World's Finest becomes the largest
World's Finest Chocolate has created the world‘s largest chocolate bar. In doing so, the company doesn’t plan to tout the idea that more is better; rather, it’s an effort to dramatize portion control.
The company broke the Guinness World Record for creating the largest chocolate bar, which weighed in at more than 12,000 pounds and measured almost 3 ft. high and 21 ft. long. An official of Guinness World Records verified the record after the bar was hoisted on a warehouse beam and weighed on a scale provided by Abacus Scales.
The previous record was held by an Armenian company for a bar that weighed 9,722 pounds.
World's Finest Chocolate, a leader in providing chocolate fundraising products, will feature the record-breaking bar in a nationwide tour of schools called "Think Big. Eat Smart."
"We purposely made this bar to be an example of 'portion distortion,'" says Eddie Opler, ceo of World's Finest Chocolate. "We're committed to educating families about eating right and staying active and doing it in a fun and engaging way."
Nelda Mercer, a registered dietitian and former spokesperson for the American Dietetic Association, said using the larger-than-life chocolate bar to discuss portion control is a great way to capture the kids' attention.
"When you're trying to teach children about things like moderation and how to have a healthy relationship with food, having something that really makes them sit up and take notice helps make the message memorable," Mercer says.
To make the world's largest chocolate bar, World's Finest Chocolate used:
● 1,200 lbs. of almonds
● 5,500 lbs. of sugar
● 2,000 lbs. of milk powder
● 1,700 lbs. of cocoa butter
● 1,400 lbs. of chocolate liquor
The tour of the chocolate bar will include an educational video of Kids talk to Kids, and original music to communicate the importance of active lifestyles and healthy eating. The messages make exercise and portion control synonymous with "the good life" and stress that chocolate and other treats should be eaten only in moderation, Opler says.