I bought 10 Cadbury Easter chocolate bunnies today and going to give them to my colleagues next week. For a woman, chocolate is a kind timeless dose to treat depression and unhappiness. It cheers me up, and the taste is so different that you can’t find any similar stuff in this world that can compare to a fine chocolate. I would love to admit that it’s one of the best inventions of human being’s food history

However, after having tasted Lindt’s products (it’s well known the finest chocolate in the world), for a quite a long period of the time, I found mostly my passion for chocolate has reached its limits…..except for the Easter Holiday, like now.

I have been wondering how they make these Easter shallow chocolates for at least 5 years, since the first time I saw chocolate bunnies and eggs in a supermarket. I can’t figure it out how they can make a well closed chocolate shallow? We all know that most of the chocolates are solid blocks with different shapes , but shallow yet closed chocolate……how???? Of course I am not so stupid that I don’t know there must be a mold, but how could you pour the liquid chocolate into a mold and get a shallow thing out?

I decided to look it up in the Internet. There is a website called “How Stuff Works…” which is like Chinese “Answers for 500 questions”. Check out here and you would probably find the answer quite simple, like I did. The secret is: coating the inside of mold and form a layer……….How smart the human being’s brains can be!!