Well-made chocolate is a work of art. The taste of Cadbury was formed by several generations. The authors of new recipes kept what was best in older compositions and added new ingredients, if they were accepted by chocolate connoisseurs of course. Cadbury's technologists travelled around the world to find, for example, the best cocoa beans. It turned out that they grow mainly in Ghana; therefore the majority of cocoa raw materials used by Cadbury come from that country. Cocoa mass, which contains 55 per cent of fat, is mixed with full milk cream and sugar in Marlbrook in Great Britain. The milk meant for condensation comes from the best farms and the sugar is from the best sugar factories. Cream chocolate liquid is dried until chocolate crumbs are obtained. Their further treatment, for instance in Bournville or Somerdale near Bristol, is one of the company's greatest secrets. The result of unskillful treatment of the semi-finished product is rough chocolate with the texture and taste of sand or clay. Masters at Cadbury work wonders with chocolate mass: they know how to eliminate unwanted volatile aromatic substances, reveal 'hidden' taste properties, or control chocolate's viscosity. The result of those endeavours is the unique Cadbury chocolate.