Honeycomb Crunch

What is it?

Honeycomb in two places rather than one, scattered through the milk chocolate shell and again through the vanilla ice cream inside it. That's a harder build than it sounds. Honeycomb in the shell stays dry and brittle, but honeycomb inside the ice cream sits against moisture and softens, so the same ingredient delivers two different textures depending on where it lands. The toffee flavour comes through properly rather than sitting as a hint behind the chocolate, which is the difference between honeycomb as a feature and honeycomb as a garnish. The shell and stick format are otherwise standard Magnum, thick enough to break in plates rather than flake away from the centre.