Little is known about Monica Geller's addicting, social-norm-disrupting candy: it involves chocolate, it tastes like little drops of heaven, it's indescribable. Based off what I've observed in my frame-by-frame analysis, it appears to be chocolate-covered caramels, something I'm more than apt to make. But it involves tempering chocolate - will I survive? Yeah, probably - tempering chocolate sucks, but so long as you have a double boiler/an accurate thermometer/patience, anyone can do it!