hey that's not right

[EnglishClock]

So when you're sitting down to enjoy a healthy box of maltesers and then something hideous
stares you right in the eyes













what should I do with these... abominations

[SnakeClock]

Mother of God...

[peyoteclock]

maltesers suck anyway.

[PirateClock]

send them back, they'll send you a shitload of new ones.

[DeathBunnyClock]

oh my god. is that mould....

[DiscoBallClock]

oh my god. is that mould....

No, it's the flour or whatever's inside bursting out.

[PirateClock]

No, it's the flour or whatever's inside bursting out.

yah either the flour or the fat in the cacao butter.  it's normally caused by surface moisture. The moisture causes the sugar in the chocolate to dissolve. Once the moisture evaporates, sugar crystals remain on the surface. If this process is repeated, the surface can become sticky and even more discolored. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature and is then moved too quickly into much warmer surroundings. When this happens, the chocolate sweats, producing surface moisture.

you can still eat them though.

[CrustClock]

yah either the flour or the fat in the cacao butter.  it's normally caused by surface moisture. The moisture causes the sugar in the chocolate to dissolve. Once the moisture evaporates, sugar crystals remain on the surface. If this process is repeated, the surface can become sticky and even more discolored. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature and is then moved too quickly into much warmer surroundings. When this happens, the chocolate sweats, producing surface moisture.

you can still eat them though.

haha wtf

[DigitalLemonClock]

yah either the flour or the fat in the cacao butter.  it's normally caused by surface moisture. The moisture causes the sugar in the chocolate to dissolve. Once the moisture evaporates, sugar crystals remain on the surface. If this process is repeated, the surface can become sticky and even more discolored. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature and is then moved too quickly into much warmer surroundings. When this happens, the chocolate sweats, producing surface moisture.

you can still eat them though.

HOT

tell me more

[PentagramClock]

Negro eggs?

[HitchhikerClock]

eat it anyway

[Mr.Grimm]

I say,tell them "IF YOU GET OUT OF MAH CHOCOLATE DEN UR NOT DUMB AND REATRD AND STUFF" and they shall leave you alone.

Edit: Here's the problem..they are called Maltesters, They got in their because they thought they were Balltesters

[EnglishClock]

send them back, they'll send you a shitload of new ones.

sent!

I'll post whether or not it works