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1 year ago
Preview thumbnail for So it was explained to me in the chocolate subreddit, that the Toblerone turned gritty due to fluctuations in temperature and moisture. Was hoping someone here can explain to me in further detail, what happened scientifically (but in layman's terms, if possible lol)? Sorry if I'm asking too much. image
So it was explained to me in the chocolate subreddit, that the Toblerone turned gritty due to fluctuations in temperature and moisture. Was hoping someone here can explain to me in further detail, what happened scientifically (but in layman's terms, if possible lol)? Sorry if I'm asking too much.
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