FOR YEARS, CADBURY has asked its customers how they like to eat their Creme Eggs. But have you ever wondered how the gooey fondant got inside the shell in the first place?
Turns out, the white-and-yellow filling isn’t injected into the chocolate egg, as you might have imagined.
The fondant is, in fact, placed inside two halves of the egg, which are sandwiched together to make a whole, according to a spokesperson from Cadbury.
First, the chocolate shell of the egg is made, a spokesperson for Cadbury told Business Insider.
“The goo in our Cadbury Creme Egg is then injected into each mould, before the two halves are put together,” the spokesperson said.
The egg halves are sealed together with a book mould, a device that lifts and presses trays of the Easter treats together, according to another Cadbury representative cited by Bloomberg.
The process looks like this:
“As the chocolate hasn’t hardened completely they fuse together and cool as a whole,” the Cadbury spokesperson explained. Then the eggs are swiftly wrapped in foil and packaged into cartons.
Mondelez, which bought Cadbury in 2010, makes Creme Eggs at a factory in the village of Bournville near Birmingham. The factory can produce up to 1,100 Creme Eggs per minute. In other words, a lot of chocolate.
More than 300 million Creme Eggs are made every year but they’re only sold from January until Easter, which might explain the seasonal hype surrounding the chocolates.
Cadbury has been making Creme Eggs since 1971 — this will be its 45th Easter on the market — and has been offering other varieties of cream-filled chocolates since 1923.
Watch a batch of Creme Eggs being made in the video from Cadbury below:
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