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2. I Tried Every Single M&M's Flavor, and I Had a Surprise in Store

   www.aol.com/tried-every-single-m-ms-191300627.html

   The chocolate, the shell, the way they melt in your mouth; everything about them hits for me. ... Dark chocolate M&M’s are almost identical to the standard ones with the milk chocolate center ...

3. M&M's - Wikipedia

   en.wikipedia.org/wiki/M&M's

   They come in five flavors – chocolate almond, mint chocolate, mocha, raspberry almond, and triple chocolate (milk, dark, and white chocolate), which are sold in small upright cartons with a plastic bag inside. M&M's Premiums do not have a candy shell, but are coated with carnauba wax and color. Dark chocolate was added in 2009, replacing mocha.

4. Frango - Wikipedia

   en.wikipedia.org/wiki/Frango

   The process begins using giant blocks of Chicago's own Blommer chocolate, melted at nearly 200 °F (93 °C). Tiny rectangular molds receive the combination of milk and dark chocolate, plus a special mint oil, after the mixture is tempered to 83 °F (28 °C). Air bubbles are eliminated by shaking the molds.

5. Hershey bar - Wikipedia

   en.wikipedia.org/wiki/Hershey_bar

   A dark chocolate candy bar full of natural antioxidants. The Hershey's Extra Dark chocolate is a darker chocolate, containing 60% cacao solids. Semi-Sweet Chocolate (Chocolate; Sugar; Cocoa; Milk Fat; Cocoa Butter; Soy Lecithin; Natural Vanilla Flavor; and Milk) [22] Hershey's Extra Dark Pure Dark Chocolate Bar with Pomegranate

6. How to Eat Cocoa Nibs, According to a Pastry Chef and ... - AOL

   www.aol.com/eat-cocoa-nibs-according-pastry...

   Mendiants: These French-style chocolate disks are also nib-friendly. "You can make your own chocolate bars or mendiants by mixing melted dark chocolate with toasted cacao nibs," Mehta says. "The ...

7. Chocolate bloom - Wikipedia

   en.wikipedia.org/wiki/Chocolate_bloom

   Comparison of blooming (left) and regular chocolate bars Fat bloom on the surface of chocolate with a marzipan filling Fat bloom viewed under an optical microscope. Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of ...