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Tony Chocolonely launches two new flavours

Tony’s Chocolonely has launched two new flavours: 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.

Tony’s Chocolonely started in 2005 when investigative journalist Teun Van der Keuken (Tony) identified that illegal child labour and modern slavery are still commonplace on cocoa farms in West Africa.

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.

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