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Chocolate spread looks like one of the simplest products on a supermarket shelf. Open the jar, and it behaves nothing like the chocolate bar sitting two aisles over — it never sets hard, it glides off a knife straight from the fridge, and it stays that way for months without splitting. That behaviour is not an accident of “soft” ingredients. It is the outcome of a fat system, a sugar system and an emulsifier system that have been deliberately engineered to resist crystallization, not encourage it. 

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