Ik denk hierbij aan een soort luchtige (honing)caramel (in reepvorm of stukken), in dit specifieke geval met een omhulsel van chocolade ....
De typerende structuur met luchtbelletjes doet denken aan een honingraat.
Just my twopence worth :-)

Luchtige chocolade wordt ook wel 'brosse chocolade' genoemd (vgl. de overbekende Brosreep).

Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of 300 to 310 °F (149 to 154 °C). While being prepared, toffee is sometimes mixed with nuts or raisins.
The process of making toffee involves boiling the ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet. Different mixes, processes, and (most importantly) temperatures of toffee making will result in different textures and hardnesses, from soft and often sticky to a hard brittle material.
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Another variant is Cinder toffee, also called honeycomb or sponge toffee, which is an aerated version with bubbles introduced by adding baking soda and vinegar while mixing. These react to form carbon dioxide, which is trapped in the highly viscous mixture. In the UK the most well known honeycomb candy is the Crunchie bar. In New Zealand this is called hokey pokey.
http://en.wikipedia.org/wiki/Toffee