Virtual Tours

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Chocolate Tempering

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.

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Chocolate Depositing

The tempered liquid chocolate is then deposited into moulds at speeds of around 1200 pieces every minute.

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Chocolate Cooling

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.

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Fondant Moulding

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.