Tony’s Chocolonely widens portfolio with Filled bars

Tony’s Chocolonely has announced the launch of Filled, its first-ever range of layered, multi-texture bars.

The new collection is designed to meet a surging consumer appetite for high-sensory, extra indulgent treats that provide a moment of sweet relief in an increasingly demanding world.

The range, which officially hits shelves on 5th April, features three variants: Gooey Caramel Sea Salt, Creamy Hazelnut Praline, and Creamy Milk Chocolate Ganache. Each bar is priced at an RRP of £3.85 and will be available exclusively at Waitrose, Oxfam, and online.

The expansion is a strategic response to shifting market trends. According to the National Confectioners Association, nearly half (47%) of consumers now prefer chocolate that incorporates inclusions like caramel and nuts, while 65% view chocolate as an affordable luxury for moments of comfort.

Tony’s is tapping into this sensory experience trend by moving beyond its traditional solid blocks. Each bar maintains the brand’s signature unequally divided design but incorporates soft, gooey, or crunchy layers. The brand describes the range as the ultimate choice “when life is full, and you need something even fuller.”

• Gooey Caramel Sea Salt Crunch: milk chocolate featuring liquid caramel, crunchy caramel bits, and a sea salt finish.
• Creamy Hazelnut Praline: a combination of smooth praline and roasted hazelnut pieces for a classic creamy-crunchy profile.
• Creamy Milk Chocolate Ganache: a full-on indulgent option filled entirely with a smooth ganache.

While the new range focuses on premium indulgence, Tony’s continues to use its product launches to spotlight the crisis in the cocoa industry. With 60% of the world’s cocoa grown in Ghana and Côte d’Ivoire — regions currently facing climate shocks and crop diseases — Tony’s argues that responsible sourcing is the only way to protect the future of the category.

The cocoa for the Filled range is sourced through Tony’s Open Chain, which utilises five sourcing principles to ensure farmers can earn a living income. By addressing poverty, the model directly combats the systemic issues of child labour and deforestation.

“Responsibly sourcing cocoa isn’t just the right thing to do — it’s the smartest way to protect the future of chocolate,” the company stated. “Better farming practices mean better cocoa beans, and better beans mean better tasting chocolate.”