A chocolate bar is a chocolate confection in an oblong or rectangular form, which distinguishes it from bulk chocolate produced for commercial use or individually portioned chocolates such as pastilles, bon-bons, and truffles. In most of 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. The first solid chocolate bar was produced by Fry's of Bristol, England in 1847, which was then mass -produced as Fry's Chocolate Cream in 1866.
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. In addition to these main ingredients a chocolate bar may contain flavorings such as vanilla and emulsifiers such as soy lecithin to alter its consistency. While vanilla is the most common flavouring, many other flavours are available, including mint, orange, and coffee.
Chocolate bars containing other ingredients feature a wide variety of layerings or mixtures that include nuts, fruit, caramel, nougat, and fondant. A popular example is a Snickers bar, which consists of a nougat mixed with caramel and peanuts. Chocolate bars are often loosely called candy bars in American English, a term that encompasses similar treats produced without chocolate, such as the Zagnut and Bit -o- Honey bars.
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