slab chocolate Tafelschokolade

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Note added at 20 mins (2004-10-24 06:47:46 GMT)
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www.tis-gdv.de/tis_e/ware/lebensmi/schoko/schoko.htm
www.einternetdirectory.co.uk/search/ FOOD-&-DRINK/Chocolates/belgium-chocolate.php

"Tafelschokolade" usually refers to "bar chocolate," i.e. chocolate in bars, used in candymaking and baking, etc., but can also be used in the sense of the finished product, i.e. "chocolate bar" or "candy bar."
"Schokoladenriegel" refers to a "chocolate bar" or "candy bar"...a finished product, which often contains nuts and/or other fillings/ingredients.

A candy bar is a confection The term confectionery refers to food items rich in sugar. Different dialects of English also use regional terms for items of confectionery -- confections. Thus we find "sweets" in British and Hiberno-English; "lollies" in Australian English and New Zealand English and "candy" in American English (although this last term can also refer to a specific range of confectionery and does not include some items called confectionery, see below and the separate article on candy), .
..... Click the link for more information. which consists purely or mostly of candy Candy is a term for a type of confectionery prepared by dissolving sugar in water or milk and boiling it until it starts to caramelize. The sugar solution is called a syrup. Depending upon the solvent and upon end result of the process the candy may be called candy, caramel, toffee, fudge, praline, or tablet. The recipe also governs how hard, soft, chewy or brittle the end result may be.


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and is shaped as a bar or an ingot. Many are coated in chocolate

Chocolate is a common ingredient in many kinds of sweets—one of the most popular in the world—made from the fermented, roasted, and ground seeds of the tropical cacao tree Theobroma cacao. Dictionaries refer to this cacao substance as "chocolate," which is an intensely flavored bitter (not sweet) food, although this is properly defined as cocoa in many countries. However, in the American chocolate industry, cocoa is defined as the solids of the cacao bean, cocoa butter is defined as the fat component, and chocolate is the combination of the solids and the fat. This is usually sweetened with sugar and other ingredients and made into chocolate bars (the substance of which is also and commonly referred to as
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, or combined with another confection and coated with chocolate. Candy bars are made and consumed all over the world, and manufactured to local tastes and environmental conditions. However one thing that they all have in common is that they contain candy. Candy is normally formed by dissolving sugar in water or milk and boiling it until it starts to caramelise. Depending upon the solvent and upon end result of the process the candy may be called candy, caramel, toffee, fudge, brittle, or tablet. The recipe also governs how hard, soft or chewy the end result may be.

Bars which only contain chocolate, nuts, fondant or syrup but not candy are not candy bars. A McCowan's Highland toffee bar is pure candy and therefore a definite candy bar. A Twix bar just qualifies as a candy bar because the caramel within it is a form of candy and forms quite a large proportion of it. A Three Musketeers bar (or a Milky Way bar outside of the United States) is not a candy bar because it consists purely of chocolate and aerated fondant.

However, in the common vernacular (in the United States), any type of easily consumed bar sold in an individual wrapper is referred to as a candy bar, whether technically correct or not.

http://encyclopedia.thefreedictionary.com/candy bar