Chunky Funky

What is it?

The coating is what changes here. A patterned surface on a moulded bar is set in the mould itself, so the texture is part of the chocolate rather than something applied afterwards. That has a small but real effect on eating it. A ridged or dimpled surface gives more area for the chocolate to melt from on contact, so it starts softening sooner than a flat-faced bar of the same weight. Underneath it's the Chunky arrangement: one thick wafer finger, no break line, and the coating doing the structural work that a groove would otherwise share. Texture on the surface is one of the few things left to change on a bar this simple. There are only three components in it, and two of them are fixed.