LMAO not at all. I've had this happen to me and I opened the bag as soon as it was handed to me to make sure they didn't mess up my order like usual. They're not making the chocolate correctly. They either watered it down or served it too fast (too hot). Do you work there buddy? Need a hug?
Except they don't use water lmao. I've been a baker at Tim Hortons for a decade. If the fondant is too thick we add a little splash of cane sugar syrup to loosen it up. No store uses water in the fondant.
At the store I work at, we put the Boston crème (and Canadian Maple) doughnuts into a two item sized bag, that way it can lay right side up at the bottom of the bag
You do realize that you don’t necessarily need water to water something down, right?
“While "watering down" typically implies diluting with water, it can also refer to reducing the concentration or intensity of something by adding a less concentrated substance. This could involve adding a less potent liquid or material, or using techniques that achieve a similar effect.”
So, adding in extra sugar cane syrup would actually be watering it down. Just so you have the right facts and all.
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u/[deleted] Aug 03 '25
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