Many of Haigh’s 250 varieties of
chocolate have gone through a rigorous
testing process. Off the factory floor,
a tasting panel meets fortnightly to
consider prototypes of new flavours.
Sugared almonds recently got the nod,
as did a mango and chilli-filled chocolate.
The salted caramel recipe took three
years of tweaking before it went into
production. Many of the chocolates
are hand-finished and hand-packed,
including the chocolate speckles. The
speckles, 14 million of which are produced
a year, are made with a machine that
drops large dollops of melted chocolate
onto trays of hundreds and thousands,
which are then left to set before they’re
bagged ready for sale. ●
comicgek
(Comicgek)
#1