Mint

What is it?

Mint is a sensation as much as a flavour. Menthol triggers the same cold receptors the freezer does, so a mint bar reads colder than a vanilla one sitting at exactly the same temperature. That's a strange thing to wrap in chocolate and it's also why it works. Chocolate is fat and sugar with a slow finish, mint is sharp and short, and neither gets in the other's way. Most flavours set against a cocoa coating can't say that. There's no chip or fold in the ice cream, so the shell supplies all the chocolate and all the texture. At 100ml the bar sits just under the Classic and the White Chocolate.