Never used special b before, sounds like it was something I could have used. I was reading about the crystal malts and it seems that the darker ones are more raisin while the lighter ones are more Carmel/toffee? At least that is what I took away from the threads which is why I went with c30.
I even had some pale chocolate left over that I could have used instead of the regular chocolate. Live and learn I guess, right?
Time to order that toffee extract