Cadbury recently insured Hayleigh Perks’ tongue for $1.6m.

Standing in the test kitchen at work, I pop a bit of chocolate on my tongue and wait as it begins to melt.

Suddenly, I’m hit with loads of flavours.

This piece was made in the same kitchen where a strawberry-flavoured bar was created, and even though this prototype doesn’t contain any fruit, I can still taste hints of strawberry.

I can detect the mix of ingredients without looking at the recipe — it’s something I’ve learnt to do as a chocolate scientist.

When I tell people I get paid to eat chocolate every day as part of my job, they often don’t believe me.

Growing up, the Cadbury factory was almost on my doorstep.

So when I was 19 and studying maths at college, the Cadbury World visitor attraction was an ideal place to get a part-time job.

I loved being there, and after a year applied for a fulltime role as a chocolatier apprentice, where I’d help with everything from producing chocolate samples for testing to researching data.

There’s actually lot of chemistry and maths involved.

On my first day, I was taught all about different techniques, like how to hand-temper chocolate, which creates the shine and snap.

It took me about two years to learn the fundamental skills for the role, such as analysing ingredients and mastering flavour combinations. Cadbury even sent me to uni to further my knowledge in chocolate making.

At work in the lab.Source:Supplied

I spent five years studying part-time and now have a degree in natural sciences specialising in chemistry.

When I was 23, I joined the company’s prestigious taste panel, which samples all prototypes.

There are just 10 of us who do it and we all had to go through a number of stringent taste tests before being accepted — it’s a real honour to be part of.

It also means my palette is crucial to my job, so Cadbury recently insured my tongue for £1 million ($1.6 million).

I’m the only one in the company to have this and it’s a big responsibility — I have to avoid eating certain things, such as hot chilli peppers, because they could damage my tastebuds, but I can live with that.

Hayleigh was sent to university to further her skills.Source:Supplied

I love that no two days are the same.

One day I’ll taste-test new combinations to make sure the flavour is spot-on before consumers try them out, while another I’ll be flicking through magazines to check out fashion trends that we can incorporate into our packaging.

Some weeks, I might even fly halfway around the world to visit other chocolate factories and test their products.

Most people don’t have a clue how much work goes into creating the chocolate bar they’re eating.

It took me and my team two years to perfect the Marvellous Creations range, which included jelly popping candy shells.

Hayleigh has a job that many people would kill for.Source:Supplied

Naturally, friends and family always want to know what I’m working on next, but I can never say as it’s top secret — I even have to sign a confidentiality agreement.

Work is a big part of my life — especially as it’s where I met my husband Ryan, a graphic designer, seven years ago.

When we got married this August, the dessert table was stacked with chocolate.

I can’t imagine doing another job — I love eating chocolate every day.

This article originally appeared in The Sun.