After Eight, ‘the mint enrobed in dark chocolate’, was launched in 1962, initially in three variations, but it was the chocolate-covered fondant mint that was the most successful. Technically complex to produce, it involves using a solid block of fondant containing a softening enzyme. It is then covered, or ‘enrobed’, in chocolate. The enzyme later gradually splits the saccharose into the much more soluble glucose and fructose, thus making it soften into liquid form. Famous for their green pack packaging, and distinctive clock logo, showing the time at just past 8 o’clock, After Eight wafers are also designed with individual wrappers to protect the fragile mints. After Eight production was moved to the Castleford factory in 1970 where several million pounds of investment enabled increased output. After Eights are now made in Halifax.