The English-speaking world, chocolate bar also refers to a typically snack-sized bar coated with or substantially consisting of chocolate but containing other ingredients.

A chocolate bar made exclusively from chocolate contains some or all of 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.

"Chocolate bars" containing other ingredients feature a wide variety of layerings or mixtures that include nuts, fruit, caramel, nougat, and fondant.
For eg our crunchy nougat bar, which consists of a nougat mixed with caramel and peanuts.

How to Eat a Chocolate Bar?

Eating a well-made chocolate bar is not just about taste. Quality dark and milk chocolate bars invite all five senses to the experience them. Here’s a guide to eating and appreciating fine chocolate bars:


Beauty matters. If you love the wrapper, respect that the aesthetic pleasure it offers you is a genuine aspect of the bar. Plus you learn a lot about the values of the chocolate maker from what is depicted and written on the label.


Think of this as undressing someone. Craft chocolate bars may have ingeniously designed packages with high quality paper enclosing delicate foils, all of which offer a sensual experience. Notice the bar mold. How pretty is your bar? How happy, how filled with anticipation, does looking at the bar make you?


The mirror of the bar, that gloss or matte finish that tells you about the condition of the bar and the mouth feel of that style of chocolate. The coloring and texture should be uniform. If the chocolate is dull with grayish spots and/or streaks, it may have bloomed. Storing chocolate at the wrong temperatures (above 70 degrees) can create sugar and/or fat bloom. Bloomed chocolate is edible, just not very pretty or tasty.


Blond, black, chestnut, oxblood—every dark chocolate has its own color. Darker brown can indicate longer roast or higher temperature roast. The color of the bar is also a reflection of the type of cacao bean used. The same goes for artisan milk chocolate bars, but the colors here is effected the amount of powdered milk used in the blend.


Break your bar. How hard, how soft? Snap is sort of a feel-sound, a moment in time that your ears and the fine-tuned motors of your fingers muscles give you immense amounts of information about how homogeneously interlaced are the cocoa butter crystals, how finely ground the particle size of the cocoa solids. The snap will teach you about how the chocolate will behave in your mouth. And the snap of good chocolate is a lovely sound; oscillating between the reassuring solid thump of a Mercedes Benz door and the tinny crackling of a sheet of ice on a frozen pond.


Raise the newly broken chocolate to your nose and take in the chocolate’s entire aroma. What comes up to your nose and to your mind before you even put it in your mouth? Chocolate can smell fruity, nutty, smoky, bitter, spicy, earthy/vegetal, floral and more.


…and follow the chocolate wherever it leads you. Crunch the bar once or five times with your teeth if you like, but do not swallow. Press the chocolate up against the roof of your mouth and let it unravel its mysteries. Open your mouth, breath. Close your mouth, breath. Let the chocolate melt. Breath. Close your eyes. Breath again. Meditate with your mouth.


Note smoothness, grittiness, melting-point and the thousands of other textural dimensions.