I always loved the extra crunch of the varnish off the can falling into the tin as you opened it.
The chocolate was always a powdery white crumbly texture. I like the cooking instructions of boil for 10 minutes or let sit for 10 minutes. Meal times were often only that long anyway. It was put a dent in the side of the can and sit on the hex until it popped, while trying to chew a bikkie. Then the cups canteen on to boil for a coffee and sterilise the spoon.