Violet Crumble
Violet Crumble is an Australian chocolate bar. The bar is a crumbly honeycomb toffee centre coated in a layer of compound chocolate. It was first made by Hoadley's Chocolates in South Melbourne around the year 1913; and is currently made in Adelaide, South Australia by Robern Menz after a period of ownership by Nestlé. Its advertising slogan is ""It's the way it shatters that matters"", and previously was ""Nothing else matters"". The bar shares similarities to the Crunchie bar made by British firm Cadbury. Aside from Australia, it is common in Hawaii and a selection of  other places, such as Hong Kong and Mollie Stone's Markets in California. They can also be found in some import speciality stores such as Cost Plus World Market in the United States. History. Abel Hoadley opened a jam factory in South Melbourne, in 1889, trading as A. Hoadley & Company. By 1895, business had expanded rapidly and Hoadley built a five-storey premises, the Rising Sun Preserving Works. He produced jams, jellies, fruit preserves, candied peels, sauces, and confectionery and employed a workforce as large as 200. By 1901, there were four preserving factories and a large confectionery works. Hoadley  had acquired the firm of Dillon, Burrows & Co and extended his products to vinegar, cocoa, and chocolate. In 1910, the jam business was sold to Henry Jones Co-operative and in 1913, Hoadley's Chocolates was formed. The same year, Hoadley produced his first chocolate assortment and packed them in a purple box decorated with violets. The packaging was in tribute to his wife's favorite colour (purple) and favorite flower (violets). Within the box, assortment was a piece of honeycomb that became so popular that Hoadley decided to produce an individual honeycomb bar. This proved trickier than first thought  because as the pieces of honeycomb cooled, they absorbed moisture and started sticking together. This hygroscopic nature of honeycomb led Hoadley to eventually dip his bars in chocolate, to keep the honeycomb dry and crunchy. Thus, in 1913, the Violet Crumble bar was created. Hoadley wanted to call his new bar just Crumble but learned that it was not possible to protect the name with a trademark. He thought of his wife (Susannah Ann née Barrett) and her favourite flower, the violet, and registered the name Violet Crumble, using a purple wrapper with a small flower logo. It was an  instant success. Violet Crumbles are crispier in texture than Crunchie bars, with a slightly more marshmallow taste. Hoadley's Chocolates was acquired by English company Rowntree's in 1970, who produced Violet Crumble in Adelaide until 1985. Rowntree's was itself acquired in 1988 by Nestlé, who moved production to the northern Melbourne suburb of Campbellfield. On 11 January 2018, Robern Menz purchased the Violet Crumble brand and its associated intellectual property, plant and equipment for an undisclosed sum, and production began on 10 October 2018. Packaging. The hygroscopic nature of the honeycomb centre was problematic. Competitors tried to prove  the bars were not fresh by squeezing them. Hoadley responded by instituting a strict coding system to keep track of the shelf life (12 months) and ensure that only the freshest bars were sold. In addition, he searched worldwide for a new type of airtight wrapper that would keep the bar fresh. Eventually, a French company, La Cellophane, invented a moisture-resistant metallised cellophane especially for Violet Crumble. Production. The honeycomb is produced and conveyed into an air-conditioned area where it is cut into bars. Then it goes through chocolate coating machines. The bars are double-coated to seal  the honeycomb from the air. Cooling tunnels take the bars to the automatic wrapping machines. Bertie Beetle, a small chocolate candy sold at stores and various shows (Royal and otherwise) around Australia, were invented to use up broken pieces of Violet Crumble.