Candy bar
A bar-shaped confection, usually made with chocolate and combined with fillings or inclusions such as nuts, caramel, or nougat.
Chocolate: A food made from cacao products, often combined with sugar and other ingredients. It forms the coating or main body of many candy bars.
Chocolate tempering: The controlled heating and cooling of chocolate to stabilize cocoa butter crystals. Tempering gives many chocolate coatings a glossy finish and clean snap.
Chocolate history: The history of cacao cultivation, chocolate production, and chocolate consumption. Candy bars grew from the expansion of solid chocolate production.
Chocolate truffle: A small confection, typically made from chocolate ganache and coated with cocoa, chocolate, or nuts. Truffles share chocolate ingredients but are individually formed rather than bar-shaped.
Nougat: A chewy confection made from sugar or honey, often with whipped egg whites and nuts. It provides a light, chewy filling in bars such as Snickers.
Enrobing: A confectionery process that coats a food center with a continuous layer of chocolate or another coating. It applies an even outer shell around bar centers.
Joseph Fry: An English chocolate manufacturer associated with the development of an early molded eating chocolate. Fry's firm helped make solid chocolate a commercial product in the nineteenth century.
Chocolate bonbon: A small, usually bite-sized confection with a chocolate shell and a filling. Bonbons use filled chocolate shells without the bar's elongated format.
Caramel: A confection or flavor made by heating sugar, sometimes combined with butter or cream. Its soft, sweet texture contrasts with chocolate and crisp inclusions.
Extrusion: A manufacturing process that forces a material through a shaped opening to produce a continuous form. Extrusion can shape candy mixtures into long ropes before cutting.