Buckle up, choco-fans! We're coming in hot this summer with two new, crazy flavors. Wrapped in bright pink, the White Raspberry Popping Candy (yep, you read right) is the sweet, disco party your taste buds have always dreamed of. And in yellow wrapping, Milk Chocolate Honey Almond Nougat is a creamy, crunchy ray of sunshine that will brighten even the cloudiest of days.
The most important ingredients for chocolate are cocoa butter, cocoa mass and sugar. White chocolate is made with cocoa butter, while milk and dark chocolate uses cocoa mass. The cocoa mass we use was already 100% traceable with cocoa beans that were purchased directly from our partner cooperatives in Ghana and Ivory Coast. Cocoa butter, on the other hand, was available generically with little traceability. But that didn't stop us… In 2016, we worked with the world's largest chocolate maker - Barry Callebaut - and formed a powerful partnership. Barry Callebaut has made major changes in the chocolate factory to traceably process cocoa butter; they installed a special cocoa butter tank and new pipes especially for Tony’s so traceable cocoa butter could be used in the Tony’s chocolate making process. The road is finally clear for white chocolate!