Chocolate Bars

At Puratos, we believe that exceptional pralines start with exceptional ingredients. Through our Cacao-Trace Sustainable Cocoa Programme, we ensure that chocolatiers can craft chocolate bars with superior taste while supporting cocoa farmers for a fairer and more sustainable future for all of us. 

For premium Belgian chocolate bars with exceptional taste: Belcolade Chocolate – Crafted for professionals, offering a smooth, refined flavour that elevates both classic and more daring recipes.

For versatile and convenient chocolate applications: Belcolade Selection and Chocolanté – Perfectly balanced chocolates known for their versatility and convenience.

For cost-effective production: Carat Compound Coatings – A practical alternative to real chocolate, ensuring consistency, stability, and the right texture for large-scale chocolate bars production.

For chocolate bars with unique and authentic taste experiences: Belcolade Origins – Single-origin chocolates from specific cocoa terroirs, with typical and distinctive flavour profiles.

For health-conscious consumers without sacrificing flavour: Belcolade Health & Well-being – Good-for-you chocolate with no compromise on taste. Includes sugar-reduced, organic, plant-based, and lecithin-free options.

For chocolate bars with a fresh and vibrant taste: Chocolanté 60Days– Fresh cocoa beans, crafted in 60 days for unique, fresh chocolate profiles.

For innovative chocolate creations: Belcolade Expression – Unique flavour profiles designed to inspire creativity and delight the senses.

For healthier confectionery coatings: Sugar-reduced Compound Coating – Reduced sugar, ideal for high-protein, low-sugar snacks.

For chocolate bars with rich, nutty depth → PatisFrance Pralinés – High-quality pralinés and nut-based fillings that deliver intense flavour and smooth textures.

For a soft yet stable chocolate filling → Cryst-o-fil – The ideal choice for maintaining consistency while delivering an indulgent taste. 

We have expertise and solutions for every type of production (artisan, industrial). 

Long before chocolate bars became a household favourite, chocolate was enjoyed as a bitter, spiced drink by the ancient Maya and Aztecs. They believed cacao was a gift from the gods, consumed in ceremonies and prized for its energising properties.

In the 17th century, European explorers introduced cacao to Spain, where sugar and milk transformed it into a smoother, sweeter drink. But it wasn’t until 1847 that British chocolatier Joseph Fry discovered how to mix cocoa butter with cocoa powder and sugar, creating the first solid chocolate bar. This breakthrough led to the modern chocolate industry.

Today, chocolate bars continue to evolve, from dark, rich classics to vegan, sugar-reduced, and exotic flavour creations, proving that this beloved treat will never go out of style.

A chocolate bar is typically thicker and often includes added ingredients like nuts or fruits. A chocolate tablet is thinner, larger in surface area, and focuses on the purity of the chocolate, often made from single-origin cocoa.