Magnum · Desserts
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Magnum sells the shell, and the wrapper says so twice: thick cracking chocolate in the roundel, made with Belgian chocolate under the name. Thickness is the whole design. A thin coating bends and smears, while a thick one holds enough cocoa butter to stay brittle in a freezer and break in plates instead of crumbs. Underneath it's vanilla and nothing else. That's deliberate. Every other bar in the range is this arrangement with something added, swapped or swirled through it, so the Classic is the one place the chocolate has nothing to share the attention with. At 110ml it's the largest bar in the core range, easy to miss next to the 90ml Signature and Collection sticks beside it.
