Häagen-Dazs · Desserts
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Chunky is about the shell. Pieces are set into the Belgian milk chocolate before it hardens, so the coating breaks unevenly instead of snapping into clean plates. Underneath, the caramel runs through the ice cream as a swirl and not as a layer beneath the coating, which is a different construction from most coated sticks. A swirl arrives intermittently, so some bites are caramel and some aren't, and that variation is the reason for building it that way. Milk chocolate is the sweeter choice for a coating and the softer one, since the milk solids in it work against the snap. Against a salted caramel that's a fair trade, because there's already salt in the bar doing the job bitterness would otherwise do. Three to a pack.
