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this post was submitted on 02 Mar 2024
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Asklemmy
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Just like Cadbury cream eggs. Back in the day, every now and then you'd get one where the chocolate didn't form a seal properly and it ruined the interior because the goo dried out. Today, that's just how they make them.
For anyone younger than like 25, who never got a chance to try the good version, it used to be a goo that would run, like you could use your teeth to open up the top of the egg and then drink some of the goo from there (it was very thick, so it would stick to the sides instead of all coming out).