Ben & Jerry's · Desserts
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Chocolate is the easiest flavour to take dairy free and this shows why. Cocoa is strong enough to sit over almost any base, so whatever the plant milk underneath tastes of gets covered. A vanilla has nowhere to hide it. Texture is the part that stays difficult, and the difference shows up in the finish more than the flavour. A plant base clears the palate faster because there's less fat left coating it, and that's also why the brownie pieces read as heavier here than they do in the dairy version. The gap between the inclusion and what surrounds it is simply wider. The brownies themselves are made without egg or butter to hold the vegan badge, so they're a different recipe from the ones in the dairy tub of the same name. Everything else about the two is meant to line up.
