In news that has left Team Cosmo quite literally shaken up (by which I mean we've been crowded around a small plate for 20 minutes), A CADBURY FLAKE BAR DOESN'T MELT IN THE MICROWAVE. WHAT IS THIS SORCERY?

So let's set the scene for a minute: after getting my mitts on a Flake yesterday, it seemed more appealing to melt it in the microwave and mix it with peanut butter than to eat it normally. I know, I know - I'm a disgusting human being.

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But imagine the disappointment/shock/general 'WTF is going on?' felt worldwide (read: by me) when I couldn't get the chocolate to melt and it actually just burnt on the plate and was inedible?

It turns out it wasn't just a faulty microwave, either - but actually Flake bars don't melt at all. AT ALL.

WHAT. THE. FRICK?

The theory behind the Flake's inability to melt is apparently because it's made out of dehydrated milk chocolate, which means it slowly hardens until the sugar burns rather than melting.

According to ScienceFocus, due to a different arrangement of fat and cocoa solids to normal milk chocolate, the melting fat in a Flake isn't able to lubricate the cocoa particles to the point where they can flow.

In basic terms, this means that the way the fats are clumped together with the sugar means it doesn't melt when heated. Our minds are blown.

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We trialled the whole thing at Cosmo HQ and compared it to the amount of time it takes Cadbury's buttons to melt. Above is our findings (oooh it's like a science experiment at school, innit?)

Speaking about why the Flake doesn't melt, Cadbury told us: "The reason it's difficult to melt is because, for nearly a century, we have deliberately controlled the final manufacturing process to ensure the folds of the bar crumble in the mouth."

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Dusty Baxter-Wright Senior Entertainment & Lifestyle Writer Dusty Baxter-Wright is Cosmopolitan's Senior Entertainment and Lifestyle Writer, covering celebrities, movies, TV and books as well as travel, interiors, food and drink on a daily basis.

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