Butlers Big Bars combine layers, fillings and inclusions to deliver contrasting flavours and textures.

Butlers Chocolates is turning up the crunch at TFWA World Exhibition & Conference with a new range of loaded chocolate bars created with international travellers in mind.

Butlers Big Bars tap into growing demand for multi-sensory chocolate experiences, combining layers, fillings and inclusions to deliver contrasting flavours and textures. The range also brings a bolder, more playful look to the brand’s offer, designed to stand out in busy travel retail environments and appeal to a new generation of confectionery shoppers.

Four varieties form the core collection: Hazelnut & Crisp Rice Praline Crunch; Honeycomb & Puffed Rice Crunch; Salted Caramel & Almond Praline Crunch; and Salty Butterscotch & Candied Almond Crunch. For the festive season, a limited-edition Christmas Cinnamon Caramel & Hazelnut Praline Crunch will add a fifth flavour to the line-up.

All of the new bars are made using sustainably sourced cocoa and contain no palm oil, with sustainability credentials and flavour cues highlighted on-pack to make the range easy for travellers to navigate.

Big Bars won’t be the only newness on the Butlers stand at Mediterranean Village P15, with the Irish chocolatier also preparing to showcase a selection of flavour-led chocolate assortments in Cannes. Sustainability will remain another important part of the conversation. Across its wider business, Butlers uses sustainably sourced cocoa and no palm oil, while solar power now supplies more than 25% of its electricity requirements, saving a reported 170 tonnes of CO2 annually.

It could also prove a busy awards week for the company. Butlers Chocolate Café at Dublin Airport Terminal 2 has been shortlisted at both the TRBusiness and Frontier awards, while its mini-bar bags are in the running for best confectionery product at the TRBusiness awards.

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