caramilk? how!
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.)
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