[ The problem with doing that and why you can't just blanche the chocolate is that it freezes very unevenly because the metal bowl's temperature drops much faster than the whole of the chocolate... So with Midorima taking the temperature in the middle, the outside is definitely cooler than the inside... He has no idea how that looks though so it's probably fine? (their chocolate is gonna solidify weirdly unevenly once they get to that point.) ]
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Stop.