THE FACTORY
Make the chocolate your background.
The beans reach the chocolate factory in Germany and are turned into yummy Dubble and Divine chocolate!
WHAT'S IN YOUR CHOC?
The cocoa beans are turned The cocoa beans go through a process of roasting and something called ‘winnowing’ to get rid of their shells into cocoa butter (which makes chocolate melt in your mouth) and cocoa liquor (which gives chocolate its irresistible taste). In most conventional chocolate bars, vegetable fat is added as well as cocoa butter as it is a cheaper ingredient. Because Dubble is all about giving cocoa farmers a good deal, we use only real cocoa butter and don’t substitute any of it with vegetable fat. We don’t add any artificial ingredients either!
The cocoa liquor & butter are mixed with milk, sugar, and in Dubble's case real vanilla, to produce a runny choc blend called ‘couverture’ which is mixed and mixed and mixed for several days in giant vats to give it a delicious smooth, silky texture.
The liquid chocolate is then tested to make sure the consistency and flavour are right. It should be smooth and silky and have the right ‘mouthfeel’, as it’s known in the business. Finally the runny chocolate 'couverture' is then moulded into blocks, wrapped, packed and the finished Dubble and Divine is shipped to a giant warehouse in the UK.
If you are hungry to find out more, download this detailed low down on the factory process.