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Originally Posted by hosti|e
I work in a chocolate factory and if theyre coming down the production belt like that, theres something wrong  |
I worked at a chocolate factory years ago and I know what you mean. We would run-off 3 tons per shift and if the temper of the chocolate wasn't just right, the product would end up as a cold wet glob. The girls at the end of the line would freak because it made such a mess.
I'll take a nice piece of Belgian bitter-sweet at room temp thanks.
