The Terry’s Chocolate Orange is a Christmas-stocking staple, in my house at least. I was just munching on a few segments and started wondering – how do they make these things?
For the uninitiated (you poor saps), this consists of about 20 or so segments of orange-flavoured chocolate, arranged to form a sphere and then wrapped in foil. You have to “tap and unwrap”, i.e. give it a smack on the table to loosen the segments before removing the foil. Each segment has a pattern and the word “Terry’s” embossed on the side, so they can’t be pressed together while still warm, or formed in situ. They seem to be attached along the inside edge (at the centre of the sphere) but does anyone know how they make these things?
The segments are molded individually.
The segments are then asssembled in the spherical configuration.
The bottom tips are not molded so that a little molten chocolate can be poured in place to hold the whole thing together.
Examine the pieces you have left or a new one (excuse to buy one more).
The slices are broken off at the tip and you should find a ‘button’ somwhere.
The chocolate oranges I’VE had are way more hardcore than yours. We didn’t waste a second on this wimpy “tap and unwrap” crap (rhyme intended). Ours said, “Whack and Unwrap.” That’s right. You had to WHACK them. Anyway, I thought this would be about how they get the orange flavor in there. But I guess they probably just mix in some kind of artificial flavor, so that wouldn’t make for a very exciting GQ