A personal gripe if I may, why oh why do snack stores and cafes insist on placing chocolate bars in the fridge? Is it some belief that Cadbury and Mars are the purveyors of hand crafted luxury that needs chilling to preserve it? the only advantage, from a preservation perspective, of refrigerating mass produced chocolate is that it maintains the shape, so unless your store is a sauna it can and should be left at room temperature.
When you refrigerate my snack it loses all flavour and presents a serious risk to my teeth, I normally counter this by putting it in my pocket but this is hardly a precise science and inevitably I overcook the product. Would you chill potato crisps? Biscuits? Its bad enough that you have to chill my sandwich beyond any chance of taste but at least there is a reason for that, albeit Health and Bloody Safety, but please leave my chocolate at room temperature!
As a final note on this subject has anyone in the UK eaten a Bounty recently? I like coconut but to be honest I have always found this product has too much chocolate, the solution that I employed was to remove the ‘lid’ and thereby reduce the ratio of chocolate to coconut. I tried this today, no luck, oh I could have removed it if I had gnawed at it like a child or a pre menstrual woman but somethings changed. The ‘lid’ is now thinner and doesn’t separate as a thick chocolate slice anymore. Is this change brought about by recession? Some money saving or margin improvement plan? Perhaps a government edict to reduce calories? Or has my canteen purchased copies from china?