, and led to the Fry's Chocolate Cream bar in 1866. Other products included
570-493: A wide variety of additional ingredients. The Wonka Bar was introduced as a fictional chocolate bar that served as a key story point in the 1964 novel Charlie and the Chocolate Factory by Roald Dahl . Wonka Bars appear in both film adaptations of the novel, Willy Wonka & the Chocolate Factory (1971) and Charlie and the Chocolate Factory (2005). Wonka Bars were subsequently manufactured and sold in
627-485: Is table sugar , which is chemically a disaccharide containing both glucose and fructose . Hydrolysis of sucrose gives a mixture called invert sugar , which is sweeter and is also a common commercial ingredient. Finally, confections, especially commercial ones, are sweetened by a variety of syrups obtained by hydrolysis of starch . These sweeteners include all types of corn syrup . Bakers' confectionery includes sweet baked goods, especially those that are served for
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#1732801622341684-592: Is a subset of products produced by a baker . Sugar confectionery includes candies (also called sweets , short for sweetmeats , in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage , and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words candy (Canada and US), sweets (UK, Ireland, and others), and lollies (Australia and New Zealand) are common words for some of
741-609: Is popular. For example, visitors to Vienna eat Sachertorte and visitors to seaside resorts in the UK eat Blackpool rock candy. Transportable confections like fudges and tablet may be purchased as souvenirs . Generally, confections are low in micronutrients and protein but high in calories . They may be fat-free foods , although some confections, especially fried doughs and chocolate, are high-fat foods. Many confections are considered empty calories and ultra-processed foods . Specially formulated chocolate has been manufactured in
798-498: Is the art of making confections , or sweet foods. Confections are items that are rich in sugar and carbohydrates although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections . Bakers' confectionery, also called flour confections , includes principally sweet pastries, cakes, and similar baked goods . Baker's confectionery excludes everyday breads , and thus
855-626: Is the equivalent of 41,000 single-size Snickers. On January 31, 2020, the Hershey Company beat the Guinness World Record for largest chocolate nut bar surpassing Mars Inc.'s Gigantic Snickers bar with a gigantic Reese's Take 5 Bar measuring 9 by 5.5 by 2 feet and weighing 5,943 lbs. The Take 5 chocolate bar gets its name from the 5 ingredients it contains: Reese's peanut butter , peanuts , pretzels , caramel and chocolate. Confectionery Confectionery
912-411: Is therefore no precise moment when the first chocolate bar came into existence. Solid chocolate was already consumed in the 18th century. The 19th century saw the emergence of the modern chocolate industry; most manufacturing techniques used today were invented during this period. Dark , milk and white are the main types of chocolate . Ingredients not derived from cocoa have been added to bars since
969-537: Is unclear when bars or tablets of chocolate (meant to be eaten straight as a candy rather than grated into a drink) were made for the first time. It is known, however, that the consumption of solid chocolate by the wealthy increased by the end of the 18th century. Up to and including the 19th century, confectionery of all sorts was typically sold in small pieces to be bagged and bought by weight. The introduction of chocolate as something that could be eaten as is, rather than used to make beverages or desserts, resulted in
1026-522: The French Revolution . The Marquis de Sade wrote to his wife in a letter dated May 16, 1779, complaining about the quality of a care package he had received while in prison. Among the requests that he made for future deliveries were for cookies that "must smell of chocolate, as if one were biting into a chocolate bar." This phrasing is highly suggestive of chocolate bars being eaten by themselves and not just grated into chocolate-based drinks, as
1083-592: The Middle Ages and into the modern era. The oldest recorded use of the word confectionery discovered so far by the Oxford English Dictionary is by Richard Jonas in 1540, who spelled or misspelled it as "confection nere" in a passage " Ambre , muske , frankencense , gallia muscata and confection nere ", thus in the sense of "things made or sold by a confectioner". Also according to the OED,
