Almond

What is it?

Putting the almonds in the chocolate instead of the ice cream changes what they do. Set into the shell, they break at the same moment the chocolate does, so the crunch is part of the crack and doesn't arrive separately afterwards. Almond turns up more than any other nut on a coated stick and the reasons are practical. It toasts without going bitter under sugar, and it holds its texture in chocolate that's been sitting in a freezer for weeks, which a softer nut won't. A pecan would go soft and a walnut would turn bitter against that much sugar. The wrapper specifies Californian almonds and sustainably sourced cocoa. Nothing else about the bar moves. Same vanilla, same thickness of shell, one addition, and that makes it the smallest step away from the Classic that Magnum sells.