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Milk chocolate for eating was first made by Cadbury
in 1897 by adding milk powder paste to the dark
chocolate recipe of cocoa mass, cocoa butter and
sugar. By today's standards this chocolate was
not particularly good: it was coarse and dry and
not sweet or milky enough for public tastes.
There was a great deal of competition from continental
manufacturers, not only the French,but also the
Swiss, renowned for their milk chocolate.
Led by George Cadbury Junior, the Bournville experts
set out to meet the challenge. A considerable
amount of time and money was spent on research
and on new plant designed to produce the chocolate
in larger quantities.
A recipe was formulated incorporating fresh
milk, and production processes were developed
to produce a milk chocolate 'not merely as good
as, but better than' the imported milk chocolate'.
Four years of hard work were invested in the
project and in 1905 what was to be Cadbury's top
selling brand was launched.
Three names were considered: Jersey, Highland
Milk and Dairy Maid. Dairy Maid became Dairy Milk,
and Cadbury's
Dairy Milk, with its unique flavour
and smooth creamy texture, was ready to challenge
the Swiss domination of the milk chocolate market.
By 1913 Dairy Milk had become the company's best
selling line and in the mid twenties Cadbury's
Dairy Milk gained its status as the brand leader, a position it has held ever since.
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