1140-474: The dessert course. Bakers' confections are sweet foods that feature flour as a main ingredient and are baked . Major categories include cakes , sweet pastries , doughnuts , scones , and cookies . In the Middle East and Asia, flour-based confections predominate. The definition of which foods are "confectionery" vs "bread" can vary based on cultures and laws. In Ireland, the definition of "bread" as
1197-511: The 16th century, a cumfit was more specifically a seed, nut or small piece of spice enclosed in a round or ovoid mass of sugar. The production of comfits was a core skill of the early confectioner , who was known more commonly in 16th and 17th century England as a comfitmaker. Reflecting their original medicinal purpose, however, comfits were also produced by apothecaries and directions on how to make them appear in dispensatories as well as cookery texts. An early medieval Latin name for an apothecary
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#17328016223411254-616: The 6th and 4th centuries BCE, the Persians , followed by the Greeks , made contact with the Indian subcontinent and its "reeds that produce honey without bees". They adopted and then spread sugar and sugarcane agriculture. Sugarcane is indigenous to tropical Indian subcontinent and Southeast Asia . In the early history of sugar usage in Europe, it was initially the apothecary who had
1311-1187: The European Union, the Statistical Classification of Economic Activities in the European Community (NACE) scheme (revision 2) matches the UN classification, under code number 10.82. In the United States, the North American Industry Classification System (NAICS 2012) splits sugar confectionery across three categories: National industry code 311340 for all non-chocolate confectionery manufacturing, 311351 for chocolate and confectionery manufacturing from cacao beans, and national industry 311352 for confectionery manufacturing from purchased chocolate. Ice cream and sorbet are classified with dairy products under ISIC 1050, NACE 10.52, and NAICS 311520. Sugar confectionery items include candies, lollipops , candy bars , chocolate , cotton candy , and other sweet items of snack food . Some of
1368-417: The UK. Cadbury Dairy Milk , first produced in 1905, became the company's best selling bar. In the United States, immigrants who arrived with candy-making skills drove the development of new chocolate bars. Milton S. Hershey , a Pennsylvania caramel maker, saw a German-manufactured chocolate-making machine at the 1893 Chicago World's Fair . He immediately ordered one for his Lancaster factory and produced
1425-664: The US, a chocolate-coated candy bar (e.g. Snickers ) would be called a candy bar , in Britain more likely a chocolate bar than unspecifically a sweet . The United Nations' International Standard Industrial Classification of All Economic Activities (ISIC) scheme (revision 4) classifies both chocolate and sugar confectionery as ISIC 1073, which includes the manufacture of chocolate and chocolate confectionery; sugar confectionery proper (caramels, cachous, nougats, fondant, white chocolate ), chewing gum, preserving fruit, nuts, fruit peels, and making confectionery lozenges and pastilles. In
1482-520: The US. There is no specific maximum in the EU. Candy colorants, particularly yellow colorants such as E102 Tartrazine , E104 Quinoline Yellow WS and E110 Sunset Yellow FCF , have many restrictions around the world. Tartrazine, for example, can cause allergic and asthmatic reactions and was once banned in Austria, Germany, and Norway. Some countries such as the UK have asked the food industry to phase out
1539-504: The Water , in Warsaw. The world's largest chocolate bar was produced as a stunt by Thorntons plc (UK) on 7 October 2011. It weighed 5,792.50 kg (12,770.3 lb) and measured 4m by 4m by 0.35m. On January 16, 2020, Mars Inc. received the Guinness World Record for largest chocolate nut bar. They produced a 12-foot by 27.5-inch by 27.5-inch Snickers that weighed 4,728 lbs which
1596-534: The beginning of the chocolate industry, often to reduce production costs. A wide variety of chocolate bar brands are sold today. In many varieties of English, chocolate bar refers to any confectionery bar that contains chocolate. In some dialects of American English, only bars of solid chocolate are described as chocolate bars , with the phrase candy bar used as a broader term encompassing bars of solid chocolate, bars combining chocolate with other ingredients, and bars containing no chocolate at all. In Canada, while
