how do they do it?

This may sound a little stupid but i have always wondered how they coat nuts with, well, anything.

Take a chocolate covered Brazil nut – perfectly shaped, no flat spots, no mount marks in fact, no marks at all, just a smooth shape….

So how is it done? are the nuts shot through a chocolate fountain, cooling in the air before they land? All other explanations end up with some theoretical marks being left from handling… in fact, shooting them through the air would make them more pointy at one end or side… The mind boggles.

Answers on a postcard. In fact, no answers please – this is one of life’s wonderful puzzles.

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how do they do it?

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