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How can we help? Everything you need to know

our flavours

The tasty almonds are loosened from their brown skin. The next step is to break the light kernel into small sticks and then further into small pieces before folding them into our warm chocolate mixture that gently caresses the nose with the scent of cocoa.

The delicious white flesh of the coconut is removed from the hard shell, then grated into small pieces and dried. Just get yourself a piece of that south sea feeling!

Roasted hazelnuts are simply a classic and of course must not be missing from the assortment. Our hazelnuts make the otherwise already incredibly tasty bar a little crunchier and round off our range harmoniously. 

Milk chocolate with whey protein. Chocolate pleasure and protein boost perfectly combined in one piece of chocolate. You don't need any other chocolate. Put your hand on it!

We pack aromatic strawberry pieces into our delicious white bars, which are freeze-dried immediately after harvesting. When you let the delicious chocolate pieces melt in your mouth and then bite into the small strawberry pieces, you bring a bit of summer back into your memories even in the colder season.

our ingredients

Fibre is important for us because it aids digestion and can even improve blood sugar and cholesterol levels. Healthy fibres are found almost exclusively in plants. So-called soluble dietary fibres such as pectin, inulin or certain forms of starch are found in vegetables, fruits, nuts and of course in our chocolate bars. 

Fibres have a positive effect on the intestinal flora. They serve as the nutritional basis for the good intestinal bacteria that have settled there. These bacteria can multiply particularly well when sufficient dietary fibre is present. As swelling and filling agents, they bind water to themselves. As a result, the stool volume increases, the stool becomes looser and can be excreted more easily. 

Important! Animal foods such as meat, fish or eggs, on the other hand, provide almost no dietary fibre. Milk also contains only traces of fibre. 

Recommended sources of dietary fibre are: Our FRANKY Dark Chocolate varieties, fresh berries, linseed, sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds, nuts, chia seeds, coconut flour, celery, cabbage, millet, buckwheat, amaranth, quinoa. 

A diet rich in fibre helps, among other things, to improve blood sugar and cholesterol levels and can help prevent type 2 diabetes.

Every adult should eat at least 30 grams per day, recommends the German Nutrition Society (DGE). (DGE). On average, every German eats only about 25 grams, according to the National Nutrition Survey II. The beneficial effects of dietary fibres start in the mouth. Grains and plant fibres have to be chewed well. This increases saliva production and protects against caries and periodontitis.

Because dietary fibre swells in the stomach and the food pulp travels more slowly into the intestine, it keeps you full longer. Good for people with diabetes: fibre improves insulin sensitivity and delays the absorption of glucose into the blood. 

You can get 10 grams of fibre either from

1 FRANKY Dark Chocolate Protein bar or

100 grams of almonds or wholemeal oat flakes,

150 grams of hazelnuts,

300 grams of carrots or peppers,

350 grams of sweet potatoes or broccoli,

500 grams of potatoes, apples, bananas or grapes,

1000 grams of white rice,

3 Big Macs or 13 Prinzenrolle biscuits or 300g Nutella (not serious!!). 

Experience in recent years has shown that erythritol is very well tolerated. One of the reasons is that it raises blood sugar levels the least of all processed sweeteners. Erythritol has a low energy content (calories) and is derived from starch. We use erythritol in our FRANKY Doublenuts protein chocolate bar. This is both KETO and VEGAN and very popular.

Inulin is a naturally occurring polysaccharide that is obtained, for example, from plants such as chicory, parsnips or Jerusalem artichokes. Since the human body lacks the enzyme inulinase, it is not broken down in the small intestine and migrates as dietary fibre to the large intestine.

There, as a prebiotic, inulin serves as food for the intestinal bacteria. Thus, inulin has a positive effect on our intestinal flora and can increase the absorption of calcium and magnesium. In the stomach, inulin reduces the feeling of hunger by swelling.

Recent studies now contain further details on this: "Inulin modulates those hormones that transmit the feeling of satiety to the brain. Those who consume this substance feel fuller for longer and are better able to actively participate in determining their weight."

Cocoa butter is produced from cocoa mass through further processing. The cocoa mass is put into a press and a yellow, liquid oil is produced, which turns into solid cocoa butter when it cools down. Cocoa butter is a very high-quality fat that is also used in cosmetics as a popular raw material.

The basis for the production of cocoa mass are cocoa beans, which are still white after harvesting and turn brown after a certain period of air drying. The cocoa beans are roasted, then broken up and separated from the shell pieces.

What remains after this process are the cocoa nibs. These nibs are ground and the cocoa butter that emerges becomes liquid and coats the ever-smaller cocoa nibs until they turn into a raw mass that is only a thousandth of a millimetre in size. This mass serves as the basis for the production of a wide variety of chocolate products.

Collagen peptides are proteins that are responsible for the strength and flexibility of connective tissue. It makes up 25% to 30% of the protein in us humans. The collagen hydrolysate we use is also used to ensure an improved nutrient supply of easily utilisable collagen peptides to the joints, thus enabling the reconstruction of damaged cartilage tissue.

Several clinical studies have consistently shown a strong effect of collagen hydrolysate with short-chain oligopeptides on skin regeneration, skin hydration and skin elasticity.

By the way, our FRANKY Protein chocolate bars show a complete amino acid profile.

NOTE: Our enzymatically produced hydrolysed collagen is not gelatine!

Maltitol is a sugar substitute and is obtained from corn or wheat. Since this substance is not broken down in the oral cavity, the caries risk is also greatly reduced here. Maltitol can be processed by the body without insulin and, like other sugar alcohols, migrates to the large intestine for breakdown without stressing the pancreas. There are repeated statements on the internet that maltitol raises the blood sugar level. There are no valid studies to back up this statement.

Soya lecithin as emulsifier of natural origin (Vegan & Halal, gluten-free)

Stevia is a plant that originated in South America and from whose leaves steviol glycosides are extracted. Steviol glycosides are up to 300 times sweeter than sucrose, have hardly any calories and do not cause tooth decay.

Sweeteners and sugar substitutes

Very often, sweeteners (e.g. acesulfame-K, aspartame) are confused with the so-called sugar substitutes. This is the name given to sugar alcohols (polyhydric alcohols, polyols), which include sorbitol, maltitol, erythritol and xylitol.

Sugar substitutes, unlike sweeteners, are energy suppliers. They have 2.4 calories per gram. This makes them only about half as "heavy" as sugar (sucrose), but some are also only about half as sweet.

Sweeteners and sugar substitutes have one thing in common:

Compared to sugar, they have virtually no (sweeteners) or only little (sugar substitutes) effect on insulin and blood sugar levels in the human organism and are therefore particularly suitable for diabetics.

While sugar substitutes can have a laxative effect if consumed in excess, sweeteners have no effect on digestion. Fructose has the same energy value as sugar (4 calories per gram), but does not require insulin for metabolisation.

We use vanilla flavouring of natural origin (basic raw material vanilla pod) in our FRANKY Protein chocolate bars.