Magnum · Desserts
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Double is about the construction, not the flavour. A caramel sauce layer sits between the vanilla ice cream and the outer chocolate, with a thin chocolate layer under the caramel as well, so a bite crosses four things on the way to the stick. That caramel layer is the hard part. Sauce has to stay soft enough to be a sauce at freezer temperature while sitting directly against a shell that has to stay brittle, which means the two are formulated to behave in opposite ways at the same temperature. Caramel takes to this well, since browned sugar has enough going on to survive being wrapped in chocolate. At 85ml it's the smallest bar in the core range.
