webofevil | KitKat

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Last night I joined the select band of people who have enjoyed the exquisite pleasures of a waferless Kit-Kat. Don’t get me wrong—if they brought out an official waferless Kit-Kat tomorrow no-one would be the slightest bit excited. It’s not that good. It’s only the rarity, the almost forbidden-fruit quality, and the puzzling questions it briefly raises about how Kit-Kats are made in the first place that give them their star quality, although I also choose to believe it means I’ll now have seven years’ good luck.

But raise those questions it did, and, some brief research later, I had had them answered: Kit-Kat wafers are fired at enormous velocity into huge vehicle-mounted vertical panels of chocolate. It’s no surprise, therefore, that sometimes a wafer will miss.

It also turns out that, intent on not being outdone by Nestlé, Mars Inc. spent the 1980s concentrating on research and development, with impressive results:

Flat | Top-Level Comments Only

From:

chiller.livejournal.com

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.