White

What is it?

White chocolate contains no cocoa solids, only cocoa butter, milk and sugar, and that changes the shell in ways beyond flavour. It sets softer than milk chocolate and melts at a lower temperature, so the crack is less sharp and the coating gives way more readily. That makes this the least brittle bar in the Magnum range despite the shell being the same thickness as the others. On flavour it runs sweeter and more buttery, without the bitterness that cuts the vanilla in the Classic. With cocoa solids absent from the shell and the centre alike, there's nothing anywhere in the bar working against the sweetness.