Streets · Desserts
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Viennetta is piped rather than moulded. Ribbons of ice cream are laid down in waves with thin chocolate sprayed between them, building a block of many alternating layers instead of a coated centre. The chocolate is what makes it work. Sprayed thin enough to shatter, those sheets fracture as a knife passes through, so a slice gives repeated cracking through its whole depth rather than one snap at the surface. That construction is the entire product. The vanilla between the layers is deliberately plain, and it's served in slices rather than scooped, which is unusual for something sold in the ice cream aisle.
