I was just wondering if anyone know’s how they get the caramel into chocolate bars? 
It’s not quite what you would expect…
Chocolate is poured into a mold creating an upside down version of the bar. Then 8 small globs of caramel are dropped into the still-hot chocolate. If temperature and viscosity are just right (and the process ensures that they are), the caramel sinks into the middle of each “pocket”. A light spray of chocolate on the top (ie the bottom of the bar) and you’re done.
Check this out.
Mmmmmmmm. Chocolate. <power drool>
interesting thanks 