In Mexico, “lucha libre” is freestyle wrestling (literally, “free fight”).

It has developed into a stylish form of the professional wrestling, characterized by colorful masks, rapid sequences of holds and maneuvers, and “high-flying” maneuvers, some of which have been adopted into U.S. wrestling.

Gearharts Chocolates has ported the colorful spirit of wresting into a scrumptious chocolate crunch bar, which has become our new favorite candy.

The Lucha Crunch Bar is a 5″ x 2.5″ delight that is not to be missed.

The enticing packaging has artwork in Lucha Libre style, including a mask!

The luscious, nut-free candy bar inside is filled with Mexican-inspired flavors:

  • Caramel infused with fresh lime.
  • “Half-popped” popcorn for crunch.
  • A touch of chili rojo (red chile) for a bit of kick.
  • A cloak of Gearharts signature blend 40% milk chocolate.
    We can’t adequately describe the bodacious blend of flavors, except to say:

    All hail the Heavyweight Champion! Lucha Crunch Bar is our favorite chocolate find of the year.
    We’re buying a dozen as stocking stuffers, and another dozen to feed our chocolate fix.

    Hopefully, we’ll be able to limit our consumption to one bar per week.

    Get yours at


    Get yours at

    [1] A bite of Lucha Crunch Bar is a bite of heaven (both photos © Gearharts Chocolates).

    [2] The package is designed in the bright colors of Mexico and the mask of a Lucha Libre wrestler.


    The first candy bar was created in 1866. Here are the oldest bars, thanks to, from which this content was adapted. To see photos of the bars, click here.

  • 1847, England: Joseph Fry Chocolate Bar. Fry created the first molded chocolate bar in 1847, followed by the Chocolate Cream Bar, the first mass-produced candy bar, in 1866. It had a flavored fondant center.
  • 1875, Switzerland: Nestlé Milk Chocolate. The first milk chocolate bar was originally called the Gala Peter after Daniel Peter, who figured out how to make milk chocolate.
  • 1879, Switzerland: Lindt Chocolate Bar. Rodolphe Lindt created the breakthrough—called conching—that transformed the original hard, chewy chocolate into the smooth, creamy chocolate we know today.
  • 1900: Hershey’s Milk Chocolate Bar, United States. Milton S. Hershey’s milk chocolate bar was the first mass-produced chocolate in the United States. Before then, most of the world’s chocolate bars were made in Europe, especially Switzerland.
  • 1905, England: Cadbury Dairy Milk Bar. Cadbury had been producing chocolate bars since 1894, but the Dairy Milk Bar featured a higher proportion of milk. It was an instant hit.
  • 1908, Switzerland: Toblerone. Theodore Tobler developed the bar with his cousin Emil Baumann, adding Italian nougat (torrone), almonds and honey to milk chocolate. The name of the bar is a combination of Tobler and torrone, and the triangular shape was inspired by a pyramid of dancers at the Folies Bergères.
  • 1914, England: Fry’s Turkish Delight. From the same family that created the first chocolate bar, this bar covered Turkish Delight, a confection dusted with powdered sugar, in milk chocolate.
  • 1917, United States: Clark Bar. This milk chocolate bar with a crunchy peanut butter center was created by David L. Clark, an Irish-born candy salesman. His company later created the Zagnut Bar.
  • 1920, United States: Oh Henry. Created by the Williamson Candy Company in Chicago, this bar is a mixture of peanuts, caramel and fudge, coated in milk chocolate. The story is that the candy bar was named after a young man who often came to the factory to flirt with the female workers.
  • 1928, United States: Reese’s Peanut Butter Cups. H. B. Reese created this combination of peanut butter and chocolate. He worked in Milton Hershey’s chocolate factory and was inspired to started making his own chocolates.
    Company ownership may have changed, but all of these bars are still made today!

    THE NIBBLE Blog – Adventures In The World Of Fine Food

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