Leptomonas Form

Leptomonad is a life form that is microscopic in size and consists of a single cell. It is a simple organism and can exist in various environmental conditions.

Leptomonads have the shape of a ball or ellipse and are covered with a membrane. Inside the cell is the nucleus, which contains genetic material and is responsible for transmitting hereditary characteristics to offspring. Leptomonads lack a circulatory or digestive system; they feed by absorbing nutrients from the environment.

Leptomondola is a small ball of white or cream-colored grain that is placed in the base of a chocolate bar, and then pieces of chocolate are placed on top.

The lamonda ball gives light moisture, the chocolate sticks to it, binds all the particles - and the result is a chocolate bar with a refreshing, delicate taste.

A classic chocolate bar is prepared differently: disparate ingredients - cocoa mass and sugar - are ground into powder and then melted in a frying pan. Then melted milk fat (mostly ordinary cow's milk or condensed milk) is poured into this mass, and those with a sweet tooth wait until the resulting chocolate mixture hardens again. So we got a chocolate bar that gives a significant volume. Leptomonic tiles are made differently, which is why they are sometimes called ferromonde, as well as noodlesord. The thing is that to make this type of tile they use a paste made from wholemeal flour and unsweetened ingredients such as nuts and dried fruits. When preparing this product, the flour present in it swells - it produces a lot of gluten, which does not happen in the production of real chocolates. The sweet paste thus obtained is placed in the inner chamber of the dough and a bar is formed. The resulting lamonde will have the shape of a thick bar - it will become the base into which pieces of both chocolate and other ingredients are randomly placed. This is where the recipe for a classic chocolate bar comes into its own.