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Step Inside Australia’s Chocolate Factory This Easter With SBS

chocolate

If you are a chocolate fanatic like us, then you’ll love the latest instalment of SBS’s Slow TV, this Easter a three-hour long special on chocolate. Viewers will deep dive into the making of some of our favourite chocolate treats right from inside Australia’s own Willy Wonka-inspired Cadbury chocolate factory. And the best part is, you don’t need a golden ticket for this tour.

Discover how each individual ingredient is used for the chocolate that Aussies all know and love. From sugar harvested from the fields of north Queensland, milk from a dairy farm in northwest Tasmania, and the core ingredient imported from Ghana, cocoa, watch on as all three go through the hypnotic rhythm of melting, rolling, drying, shaping and wrapping before going to market on the shelves in the form of the iconic easter eggs and chocolate bunnies.

chocolate, cadbury

I’m already drooling…

Combine the delicious delight of sweet chocolate and the tranquility of Slow TV and you’re in for three hours of pure heaven. Despite it being deemed ‘the most boring thing on television’ by some critics, the concept was an instant hit. This is because it “is a welcome escape from the noise and drama of the world,” explains SBS Director of Television and Online Content, Marshall Heald.

During the special, viewers will also be hit with some interesting and fun facts about chocolate, in fact, let me get you started:

Did you know that in 2020 alone, Cadbury will produce 477 million Easter Eggs and 14 million Chocolate Bunnies? This requires a massive 6,014 tonnes of cocoa, 87 million litres of milk and 54 million kilograms of sugar.

“The Chocolate Factory: Inside Cadbury Australia is an outstanding film, a spellbinding visual feast for the senses,”

says SBS Director of Television and Online Content, Marshall Heald

“The Chocolate Factory: Inside Cadbury Australia” premieres Saturday April 11 on SBS at 7:30pm. The program will be encored Sunday April 12 on SBS VICELAND at 3:35pm.

Written by Emeric Brard

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