Seriously, How Do They Get The Caramilk In The Caramilk Bar?!
You can read it here:
When the bar is made, two molds are used (the whole procedure is automated and mechanized so that thousands of bars are made per hour). In the first mold, the actual shape of the bar, molten chocolate is poured to about the halfway-full point. Meanwhile, in another machine, a second mold is readied. This one is a similar shape but smaller and in this second mold, Caramel is poured into individual spaces.Then the Caramel and chocolate pieces are frozen, creating small, hard, Caramilk "lozenges." These are dropped into the first mold (The first mold is not yet completely solidified though being frozen, the "lozenges" float until it does, ensuring they are roughly in the middle of the final product.)
Next the "bottom" of the bar is made by covering six of such molds with a second layer of chocolate, enough to fill the mold. When the chocolate has hardened (accelerated somewhat by the frozen Caramel and chocolate inside) the bar is popped out, wrapped, packaged, distributed, and sold.
Answers: There are two layers to a Caramilk bar. The top half that accepts the caramilk and the bottom layer closes it.
You can read it here:
When the bar is made, two molds are used (the whole procedure is automated and mechanized so that thousands of bars are made per hour). In the first mold, the actual shape of the bar, molten chocolate is poured to about the halfway-full point. Meanwhile, in another machine, a second mold is readied. This one is a similar shape but smaller and in this second mold, Caramel is poured into individual spaces.Then the Caramel and chocolate pieces are frozen, creating small, hard, Caramilk "lozenges." These are dropped into the first mold (The first mold is not yet completely solidified though being frozen, the "lozenges" float until it does, ensuring they are roughly in the middle of the final product.)
Next the "bottom" of the bar is made by covering six of such molds with a second layer of chocolate, enough to fill the mold. When the chocolate has hardened (accelerated somewhat by the frozen Caramel and chocolate inside) the bar is popped out, wrapped, packaged, distributed, and sold.