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Splane, Emily; Rowland, Neil; Mitra, Anaya (2019). "Is Chocolate Special?". Psychology of Eating: From Biology to Culture to Policy. Routledge. ISBN 9781000725995. If you want to make topped chocolate bars, then sprinkle your toppings of choice into the silicone molds before pouring over the melted milk chocolate. Byrne, Janes (5 September 2010). "Barry Callebaut optimises dairy-free milk chocolate alternative". Confectionery News. Archived from the original on 3 September 2020. Ethical issues have been intrinsically linked to chocolate in general since the early days. Many of the early chocolatiers, including Cadbury, Fry's, Rowntree's and Terry's, were founded by Quakers who saw the wellbeing of their workers part of their business ethic. [74] The companies were pioneers in social welfare, providing a safe working environment, high quality housing and other benefits to employees that were ahead of many of the industrial norms. [75] Cadbury, for example, provided paid holidays, insurance and night schools for workers, as well as constructing Bournville in Birmingham, UK. [76] However, the working conditions of many in the wider chocolate supply chain remained poor. Slavery, and later bonded labour, was often employed on the plantations that provided the sugar used to make chocolate. [77] Even after the abolition of slavery, the working conditions in many plantations was still poor, with reports of child labour being frequent and unreported. [78] In 1975, the first in a series of International Cocoa Agreements tried to set what were termed "fair labour conditions" and eliminate child labour. [79] This means that everyone, regardless of dietary preferences or requirements, can savour their quality dark chocolates without compromise.
Mo, Di; Rozelle, Scott; Zhang, Linxiu (2019). "Chocolate Brands and Preferences of Chinese Consumers". In Squicciarini, Johan F. M.; Swinnen, Mara P. (eds.). The Economics of Chocolate. Oxford: Oxford University Press. pp.170–179. ISBN 978-0-19883-340-6.Kusher, Barak (2012). "Sweetness and Empire". In Franks, Penelope; Hunter, Janet (eds.). The Historical Consumer: Consumption and Everyday Life in Japan, 1850–2000. Basingstoke: Palgrave-Macmillan. pp.127–150. ISBN 978-0-230-27366-5. Poelmans, Eline; Swinnen, Johann (2019). "A Brief Economic History of Chocolate". In Squicciarini, Johan F. M.; Swinnen, Mara P. (eds.). The Economics of Chocolate. Oxford: Oxford University Press. pp.11–42. ISBN 978-0-19883-340-6. Ascribed to Cadbury plc. (19 January 2010). "A history of Cadbury's sweet success". Times Online. London. Archived from the original on 11 June 2011 . Retrieved 30 May 2010. But beyond its delicious taste, there’s a complex and fascinating process behind each bar of milk chocolate.
Morton, Marcia; Morton, Freceric (1986). Chocolate, an Illustrated History. Oxford: Crown. ISBN 978-0-51755-765-5. As an expert chocolatier at Whitakers Chocolates, I have had the pleasure of seeing the magical transformation from cocoa bean to chocolate bar countless times. If you want to make topped chocolate bars then sprinkle your toppings of choice into the silicone molds before pouring over the melted milk chocolate.Wood, G. A. R. (2008). Cocoa. John Wiley & Sons. p.539. This cocoa butter has to be obtained by pressing more cocoa liquor, leaving a residual cake.