Can you describe (in as much detail as you're able) the general properties of the chocolate that coats most non-chocolate-core candy bars? It seems to be a chocolate quite unlike what you'd find in a majority-chocolate bar. Is it chosen for melt resistance, ability to hold form, or what?
TMarkos96 karma
Can you describe (in as much detail as you're able) the general properties of the chocolate that coats most non-chocolate-core candy bars? It seems to be a chocolate quite unlike what you'd find in a majority-chocolate bar. Is it chosen for melt resistance, ability to hold form, or what?
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