You cannot melt a Cadbury’s flake in the microwave… here’s the reason why

We don't know what kind of witchcraft Cadbury's are pulling, but we demand answers right now.

If you've ever tried eating a chocolate bar on a warm day, you'll notice you end up looking like Bruce Bogtrotter after attacking a giant gateau with melted chocolate all over your hands and face. But try it with a Cadbury's Flake and you'll still be clean as a whistle. It doesn't matter how hot it is, you'll not get a drop of melted chocolate on yourself. You could sit in a sauna and you'd probably still be fine. It's pretty much impossible to melt a Flake. Cosmopolitan are the latest folk to stumble onto this strange and immutable fact of life when they tried to bang Cadbury's famously crumbly chocolate bar in the microwave to melt it down. It just would not fucking melt. They're hard as nails basically. If you don't believe us, then watch this clip of Buzzfeed's Patrick Campbell trying in vain to obliterate one in the microwave. Not even the slightest drip... Even when you stick it over a bubbling pan for five minutes, it refuses to liquify. These things are the fucking Pepperami of the chocolate world. Absolute animal... Cosmo were straight onto Cadbury's about why their chocolate bar was indestructible and could probably survive a nuclear holocaust. Their answer gave little away, with a spokesperson merely saying: "The reason it's difficult to melt is because, for nearly a century, we have deliberately controlled the final manufacturing process to ensure the folds of the bar crumble in the mouth." But there is a more detailed theory about why the Flake is impervious to heat compared with most other chocolate bars. It's all to do with the way the fat and cocoa is structured on the microscopic level which is seemingly different from your Cadbury's Buttons or regular Dairy Milk. Luis Villazon from Science Focus says: ''Although Flake is made from milk chocolate, the manufacturing process gives it a different arrangement of fat and cocoa solids, so the melting fat isn’t able to lubricate the cocoa particles to the point where they can flow. ''In a bain marie, a Flake will never melt. In the microwave, it eventually just burns.''