by 
Max Power
ANSWERS: 5
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they make the top hollow half of the chocolate, upside down, then pour in the caramel, then add a flat layer on top (which becomes the bottom when they turn it right side up).
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Injection.
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Magic.
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The candy centre is not just candy. There's an enzyme involved. The centres are actually hard when they're molded into the bar, but soften into the goo you bite into after 2 days.
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I always thought they used temperature. Canadian?
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