Magnum · Desserts
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The nut version of the Magnum, with roasted almonds pressed into the milk chocolate shell rather than mixed through the ice cream. Keeping them in the shell is the right call. Almonds in the centre would soften against the ice cream, where set into chocolate they stay dry and crack along with the coating, so the nut and the shell break together in a single action. The vanilla centre is unchanged from the Classic. Almond is the oldest variation Magnum makes and the one that alters the original least: same centre, same coating, with texture added to the outside of it.
