Why Don’t Flakes Melt?

If you’re a fan of melt chocolate bars, you might wonder why Flakes don’t melt. The Flakes are unusually crumbly and soften but do not melt upon heating. So why does it not melt, and it is possible to melt Flakes?

Even though Flake is made with milk chocolate, it undergoes a different process that arranges the fat and cocoa solids. As a result, the fat melts but does not lubricate the cocoa particles sufficiently to flow. So, you won’t get a Flake to melt in a bain-marie or other means usually used to melt chocolate. However, it will eventually burn in the microwave.

Why Don’t Flakes Melt?

There is no denying that chocolate melts when you heat it. However, there is one bar that seems to go against the grain. Cadbury’s Flake chocolate has been regarded as a bar of chocolate that can withstand hot temperatures, unlike other chocolate bars.

Attempts have been made to melt the chocolate bar to test those claims for falsehoods. We proved by testing that solid Flake doesn’t melt after being microwaved for 60 seconds at high temperature. How then can the chocolate not melt at such a high temperature?

There may be a connection between this and the bar being made from dehydrated chocolate, which, at high temperatures, hardens instead of melting, causing a sugar burn. Another factor could also explain the situation.

The Daily Mail reported that Stuart Farrimond said chocolate bars melt when the fat becomes liquid. Typically, chocolate’s fats are evenly distributed throughout, giving it a smooth mouthfeel and crackling effect when eaten.

The chocolate tempering process at Cadbury needs to explain how it achieves the same effect even though the fats are in microscopic clumps in the Flake. Cadbury probably doesn’t want Flakes to melt because hot countries are an easy market for them.

When asked, Cadbury’s spokesperson declined to reveal the secret to this chocolate that won’t melt, calling it a “confidential process”.

What Are Cadbury’s Flakes?

Flakes are British chocolate bars produced by British chocolate maker Cadbury that feature thinly layered milk chocolate. The bar crumbles when heated and softens without melting.

Flake was invented by accident in 1920 when an employee of Cadbury’s discovered thin streams of leftover chocolate fell from moulds and cooled into flaky ripples.

Cadbury’s began producing half-length Flake in 1930 as an ingredient in vanilla soft serve ice cream in cones, which ice cream vendors marketed. Later sold in other nations such as Ireland, Australia, South Africa, and others were first sold in the UK. The latter, Cadbury Twirl, contains two Flake-shaped bars that come coated in milk chocolate.

Side Effects of Eating Melted Chocolate

Even though chocolate tastes sweet and pleasant, eating this rich food has disadvantages. Even though chocolate is generally tolerated in moderation, it does not have nutritional value. It has many disadvantages that may make it inappropriate for use in diets. 

Product labels should provide nutritional information when available. Following are the prime disadvantages of eating melted chocolate.

Lots of Sugar & Fats

Despite the numerous benefits of chocolate, it is also associated with some problems. Chocolate has the downside of containing a lot of sugar.

Sugar in chocolate, especially cheap chocolate, can be pretty harmful to our health in various ways. So, to ensure healthy chocolate consumption, make sure to buy high-quality chocolate with low sugar content.

Chocolate is also often fattening due to its high-fat content. Especially if you consume too much chocolate regularly, the fats can be quite unhealthy. The downside of eating chocolate is that it contains high levels of saturated fats and total fats. 

Approximately 8.14 grams of saturated fat are contained in each 1.55-ounce serving of chocolate. This fat increases the risk of heart disease. The consumption of saturated fat may increase the level of bad LDL cholesterol. 

The doctor suggests limiting your intake of saturated fats to 16 grams or less per day to reduce your risk of heart disease. One serving of chocolate has a saturated fat content of about half that amount.

Cause Obesity

In addition to obesity, excessive chocolate consumption can cause obesity. Millions of people die every year due to obesity, one of the biggest health problems facing humanity today.

To avoid obesity and its adverse effects on your health, avoid excessive chocolate consumption at all costs.

Fewer Vitamins & Minerals

Chocolate’s few beneficial nutrients make it unhealthily dangerous to consume it instead of a healthier snack. In terms of vitamins, chocolate provides only 8 per cent of the daily calcium requirement and 2 per cent of the daily iron requirement.

High-Calorie Content

Chocolate contains plenty of calories. In fact, there are 235 calories in an ounce of milk chocolate. Therefore, compared with other snacks, milk chocolate has more calories. As an example, 1.5 ounces of beef jerky contain 124 calories. 

Consuming high-calorie foods may result in weight gain. With chocolate, you would have to spend a lot of time exercising to burn calories. To burn 210 calories, you would have to lift weights for 57 minutes or exercise for 43 minutes. 

While one piece of dark chocolate has 263 calories, dark chocolate is rich in beneficial compounds for your health. Despite its healthy properties, dark chocolate is still high in calories and contributes to your overall calorie intake.


When heated, chocolate melts without a doubt, but Flakes is not the case. It is known that Cadbury’s Flake chocolate stands up to hot temperatures better than other chocolate bars.

Melting the chocolate bar has been attempted to test these claims, but no one succeeded in melting it. The dehydrated chocolate may cause this in the bar, which hardens rather than melts at high temperatures, causing a burning sensation on the tongue.

It is also possible that another factor contributes to the situation. Stuart Farrimond said in the Daily Mail that chocolate bars melt as soon as the fat liquidizes. 

When chocolate is eaten, it has an evenly distributed fat composition, making it feel smooth and silky. Although the fats in the Flake are in microscopic clumps, Cadbury’s chocolate tempering process is still able to achieve the same result.

Cadbury Flake’s manufacturing process is closely guarded, and no other company has been able to reproduce it. A Cadbury Flake is the only chocolate bar that comes close to its delicate, crumbly texture.