Magnum · Desserts
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The pieces are in the shell, the place Magnum puts anything that has to stay crisp. Biscuit sitting in ice cream slowly takes on water and softens, while biscuit set in chocolate is sealed away from it. White chocolate is the sensible coating for that. With no cocoa solids there's no bitterness of its own, so the dark pieces supply the only roasted note in the bar, and they show against a pale shell as clearly as they would against pale ice cream. The pairing only works cold, which is worth noticing. At room temperature a shell this soft would give up its fat to the crumb and the crumb would go limp in it. Frozen, both stay where they are. At 90ml it's smaller than the Classic, which is true of the whole Collection line.
