Tesco · Desserts
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Almonds set into the coating rather than mixed through the ice cream, which is the right way round and not simply the easier one. A nut inside a frozen centre draws moisture and softens, losing the snap that made it worth including. Pressed into chocolate it stays dry and cracks at the same moment the shell does, so the nut and the coating break together in a single action. It's a long-standing variation on the plain choc bar, and the one that changes least about it: same centre, same coating, texture added to the outside. Almonds toast without turning bitter under a sugar coating, which is not true of every nut.
