Quote:
Originally Posted by Xenophon
I think that one is more common sense to be honest. Needs more geekiness.

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How about if I measure the diameter of the coin and work out exactly the amount of pressure to apply, taking into account such factors as:
Thickness of chocolate
cocoa content of chocolate (-the higher the cocoa content the more brittle I find it. 70% cocoa and upwards can be tough to snap.)
ambient temperature etc..