If you consider chemistry magic, then yes, fried candy bars are products of magic. But if you know a little bit of chemistry, how the strange treat is made isn’t exactly mind boggling.
Chocolate’s melting point, like anything else, is determined by its chemical ingredients. Composed of about thirty percent fat, most chocolate bars begin to melt at just a little below body temperature, about eighty-six degrees Fahrenheit.
The oil is indeed significantly hotter than our body temperature. But here’s the trick. First, the bars are refrigerated so that they take a little longer to reach their melting point when they come into contact with the hot oil. Then there’s the batter composed of flour, water, eggs, and sugar. The individual proteins in the batter come apart in the heat and then they rapidly link up together to form a protective coating around the chocolate.
By the time the chocolate starts melting, it’s safely contained within its fried coating. Then the fried candy bar is removed from the oil to cool, the chocolate solidifies again, and you have yourself a delicious treat!