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BRITS have long followed a golden rule when opening a Terry’s Chocolate Orange, and that is not to tap it but to whack it as famously advised in the brand’s adverts.
But this Christmas, some fans reckon the job feels a little too easy, with shoppers joking that the once-sturdy chocolate sphere now cracks open with barely any effort at all.
The debate exploded on Reddit, where chocolate lovers swapped stories of oranges falling apart in their hands.
Some joked it’s quietly transformed into an “easy peeler”, with no brute force required.
Many blamed sneaky changes behind the scenes, claiming the segments now have subtle gaps moulded into them.
That theory has been floating around for years, especially since production moved to France in 2017.
While Terry’s won’t confirm any tweaks to the recipe or structure, reports suggest the mould design was altered.
The aim is to keep the same size look while shaving off weight from 175g in 2016 to just 145g today.
Some fans have branded it classic shrinkflation, pointing to older photos showing denser, chunkier segments.
In short, the ball itself may have quietly been weakened, rather than the nation suddenly developing superhuman strength.
Terry’s insists cracking success still depends on temperature and technique, calling it “part science, part ceremony”.
The chocolate chaos didn’t stop there — a US influencer sent shockwaves across Britain after chomping straight into a Chocolate Orange.
Terry’s quickly intervened with emergency cracking advice, stepping in to protect a festive tradition close to the nation’s heart.
So if the Chocolate Orange feels easier to crack this Christmas, it’s likely not imagination — just a lighter, airier take on a classic.
What is shrinkflation?
Shrinkflation is the term used to describe products shrinking in size while their cost remains the same or increases.
The Office for National Statistics has revealed that more than 2,500 products have shrunk in size but not in price in the last five years.
The changes have had little impact on overall inflation.
But the alteration in packet size has triggered a 1.22 percentage points rise within the sub-category of sugar, jam, syrups, chocolate and confectionery.
Why do some products get smaller over time?
The ONS said confectionery manufacturers have put the change down to the increasing cost of raw materials.
But sugar prices are at their lowest rate on record and cocoa costs have dropped sharply.
The ONS has also said Brexit did not cause a “noticeable change” that could explain the phenomenon.
But, the recent fall in the value of the sterling could have had an impact on manufacturers’ costs.
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