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100 years of rich, milky chocolate

<p>Canada’s sweetest secret is hiding behind glass doors on Gladstone Avenue in Toronto. At the Gladstone Chocolate Factory, Cadbury Adams is celebrating 100 years of chocolate making in Canada.</p>

Cadbury celebrates century old tradition



Canada’s sweetest secret is hiding behind glass doors on Gladstone Avenue in Toronto. At the Gladstone Chocolate Factory, Cadbury Adams is celebrating 100 years of chocolate making in Canada. From their downtown factory, almost all of Canada is supplied with some of its favourite chocolate bars, including Caramilk, Mr. Big and Dairy Milk.


Chocolate making began in the factory in 1906 with only bulk and boxed products. In 1987, the factory began producing Cadbury bars and was officially purchased by Cadbury in 1996.


The Crispy Crunch bar was the result of an internal competition in the 1930s, where factory worker Harold Oswin created the concoction in a chocolate-making contest. Oswin won $5 for his chocolaty creation, which is still made at Gladstone today, said Luisa Girotto, Cadbury Adams director of corporate communications.


Cadbury’s science of “chocology” begins with a cacao bean imported mostly from Ghana. Girotto explained the beans are crushed into nibs and pressed to create chocolate liquor — a pure chocolate essence. Adding milk and sugar to the mix creates crumb, which Cadbury imports from Ireland.


Next comes the Cadbury secret, Girotto explains. Cadbury flavour, or “C” essence — known to only seven Cadbury chocolate experts — is added, along with cocoa butter, to create a rich, chocolaty paste. The mix is pressed and refined to become flake, which is melted and mixed until smooth.




Michelle Novielli photo


The Gladstone Chocolate Factory at 277 Gladstone Ave. is celebrating 100 years of chocolate making.


Cadbury’s chocolate recipe has stayed the same over the years, but the way it’s made is evolving, said Stephanie Minna, Cadbury Adams manager of corporate communications.


What’s in store for the next 100 years? Canadians can expect to see more treat-sized bars, such as Cadbury Thins — the first 100-calorie bar — and Cadbury Delight — Canada’s first mainstream chocolate bar with 80 per cent less sugar.


To see how Cadbury makes chocolate first-hand, the Gladstone Factory offers free school tours for Grades 3 to 8.


For more information, call 416- 530-4055, ext. 5303571.














chocolate in numbers

• Each Canadian consumes about 7 kg of chocolate each year.


• The Gladstone Factory produces 500 Cadbury Dairy Milk bars per minute.


• In Canada, a Cadbury Cream Egg is eaten every three seconds.


• Cadbury produces more than 60 different kinds of chocolate bars.



 
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