@littledemoninc:

Hotcheetoma :

A chocolatier on here was trying to figure out why some hersheys bars are floppy and he found an ingredient that he wasn’t familiar with (PGPR) that is used as a cocoa butter substitute for emulsion to be the likely reason. I’m guessing this is also why it’s waxy when not previously melted and cooled in the wrapper and tastes kind of fake/not chocolaty