Drumstick · Desserts
Tried this? Be the first to share.
Chocolate and hazelnut is a pairing borrowed from European confectionery, and it suits a cone well, since hazelnut brings its own fat and stands up to cocoa without needing dairy to carry it. The fudge sauce runs as a core down the middle rather than being folded through, so it stays concentrated. Fudge is thicker and less runny than a chocolate syrup, which means it holds its shape in the centre of the cone instead of bleeding out into the ice cream around it. Wafer cone with a chocolate tip at the base, as with the rest of the range. It's one of the richer flavours in the line, with cocoa in both the ice cream and the sauce and nothing acidic or fruity anywhere to cut against it.
