Whether it’s a Dairy Milk, Lindt, Hershey’s or almost any other chocolate bar, there’s one design feature that has remained surprisingly consistent for generations: those neat little squares or rectangles pressed into the surface. Most of us barely notice them. We snap off a piece, pop it into our mouths and move on. But those tiny segments are far from decorative. They are the result of practical engineering, smart manufacturing and a little psychology, all working together to make chocolate easier to eat, share and produce. Here’s why chocolate bars are divided into little squares.
