Creme-endous; EVEALED: HOW THE WORLD'S FAVE EASTER CHOCOLATE IS MADE.

Byline: MELISSA THOMPSON

THEY'RE a treat at any time of the year, but would Easter really be Easter without a Creme Egg? The Cadbury favourite, with its distinctive wrapper and sweet, gooey centre, is now an essential fixture of the holiday and familiar to everyone.

Yet their production has been as closely guarded a secret as the inner workings of Willy Wonka's factory.

Today, after being given exclusive access, the Mirror is proud to take you on a tour of the chocolate giant's Birmingham factory, where 1.5 million of the treats are made every day.

1 Cadbury executive Tony Bilsborough: "The process of making the cream egg was a eureka moment and is not done in the way that most Easter eggs are formed." First, a blob of liquid milk chocolate goes into a half egg shape mould where it is levelled

2 Immediately after, a blob of white fondant goes on top of the still-melted chocolate. The two liquids won't mix because the fondant has a higher density

3 Then the orange fondant, with an even higher density, is added to the other half of the egg.

4 In one swift movement the half of the egg filled with chocolate and white fondant is put on top. "Because the whole egg is still liquid, the chocolate surrounds the filling and completes the egg shape," says Mr Bilsborough

5 Once the fusing process is complete, the eggs are blown with cool air for 40 minutes. Once the eggs are solid, the moulds are gently tapped with a hammer and the completed eggs drop down on to a ramp

6 A robot sucks the eggs off the ramp and on to trays, where another machine mechanically wraps each one in foil

7 Hundreds are wrapped each minute at the factory, which operates 364 days of the year