Coco-colored toast

Mr. Meng's cocoa-coloured toast. Cheda cheese soup, with high-melt chocolate beans in white noodles. The cheese soup is very well grown, and the next bag of cheese is ready to play Mr. Meng's cheese bread. Chocolate beans aren't, and I don't want them. It is well known that pure-grained chocolates are highly susceptible to melting, while cocoa-based chocolates are not. As you can imagine, normal, pure chocolate can't withstand high-temperature roasting. And high-melt chocolate beans. How does it work? While it cannot be assumed to contain surrogate cocoa fat, it can at least be said to have something different from pure chocolate. Whatever that could be, it would be nice to save some chocolate heat. With two-coloured toast without chocolate beans, the white noodles look particularly white and the taste level is simpler without affecting its softness. It was so soft that it lost its hand when it went off, it was a little bit stronger, and it took it out of its fold. A bit of a pity。