1653-406: The categories and types of sugar confectionery include the following: Shelf life is largely determined by the amount of water present in the candy and the storage conditions. High-sugar candies, such as boiled candies, can have a shelf life of many years if kept covered in a dry environment. Spoilage of low-moisture candies tends to involve a loss of shape, color, texture, and flavor, rather than
1710-407: The chocolate perfectly smooth. By the 1920s, it became a standard process in the chocolate industry. The last stage of chocolate manufacturing, tempering , was also developed at around this time. Tempering allows the production of chocolate that is perfectly hard at room temperature and that have an attractive shiny appearance. A few years earlier, in 1875, milk chocolate makes its appearance. It
1767-455: The chocolate softer, since milk fat is a softer fat than cocoa butter. While sugar is commonly used as a sweetener for chocolate bars, some chocolate bars use sugar alcohols , such as maltitol as an alternative. Compound chocolate , which uses vegetable oils in place of cocoa butter, may be used as a less expensive alternative to true chocolate, though such a product may not be able to be labelled as "chocolate". Combination bars may contain
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1824-514: The earliest bar forms, or tablets. At some point, chocolates came to mean any chocolate-covered sweets, whether nuts, creams (fondant), caramel candies , or others. The chocolate bar evolved from all of these in the late-19th century as a way of packaging and selling candy more conveniently for both buyer and seller; however, the buyer had to pay for the packaging. It was considerably cheaper to buy candy loose, or in bulk. The production of chocolate specifically meant to be eaten in bars may predate
1881-406: The fat from roasted cocoa beans. The centre of the bean, known as the "nib", contains an average of 54 percent cocoa butter. Van Houten's machine – a hydraulic press – reduced the cocoa butter content by nearly half. This not only allowed the creation of defatted cocoa powder (to be used for chocolate drinks), but also the creation of pure cocoa butter. In 1847, Joseph Fry discovered a way to mix
1938-419: The finished confection. Pastries can be elaborately decorated, or they can be plain dough. Doughnuts may be fried or baked. Scones and related sweet quick breads , such as bannock , are similar to baking powder biscuits and, in sweeter, less traditional interpretations, can seem like a cupcake . Cookies are small, sweet baked treats. They originated as small cakes, and some traditional cookies have
1995-448: The first American-made milk chocolate bar. In Canada, Ganong Bros., Ltd. of St. Stephen, New Brunswick developed and began selling their version of the modern chocolate bar in 1910. Chocolate bar sales grew rapidly in the early-20th century. During World War I , the U.S. Army commissioned a number of American chocolate makers to produce 40 pound blocks of chocolate. These were shipped to Army quartermaster bases and distributed to
2052-519: The first chocolate Easter egg in the UK in 1873, and Fry's Turkish Delight (or Fry's Turkish bar) in 1914. In addition to Cadbury and Fry, Rowntree's and Terry's were major British chocolate companies, as chocolate manufacturing expanded in England throughout the rest of the century. Rodolphe Lindt , a Swiss confectioner, discovered the conching process in 1879. Conching evenly blends cocoa butter with cocoa solids and sugar, therefore making
2109-446: The following components: cocoa solids , cocoa butter , sugar , and milk . The relative presence or absence of these define the subclasses of chocolate bar made of dark chocolate , milk chocolate , and white chocolate . In addition to these main ingredients a solid chocolate bar may contain flavorings such as vanilla and emulsifiers such as soy lecithin to alter its consistency. Some chocolate bars contain added milk fat, to make
2166-427: The growth of dangerous microbes. Impermeable packaging can reduce spoilage due to storage conditions. Candies spoil more quickly if they have different amounts of water in different parts of the candy (for example, a candy that combines marshmallow and nougat), or if they are stored in high-moisture environments. This process is due to the effects of water activity , which results in the transfer of unwanted water from
