Bob learns how the ice cream factory frequently measures the weight and volume of its ice cream cones throughout the day to make sure they look — and taste — perfect.

After ice cream is pumped into the cone, it is chilled to 40 degrees below zero before being covered with chocolate and nuts, and then packaged.

Dave shows Bob a huge tank full of molten chocolate! It must be stored at more than 100 degrees to keep it in a liquid state.

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