The road to tastiness starts with the picking of many cocoa pods by cocoa farmers. The cocoa in Cadbury Dairy Milk milk chocolate is sourced from Cocoa Life. Once the beans are removed from the pods, they are coated in a sweet white pulp which is fermented and left to dry.
The beans are cracked to separate the shell from the nib, then we roast the beans until they are dark and rich in colour to accentuate the natural flavours and aromas of the nibs.
The nibs are ground to produce a thick liquid called cocoa mass. Some of this is pressed to separate cocoa butter from the compressed solid cocoa
Once the solid cocoa is ground, we are left with the familiar powdery goodness, cocoa powder. The cocoa, cocoa powder and cocoa butter are then shipped to the Cadbury Factory in Tasmania.
At the Cadbury Factory, the cocoa is generously mixed with milk as well as sugar to form a chocolate liquor, which is evaporated to make a chocolate crumb. Thousands of litres of milk are provided by Tasmanian dairy farmers. More chocolate liquor and other ingredients are added to form a liquid.
Next up, the liquid gets whipped around until it has the right flavour.