Cadbury · Snacks
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Same mould, filled. A caramel centre inside a shape this small is harder than it looks: the shell has to be thick enough to hold the caramel without splitting and thin enough that the bar isn't mostly chocolate, and at Freddo size there isn't much room to get that wrong. The filling also changes how it's made. A solid bar is one shot into a mould, while a filled one needs a shell cast first, a centre deposited into it and a base sealed over the top, which is three operations instead of one. Caramel is the usual choice for a filled children's bar because it flows at room temperature but stays put in the wrapper.
