Aldi · Desserts
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The baseline chocstick, and the product every other stick in the Gianni's range is a variation of. Vanilla ice cream on a stick under a milk chocolate coating, and nothing else. The whole thing rests on temperature. Chocolate sets hard and brittle in the freezer, so the shell cracks rather than bends, and the soft ice cream immediately behind it's what makes that crack register. A thinner coating wouldn't snap and a firmer centre wouldn't give way. With no nut, no swirl and no second flavour, the shell thickness and the vanilla underneath are the only variables in it. Four to a pack, which is the standard count across the whole Gianni's stick range.
