Crumbly not melty
Disclaimer: When it comes to consuming chocolate, our preference is to eat it cold, from the fridge. Nothing* is more satisfying than pulling a Mars Bar out of its chilly surrounds, slicing it open and marvelling at the perfect lines of milk chocolate, caramel and nougat (talking of nougat, spare a thought for these random 90’s chocolate bars that we wish still existed). Dreamy.
In comparison, room temperature chocolate is a bit rubbish, but there will always be a special place in our heart for melted chocolate. Be it in fondue form, or a simple hot chocolate, we’re always there for it.
Which is why this mind-altering news about The Flake has really, really confused us.
Imaginary drum roll please: Apparently, it’s pretty much impossible to melt a Cadbury’s Flake.
We’ll give you a few moments to process this info, and enter your mind palace to retrieve the information from your home economics lesson a decade ago where you learnt that all choccy melts at around 40 – 45 degrees C.
It doesn’t take a lot to melt it, in fact, merely looking at a Cadbury’s button will drive it into a melting frenzy. But when it comes to The Flake, come hell or high water, you will not be able to get the bloody things to liquify in a microwave (or bain marie).
Apparently, even when you put it over a pan of boiling water, it resolutely refuses to melt. And that is because these Cadbury’s bad boys are structured very differently than your average Dairy Milk.
Apparently sorcery did not create this beast, science did. Luis Villazon from Science Focus, take it away… ‘Although Flake is made from milk chocolate, the manufacturing process gives it a different arrangement of fat and cocoa solids, so the melting fat isn’t able to lubricate the cocoa particles to the point where they can flow.
‘In a bain marie, a Flake will never melt. In the microwave, it eventually just burns.’ To reiterate, in a bain marie, a Flake will NEVER melt. It’s the cockroach of the chocolate world.
We put it to the test.
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