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The mouthwatering way Cadbury Dairy Milk is made

Cosmopolitan (UK) logo Cosmopolitan (UK) 2017-08-10 Dusty Baxter-Wright

The way Cadbury Dairy Milk is made is absolutely mouthwatering © Hearst Communications, Inc. All rights reserved The way Cadbury Dairy Milk is made is absolutely mouthwatering If there's one thing better than eating your own bodyweight in Cadbury Dairy Milk and having no regrets, it's making your own bar of Cadbury Dairy Milk and then eating your own bodyweight in chocolate and having no regrets.

That's what we discovered when we went to Mondelez International in Bournville, anyway, where we met Cadbury's very important team of developers to find out how a bar of their mouthwateringly delicious chocolate is actually made.

© Provided by National magazine company ltd (Hearst UK) Admittedly, while we didn't source the cocoa beans, separate the cocoa butter from the solids or do any of the super technical stuff that the machinery is used for, we did find out exactly what makes the perfect bar of Dairy Milk on a much smaller scale.

It involves tempering the chocolate to exactly the right temperature by cooling it (you do this by moving it from side to side) and adding it to chocolate at a higher temperature. This is what gives the bar its appetising shine.

The liquid chocolate is then poured into a Dairy Milk mould, before being tapped against the table to get rid of all the air bubbles and achieve the smooth taste we all know and love.

But enough of all that: can we just eat Cadbury chocolate 24/7 while watching the liquid chocolate-y mess come out of the Dairy Milk tap while avoiding our problems please? Yep? Thanks.

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