Häagen-Dazs · Desserts
Tried this? Be the first to share.
Three forms of chocolate, and the count is the point, because each one behaves differently even though they're all tasting of the same thing. A chocolate base is soft and arrives slowly, dissolved into the dairy. Fudge is dense and chewy, cooked and agitated so it crystallizes fine. A cookie piece is dry and snaps. Between them they cover most of what cocoa can do texturally, which is more than a flavor built on one form manages. Counting the forms is a naming habit across the category. Double and triple describe how many times an ingredient appears rather than how much of it is in there.
