Tony’s Chocolonely launches two new bars

Tony’s sources traceable cocoa butter from Barry Callebaut.

Tony's Chocolonely has launched two new flavors this summer: White Raspberry Popping Candy and Milk Chocolate Honey Almond Nougat.

The White Raspberry Popping Candy bar contains 28% white chocolate with fruity pieces of raspberry and a generous scoop of popping candy. It’s also made with fully traceable cocoa butter.

The Milk Chocolate Honey Almond Nougat bar contains 32% milk chocolate with bits of sticky, sweet nougat made from honey and almonds. Bright yellow wrapping makes this the perfect addition to the Tony's rainbow.

The cocoa mass for Tony's chocolate was already 100% traceable with cocoa beans that were purchased directly from their partner cooperatives in Ghana and Ivory Coast. Cocoa butter, on the other hand, was available generically with little traceability.

Barry Callebaut, Tony’s cocoa butter supplier, has made major changes in its chocolate factory to traceably process Tony's cocoa butter. The company installed a special cocoa butter tank and new pipes especially for Tony's so traceable cocoa butter could be used in Tony's chocolate-making process.

These new bars can be found at New Seasons, Whole Foods, Stop and Shop, Natural Grocers and other stores nationwide and online for a recommended selling price of $5.49 per bar.

Alyse Thompson has held many positions with BNP Media, first serving as an intern at Candy Industry Magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products Magazine since March 2019. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.