I discovered by accident that it’s impossible to melt a Cadbury Flake — our son needed to melt some chocolate for school-related reasons at short notice, and the Flake was the only chocolate we had in the house. Although it tastes identical to other Cadbury’s chocolate, it simply will not melt, instead breaking down into a coarse chocolate powder.
We started out trying to melt it by the standard method of breaking it into a bowl over simmering water, then escalated to microwaving it, and finally gave up and put it in a saucepan over direct heat. It never even looked like it might be about to melt. (In the end, we just ate the powder.)
All this goes to show that there is evidently a dramatic difference between the chemical composition of different chocolates. The Wikipedia page says that a Flake “consists of thinly folded Dairy Milk milk chocolate”, but I don’t think that can be accurate, since bars of Dairy Milk melt just fine.
I don’t know what to make of this fact. I think the scientific thing to do would be to try the same procedures on a Twirl (also manufactured by Cadbury), and maybe on some other chocolate bars. Has anyone attempted this?