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The Anatomy Of The Cadbury Creme Egg
By
Nell Casey
Published Apr 18, 2014
Modified Apr 18, 2014
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Finn Taylor/WIRED
By
Nell Casey
Published Apr 18, 2014
Modified Apr 18, 2014
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This Sunday, children and hungover sugar addicts will dig into their plastic grass-lined Easter baskets, which are more than likely to include at least one glucose-filled, chocolate-covered Cadbury Creme Egg. Born in 1963 in the UK, the saccharin ova have become so popular the Cadbury factories produce over 350 million of the eggs each year, even though they're only on sale from January through Easter (and perhaps later in Duane Reade discount bins).
But how does Cadbury construct these chocolatey replicas? The folks at Wired took a look behind the scenes at the company's factory in Birmingham, England, where they mold the chocolate egg cups, fill them with candy whites and yolks and wrap them in foil for their journey to your watering mouth.
Fun facts about Creme Egg Creation:
The factory operates 24 hours a day, 364 days a year.
One ton of chocolate gets used each hour.
There's actual "free-range-egg-powder" in the yellow and white fillings!
Though nearly identical, the "yolk" is denser than the "white," which prevents mixing.
The foil wrapper is "spun" onto the eggs by a wheel and small mechanical arms.
Check out photos and more details of the eggy action over at Wired.
Tagged
cadbury creme eggs
candy
easter
Nell Casey
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