The secret method by which Cadbury gets liquid substances into segmented chocolate bars. They pour liquid chocholate into inverted molds and cool the bottom (what will become the top) until it is solid while leaving the rest molten. drops of the liquid are placed on the still molten back and sink in leaving small swirl marks. finaly the entire thing is cooled and you have a Caramilk bar or one of its kin.
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... --Molten Chocolate
### --Solid Chocolate
*** --Filling
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