A Cadbury chocolate discontinued in 2002 is set to make its shocking return to shops. The confectionary company, responsible for some of the UK’s most tasty treats including Time Out, Flake, Double Decker and the classic Dairy Milk, has already brought back its fair share of old favourites so far this year.
Top Deck, Crispello and Dairy Milk Bubbly are back on store shelves. This is in addition to the launch of new chocolate bars like Dairy Milk Biscoff, Twirl White Dipped, and the Bourville Salted Caramel and Chopped Hazelnut. Now you can add something that was scrapped 23 years ago, and foodies couldn’t be more excited.
The Dream chocolate bar was first launched in the UK in 2001. However, Cadbury discontinued the sweet sensation just a year later, citing customers’ changing tastes as the reason behind the axing.
But now the popular chocolate bar is back at B&M. It will be sold as part of the Cadbury Favourites chocolate box, which is imported from Australia.
It consists of 11 different Cadbury chocolates: Crunchie, Fry’s Turkish Delight, Flake, Picnic, and, of course, Dream. This is not the first time the returning sweet treat has been made available to shoppers since its discontinuation.
The popular chocolate was on sale at The Range in July, while Cadbury Dream Marvellous Creations Raspberry bars were spotted in B&M stores across the country in October 2024, which were described as “so good” by shoppers.
Cadbury Dream chocolate bars are still available in several countries worldwide, such as New Zealand, South Africa, and Australia.
It comes after a chocolatier exclusively told The Express where the perfect place in your home to store chocolate is.
Rococo’s Head of Marketing, Marie-Lorraine Michot, explained exactly how to store it for that perfect silky texture, and that certain atmospheres can “wreck” good chocolate, and one common storage mistake can actually ruin that satisfying snap.
“There are a few things that really wreck good chocolate: big temperature swings, moisture, and strong smells. The fridge is basically a cold box full of all three! The moisture can create a grainy texture,” she explained.
According to Marie, the sweet spot for storage is between 16 and 18C — warmer than a fridge but cooler than most rooms — and it varies depending on the quantity of cocoa butter.
So she declared the answer is “almost always the cupboard” in a cooler room, and that the “perfect environment” would be a pantry or a wine cellar.
