Tesco · Desserts
Tried this? Be the first to share.
The baseline coated stick, and the one every other bar in the range varies from. Vanilla ice cream on a stick under milk chocolate, and nothing else in it. The whole thing turns on temperature. Chocolate sets hard and brittle in a freezer, so the shell cracks instead of bending, and the soft ice cream immediately behind it is what makes that crack register. A thinner coating wouldn't snap and a firmer centre wouldn't give way. The pack specifies thick milk chocolate, which is the only variable worth claiming on a bar this plain. A coated stick uses more chocolate per unit than a wrapped block does, since the shell has to hold together around a stick rather than simply enclose a shape.
