First of all our highly refined liquid chocolate is tempered. This involves raising and lowering the temperature of the chocolate with great accuracy to ensure the chocolate de-moulds correctly and has the perfect shine and snap when crystallised.
The tempered liquid chocolate is then deposited into moulds at speeds of around 1200 pieces every minute.
The chocolate is then passed through our 20M long cooling tunnels which solidifies the product and enables demoulding. This process takes around 5 minutes from end to end.
Over 20% of the chocolates we manufacture are our famous fondant cremes and we now produce 9 different flavour varieties. The fondant plant is capable of producing around 450 pieces every minute.