Aldi · Desserts
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Almonds set into the coating rather than mixed through the ice cream, which is the right way round and not simply the easier one. A nut inside a frozen centre draws moisture and softens, losing the snap that made it worth including. Pressed into chocolate it stays dry, and it cracks at the same moment the shell does, so the nut and the coating break together in one action rather than arriving separately. Roasted rather than raw is the other decision. Roasting drives off moisture and concentrates the oils, which both intensifies the flavour and makes the almond less likely to go soft against the cold. It is a long-standing variation on the plain choc bar, and one that changes very little about it.
