Aldi · Desserts
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Chocolate and hazelnut is a pairing that came out of Italian confectionery, where ground hazelnut was originally used to make scarce cocoa go further, and it has outlived the shortage that caused it. It suits a cone particularly well. Hazelnut brings its own fat, so it holds up against cocoa without needing dairy to carry it, and the nut pieces scattered over the crown add the crunch that a wafer alone can't supply once it has softened. The nuts go on top rather than through the ice cream for the usual reason: anything buried in a frozen centre draws moisture and loses its bite, where anything sitting on the coating stays dry until it's eaten.
