Tesco · Desserts
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Double dipped means two coatings applied in sequence, and it solves a problem a single shell can't. A sauce layer gives flavour but stays soft, so it can't hold a bar together or crack under a bite. A chocolate layer cracks but sets as a barrier. Dipping the sauce first and the chocolate over it gives both: a soft inner layer against the ice cream and a brittle outer one to break through. The inner sauce is salted, which is what stops the bar collapsing into sweetness. White chocolate carries no cocoa solids and therefore no bitterness, and hazelnut brings none either, so the salt is the only thing pulling against the sugar. Caramelised hazelnut pieces in the outer coating supply the crunch.
