Maltesers are almost perfectly spherical, yet at the point of creation they are covered with melted chocolate. Why do they not have a flat bit on the bottom, where they rested after or during the melted-chocolate-adding bit of the job? If they were suspended using air jets, the chocolate would ripple. I have conducted experiments to answer this question using air-jets, rolling-while-adding-chocolate; adding-chocolate-before-plunging-into-cold-water[1] and all sorts of other things.
EH?
My tentative conclusion is that each Malteser is individually polished by gnomes.
[1] as we all know: this is impossible. We have all had a Malteser at some point which was incompletely covered with chocolate and yet whose honeycomb centre was in no way affected. Contact with water would cause instant core meltdown.
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Date: 2006-03-15 11:00 am (UTC)EH?
My tentative conclusion is that each Malteser is individually polished by gnomes.
[1] as we all know: this is impossible. We have all had a Malteser at some point which was incompletely covered with chocolate and yet whose honeycomb centre was in no way affected. Contact with water would cause instant core meltdown.