每一块白巧克力、牛奶巧克力或黑巧克力外壳的前端都有一个凹槽，可以把威化饼、果仁糖、小饼干或者焦糖块塞进去。外壳顶部也有个凹洞，用来摆放坚果仁、水果或者果酱。
Each white, milk or dark chocolate shell has a slot in the front for wafers, nougat, biscuit or caramel, and a depression in the top to hold nuts, fruit or liquid.
由于用量少，故相当毒性小于香兰素，特别适用于配制巧克力、坚果、香草兰、奶油司考奇、朗姆、焦糖等的调和香料。
Because with less, it is quite less toxic than vanillin, especially for the preparation of chocolate, nuts, vanilla, cream Scott odd, rum, caramel like perfumes.
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