Signature Pistachio

What is it?

Signature bars are dipped twice and the order matters. The pistachio coating goes on first and the Magnum chocolate over the top. That's why the roundel says cracking shells in the plural: there are two brittle layers before the ice cream starts. Pistachio gets both treatments here. It's the inner coating, and caramelised salted pieces are set into the surface as well. That's a lot of one nut for a bar this size. It needs the help, since pistachio carries less oil than an almond and a milder flavour that disappears under cocoa. Inside there's a pistachio gelato core within pistachio ice cream, so the bar is layered right through and not only at the edge. The wrapper leads with the French name, La Pistache.