Häagen-Dazs · Desserts
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Cracking is the pack's word for what the shell does, and the pieces set into it are why it does it unevenly. A smooth coating breaks along a line; one loaded with brittle breaks around whatever's in the way. What's unusual is that the brittle is in both places, running through the ice cream at close to seven per cent and sitting in the shell at four. Most coated sticks commit the crunchy element to one or the other, since doing both risks a bar that's all texture with no ice cream left to notice, and this one gets near that line deliberately. Three to a pack, made with Belgian milk chocolate.
