Antipodean Chocolate

If you love chocolate, and live in Australia, this could be you with liquid chocolate all over your mouth.
No children and only one frog was harmed in the making of this movie.

In 1921 Cadburys opened a factory in the Australian state of Tasmania, that little island bit that broke off from Melbourne.

There is also a factory in New Zealand and there is a taste difference in the chocolate, and one of the reasons is that chocolate made for the Australian market is designed to have a higher melting point because of the hotter climate.

Connoisseurs of Cadbury's can tell the difference between Cadbury's made in the UK versus Canada or USA, versus Australia, etc. The simple fact it that chocolate is made to reflect local tastes. The original Hershey's milk chocolate was made with slightly sour milk so that explains why it tastes so different from everything else.

Also, chocolates with higher fat content (and lower solids content) will appear to start melting at a lower temperature. As a general rule, European chocolates have a higher cocoa content than American chocolates.

The brief history of Cadburys from www.geocities.com/NapaValley/6454/food_chocolate1.html is

1824 A one man business opened by a young Quaker, John Cadbury, in Bull Street Birmingham was to be the foundation of Cadbury Limited, now one of the world's largest producers of chocolate. His first advertisement in the Birmingham Gazette on 1st March 1824 presents his new sideline very succinctly: -
"John Cadbury is desirous of introducing to particular notice 'Cocoa Nibs', prepared by himself, an article affording a most nutritious beverage for breakfast."

1866 A turning point for the Cadbury's; with the introduction of a process for pressing the cocoa butter from the cocoa beans.
This not only enabled Cadbury Brothers to produce pure cocoa essence, but the plentiful supply of cocoa butter remaining was also used to make new kinds of eating chocolate. This technique enabled Cadbury Brothers to market a new cocoa essence ..... "Absolutely Pure - Therefore Best".

1879 In Berne Switzerland, Rudolph Lindt develops the process known as 'conching', the process we still use today.

This process involves heating, cooling and rolling of the chocolate to refine it. This then produced the worlds first real eating chocolate, that would melt in the mouth.

1897 Milk chocolate for eating was first made by Cadbury, by adding milk powder paste to the dark chocolate recipe of cocoa mass, cocoa butter and sugar.

1938 Cadbury's "Roses" launched to compete in the 'twist-wrap' chocolate market.

For 7 Days of Shooting, Worn and Weatheredday, Liquids theme