The chocolate is required, it’s ‘fired’ Into the wafer to coat the entire inside of the cone with a layer of chocolate.
This protects the Wafter from absorbing water from the ice team and going soggy.
Source: Worked 4+ years in a ice cream factory and was curious myself.
Plenty of features of food are often a necessity that is marketed as a feature
And yet somehow every cone I’ve ever eaten has been… Not soggy, but absolutely not crisp in any way. Like wet cardboard. Still some structure but certainly not as firm as it should be.
My memory suggests that they used to be crisper in the past. Mainly from remembering times a Cornetto like would drop a bunch of wafer on the floor, they don’t appear to do that anymore.
Just being a kid could also be a reason for that tho.
The chocolate is required, it’s ‘fired’ Into the wafer to coat the entire inside of the cone with a layer of chocolate. This protects the Wafter from absorbing water from the ice team and going soggy. Source: Worked 4+ years in a ice cream factory and was curious myself. Plenty of features of food are often a necessity that is marketed as a feature
The world needs more ice cream cone engineers 🫡
And yet somehow every cone I’ve ever eaten has been… Not soggy, but absolutely not crisp in any way. Like wet cardboard. Still some structure but certainly not as firm as it should be.
I actually hate crispy cones… Cornetto are good, crunchy but not hard.
More soggy ice cream cones I say. Who’s with me ✊️
Probably thawed slightly at some point, most likely from shop to freezer.
My memory suggests that they used to be crisper in the past. Mainly from remembering times a Cornetto like would drop a bunch of wafer on the floor, they don’t appear to do that anymore.
Just being a kid could also be a reason for that tho.
Huh. I never thought of that as a reason for the chocolate. And it works both ways, the wafer protects the chocolate from melting.
Smart!
I really want a Cornetto now…
I bet you were a pretty big wheel down at the ice cream factory
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