Peters · Desserts
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The shape is the product. Hava Heart is vanilla under a chocolate coating in a heart, and the name is a pun that has outlasted several decades of Australian freezer fashion. Cream sits second in the ingredient list after water, so it's a dairy ice rather than a compound one, under a straightforward cocoa-based shell. Shaped ice creams are harder to make than bars. A heart has thin points that freeze and thaw faster than the thick centre does, and a coating has to hold onto curves rather than flat faces. That's most of the reason so few shaped products last on shelves.
