We wanted to develop a chocolate brittle for our artisanal chocolate business. We were sure of using only bean to bar chocolate liquor to make the coating, but we were facing constant failures, where the coating would fall off after the chocolate came out of fridge. Vikram and Rudvik Engineers, helped us with the right balance of cocoa liquor and other ingredients, which made sure the coating stick to the inner caramel. We were surprised at how easy it looked afterwards. Sometimes, professionals can see something which slips our eyes, just because they have done it a thousand times. Kudos.