Ever dreamt of going inside a chocolate factory just like lucky little Charlie did? Well, I was lucky enough to do just that recently when I was invited into the factory where Iceland makes its desserts. And admittedly, yes, there were far fewer everlasting gobstoppers and chocolate rivers (plus, there wasn’t a single spoilt blueberry-shaped brat in sight anywhere), it was still a pretty magical experience. And how could it not be when there are vats of melted Toblerones around every corner?
After donning yet another super-glamorous hairnet, a chocolate splattered lab coat and a pair of faux white Crocs, I was taught stage by stage how to make Iceland’s Giant Chocolate Bar, which is an unbeatable combination of a brownie base, a chewy peanut centre, and a milk chocolate mousse; all encased in creamy milk chocolate.
In the factory, which makes 30,000 every day (including, as well as the Giant Chocolate Bar, a Toblerone cheesecake and a number of other sweet treats) I had lessons in expertly spreading the peanut caramel, perfectly positioning the brownie base as well as chocolate rippling. But by far, the hardest part was stuffing the finished product into the box, which is approximately 1mm bigger than the product itself. Oh, and did I mention you have to do this while it whizzes past you at break-neck speeds?