Made a chocolate sponge tray bake last night, wanted to use up random bags and bars of Cadbury choc in the house, so emptied cadbury buttons, twirl bites and dairy milk bar into double boiler.
After an interminable time the buttons still hadn't fully melted down and choc was in danger of over heating so I just used it with it's lumpy texture-AIBU or mistaken in thinking that the Cadbury stuff doesn't melt well due to the lack of butter and the increase in palm oil people have mentioned on here?
I have weaned myself off chocolate as much as I can in the last year (weight loss/healthy eating); I have to say cadburys are making it much easier with the way their stuff now tastes (I perhaps notice more because I no longer have it all the time, but even a chocolate whore like me-who would often eat the cheap Easter eggs no one else wanted-finds it fairly unpalatable).