The journey to delici ous ness starts when we harvest unass uming l ittle c ocoa pods .

W e split them open (gentl y of cours e) and then ferment and dry both the bean and pulp. The chocol ate mak er then roasts t he beans , st ri pping t hem down to j ust cocoa s olid and coc oa butter. Thi s is ground into som ethi ng c alled cocoa mass . This we blend wit h milk and sugar to form choc olate liquor, which i s then evaporated to mak e chocol ate crumb. Sounds good doesn t it? But hang on, were onl y half way there.

The crumb is mi xed wi th more c hocolate li quor, coc oa but ter and other i ngredi ent s before conching, whi ch is a f anc y word for mi xing and beating the l iquid to ens ure it has the ri ght flavour. Aft er that its tempered, which is a delicat e proc ess of mi xing and cooling th e chocol ate under precise c onditi ons. S o as you c an see, it t ak es a lot of work to mak e our chocol ate. But we think the end res ult is amazingl y good.

It s als o amazing to thi nk that chocolate was nt al ways made with milk . It was nt until 1905 when C adbury figured out that addi ng an equival ent gl ass and a half of dai ry goodness t o every 200g bl ock was the way to go. A nd along wit h t he milk , the other thi ng that mak es our c hocolate taste s o good is t he us e of onl y Fai rtrade certifi ed i ngredi ents. (W e think its onl y fair.)