I found out that if you make chocolate too cold, something funky happens

When you try to snap a bar of chocolate where the perforations (or indents are) when it's warm, these are the weakest link. When it's too chold howeve,r they're pretty damn strong! So you grab your chocolate, try to snap a column off from it, and now you got 1.5 bars because you, yes you, ma'am, broke it off through the middle of the second dang column.