At the company’s science base in Reading, James Spinks, Technical Specialist in 3D Imaging & Metrology, proudly shows The Mirror Santa’s full body scan, saying “Nobody wants to see a chocolate Santa with a hole in his face on Christmas morning.
Cadbury does this one high-tech thing to make chocolates perfect for Christmas A CT scanner, X-Rays, state-of-the-art technology - it might sound like the inside of a hospital, but no, these are just the machines being used at a chocolate factory to perfect your sweet treats.
We’ve identified an optimum thickness of around 3mm of chocolate, which is thick enough to see him being transported across the country without breaking, but thin enough that small hands are able to easily break him apart when it’s time to eat him.”.
James adds: “It’s a tricky process to make sure that the chocolate is thin enough to be eaten easily, but also thick enough to hold its shape.
A chocolate Santa is one of the thousands of festive chocs which are being meticulously tested by scientists working for Mondalez – parent company of Cadbury that brings you faves such as Dairy Milk, Wispa, Heroes, Crème Egg and more.
