How our chocolate is made

The journey to deliciousness starts when we harvest unassuming little cocoa pods. We split them open (gently of course) and then ferment and dry both the bean and pulp.

The journey to deliciousness starts when we harvest unassuming little cocoa pods. We split them open (gently of course) and then ferment and dry both the bean and pulp.

The chocolate maker roasts the beans, stripping them down to just cocoa solid and cocoa butter. This makes something called cocoa mass.

We then blend the cocoa mass with milk and sugar to form chocolate liquor, which is then evaporated to make chocolate crumb.

We mix the crumb with more chocolate liquor, cocoa butter and other ingredients before 'conching'. That's a fancy word for mixing, and beating the liquid to ensure it has the right flavour.

After that it’s tempered, which is a delicate process of mixing and cooling the chocolate under precise conditions.

It takes a lot of work to make our chocolate, but we think the end result is amazingly good.

Fun Fact: Chocolate wasn't always made with milk. It wasn't until 1905 that Cadbury figured out that adding an equivalent glass and a half of dairy goodness to each 200g block was the way to go.

Along with the glass and a half of milk, the other thing that makes our chocolate is the use of only Fairtrade certified ingredients in our Cadbury Dairy Milk milk chocolate (we think it's only fair).

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