Here's the text of my email to Cadbury's:
I am EXTREMELY unhappy to discover that Bournville and Fry's Chocolate Creams have suddenly started containing milk. I have a severe intolerance to lactose, and cannot eat chocolate containing milk. I also have a very sweet tooth, and cannot eat the explicitly vegan chocolates made by companies such as Green and Black's, as they are far too bitter. Fry's Chocolate Creams were perfect for me, with their sugar centre, and melted Bournville was perfect for mixing with syrup to make chocolate cornflake cakes.
Is there any way that you can move your dark chocolate production back to the old recipe containing only vegetable fat and no butterfat? It really is important for people who have milk allergy or lactose intolerance, particularly women like me who like to eat several chocolate bars a week.
Presumably you are chocolate lovers yourselves, or you wouldn't have chosen to work at Cadbury's. Imagine that you are told you cannot ever eat chocolate again. How would you feel? I'm going to have to buy every single bar of old recipe Bournville and Chocolate Cream in the shops, and experiment with some way to melt down Green & Black's to add extra sugar to it. Honestly, it would be so much easier if you could just switch the production back to the other plant.