2223-420: The ingredients of cocoa powder, sugar and cocoa to manufacture a paste with a higher percentage of cocoa butter that could then be more easily moulded into a solid chocolate bar. He is generally credited for the first mass-produced bar. Inspired by Fry, John Cadbury , founder of Cadbury , introduced his brand of the chocolate bar in 1849. That same year, Fry and Cadbury chocolate bars were displayed publicly at
2280-541: The most important role in the production of sugar-based preparations. Medieval European physicians learned the medicinal uses of the material from the Arabs and Byzantine Greeks. One Middle Eastern remedy for rheums and fevers were little, twisted sticks of pulled sugar called in Arabic al fänäd or al pänäd . These became known in England as alphenics, or more commonly as penidia, penids, pennet or pan sugar. They were
2337-465: The most popular varieties of sugar confectionery . The occupation of confectioner encompasses the categories of cooking performed by both the French patissier (pastry chef) and the confiseur (sugar worker). The confectionery industry also includes specialized training schools and extensive historical records. Traditional confectionery goes back to ancient times and continued to be eaten through
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2394-431: The past for military use as a high-density food energy source. Many sugar confections, especially caramel-coated popcorn and the different kinds of sugar candy , are defined in US law as foods of minimal nutritional value . Contaminants and coloring agents in confectionery can be particularly harmful to children. Therefore, confectionery contaminants, such as high levels of lead , have been restricted to 1 ppm in
2451-494: The precursors of barley sugar and modern cough drops . In 1390, the Earl of Derby paid "two shillings for two pounds of penydes. " As the non-medicinal applications of sugar developed, the comfitmaker, or confectioner gradually came into being as a separate trade. In the late medieval period the words confyt, comfect or cumfitt were generic terms for all kinds of sweetmeats made from fruits, roots, or flowers preserved with sugar. By
2508-507: The production of chocolate on a larger scale, but also the production of chocolate with a finer texture. In 1819, Swiss grocer and chocolatier François-Louis Cailler founded Cailler and opened a sophisticated and water-powered chocolate factory, which allowed him to produce solid chocolate that was moulded into tablets. After a few years, sixteen different sorts of chocolate with different packagings were proposed. Shortly after, in 1826, another Swiss chocolatier, Philippe Suchard , opened
2565-623: The real world, formerly by the Willy Wonka Candy Company , a division of Nestlé . Some of the oldest preserved chocolate bars are two pieces of white and dark chocolate made between 1764 and 1795 for the king of Poland, Stanislaus Augustus Poniatowski , as a gift for his courtiers . Each bar, possibly made by the royal confectioner in Warsaw , bears the King's monogram, SAR , and is on display in his summer residence, Palace on
2622-506: The sense of "the art and business of a confectioner" is first recorded in 1743, and the earliest use in the sense of a "confectioner's shop" dates to 1803. Before sugar was readily available in the ancient western world, confectionery was based on honey . Honey was used in Ancient China , Ancient India , Ancient Egypt , Ancient Greece and Ancient Rome to coat fruits and flowers to preserve them or to create sweetmeats. Between
2679-454: The term chocolate bar is commonly used for bars combining chocolate with other ingredients, only bars of solid chocolate can be labelled as a chocolate bar. The term bar may refer to a large variety of shapes, including not oblong ones, such as squares. Small (bite-sized) chocolate pieces are however usually referred to as chocolates , regardless of shape. These include neapolitans , bonbons , pralines and truffles . Solid chocolate
2736-503: The troops stationed throughout Europe. When the soldiers returned home, their demand for chocolate contributed to the increasing popularity of the chocolate bar. The first chocolate bars were plain chocolate, but often flavoured with spices, such as cinnamon and vanilla . Producers soon began combining chocolate with other ingredients such as nuts , fruit , caramel , nougat , and wafers . In 1830, Kohler added hazelnuts to chocolate bars and, in 1852, Caffarel added hazelnuts as
