Seeing as it's tricky to keep things frozen all the time, wouldn't the best advice be to stick a pin in it like an egg, or fork in a sausage, both also done to prevent explosions from pressure changes. Or just tap it to crack the shell a bit.
A pin prick isn't going to cause that, and it's going to crack anyway if the pressure change gets enough. an existing hole/crack just stops it being explosive.
The chocolate isn’t thick, the foil i could understand. But the filling isn’t firm i can guarantee you it will ooze out any gap you give it under -pressure.
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u/eugene20 2d ago
Seeing as it's tricky to keep things frozen all the time, wouldn't the best advice be to stick a pin in it like an egg, or fork in a sausage, both also done to prevent explosions from pressure changes. Or just tap it to crack the shell a bit.