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Concept
Chocolate bar
Summary
A chocolate bar or candy bar (some dialects of American English) 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.
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 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 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 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.
Official source
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Related concepts (11)
Milk chocolate
Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than do dark chocolates, and (as with white chocolate) contains milk solids. While its taste (akin to chocolate milk) and texture have been key to its popularity, milk chocolate has historically also been promoted as a healthy food, particularly for children, and recent evidence has shown that it may provide antioxidant health benefits.
Candy
Candy, also called sweets (BrE) or lollies (AuE, NZE), is a confection that features sugar as a principal ingredient. The category, called sugar confectionery, encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied. Physically, candy is characterized by the use of a significant amount of sugar or sugar substitutes. Unlike a cake or loaf of bread that would be shared among many people, candies are usually made in smaller pieces.
Chocolate
Chocolate or cocoa is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th–11th century BCE), and the majority of Mesoamerican people, including the Maya and Aztecs, made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.