2793-440: The word cake in their names, such as cheesecake , are not technically cakes, while others, such as Boston cream pie are cakes despite seeming to be named something else. Pastry is a large and diverse category of baked goods, united by the flour-based doughs used as the base for the product. These doughs are not always sweet, and the sweetness may come from the sugar, fruit, chocolate, cream, or other fillings that are added to
2850-639: Was confectionarius , and it was in this sort of sugar work that the activities of the two trades overlapped and that the word "confectionery" originated. In the cuisine of the Late Ottoman Empire diverse cosmopolitan cultural influences were reflected in published recipes such as European-style molded jellies flavored with cordials. In Europe, Ottoman confections (especially "lumps of delight" ( Turkish delight ) became very fashionable among European and British high society. An important study of Ottoman confectionery called Conditorei des Orients
2907-417: Was a far more common use at this time. Such a product would predate the invention of the cocoa press and the " Dutch cocoa " by Coenraad Johannes van Houten and other innovations which made chocolate suitable for mass-production. The late 18th century saw the beginning of the mechanization of chocolate manufacturing. Water and wind power was used first, steam-powered machines followed. This not only allowed
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#17328016223412964-476: Was developed by another Swiss confectioner, Daniel Peter . He was able to make milk chocolate with the help of his neighbour Henri Nestlé , who was specialized in dehydrated milk products. Daniel Peter launched his successful Gala Peter brand in 1887. Cailler and Suchard followed in the late 19th century, and other factories opened in Switzerland at that time. In 1897, following the lead of Swiss companies, Cadbury introduced its own line of milk chocolate bars in
3021-490: Was introduced into Europe in the early 16th century, possibly already under its processed (solid) form. Until the 18th century, chocolate was essentially consumed as a drink. Transport of cocoa beans was slow and difficult, therefore making the product very expensive in Europe. Chocolate was usually sold as a solidified ground but still grainy cocoa paste (in the form of blocks, sticks or balls) to be dissolved in water or milk, either plain or already sweetened and flavoured. It
3078-626: Was launched in New Zealand in 2012. Chokito was also originally marketed by Nestle South Africa in the late 1960s but then withdrawn in the early 1980s. The current slogan for Chokito in Australia is "big feed, big taste", while in the 1970s the tag line was "Chokito gets you going". Chocolate bar The manufacture of a chocolate bar from raw cocoa ingredients requires many steps, from grinding and refining, to conching and tempering. All these processes have been independently developed by chocolate manufacturers from different countries. There
3135-612: Was probably already consumed in pre-Columbian America , in particular by the Aztecs , despite the beverage being the traditional form of consumption of cocoa in Mesoamerica . In fact, any finely ground cocoa that is not immediately used to make a drink turns into solid chocolate. The grinding of the cocoa beans was done with a stone metate . Dominican friar Diego Durán mentions in his writings that Aztec soldiers carried small balls of ground cocoa among other military rations. Cocoa
3192-480: Was published by the royal confectioner Friedrich Unger in 1838. The first confectionery in Manchester, England was opened by Elizabeth Raffald who had worked six years in domestic service as a housekeeper. Confections are defined by the presence of sweeteners. These are usually sugars, but it is possible to buy sugar-free candies, such as sugar-free peppermints . The most common sweetener for home cooking
3249-537: Was relocated elsewhere in Switzerland. Chokito was relaunched in 2010 in Australia with new packaging and a new recipe reformulation. This included moving away from compound chocolate that was in the original formula. Also in 2010 was a new advertising campaign based around a man barring club bouncers from entering places like bathrooms and a gym, saying the advertising's catchphrase, "No no no." The campaign, targeted at men 24–35, had 380,000 views in two weeks, on sites YouTube and Break.com. The new formulation Chokito
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