The making of: Tasty season special

First off, we get a crispy piece. We spread the caramel over the crispy piece. We put it in a leaf or mushroom mould and let it cool for 15 minutes. Then we make milk chocolate: It is made from lots of cocoa beans. First off, the beans get roasted so they lose the bitter taste. After that, their protective layer gets ripped off and we can grind the beans. A portion of the beans are rolled to dry, which makes a hard dough: cocoa powder. This gives the chocolate the taste and the brown colour. Another mixed portion goes into a machine that squeezes out the fat. That is cocoa butter, which makes your chocolate creamy and tasty. And then stir! After the mixing the chocolate is rolled and kneaded for hours. Cocoa butter and soya lecithin are added to give the chocolate a fluid consistency. Then the chocolate gets heated up again. After that, it gets spread over the caramel and crispy and it goes to cool down in a leaf or mushroom mould for 15 minutes. Then we put it in our packaging and we are done.