The Monaco Bar is essentially vanilla ice cream wedged between two soggy chocolate biscuits (cookies) and has always been my crème glacée de choix on hot days. They are delicious – and besides, I have sensitive teeth and the biscuit protects my pearlies from pain.
The Monaco was replaced by the Maxibon for the best part of the last decade. Maxibons are a poor imitation, made with inferior ice cream and only half the soggy biscuitiness (the other half has replaced the biscuit with a boring – and thin – chocolate shell). I was willing to give them a go at first, but when they came out with that stupid ‘lickers’ ad campaign I was completely turned off.
A Monaco Bar’s beauty lies in its simplicity. Subtle gold packaging with just a hint of retro (thankfully retained) gives a slight feeling of superiority, especially when selected from a freezer full of fluoro packaging and creepy lions. Inside, the minimalist, two-tone aesthetic is like a modern apartment. And when you bite into that soggy, soggy biscuit and your teeth don’t start screaming in pain, you are, for a brief moment, truly happy.
Monaco, it’s good to have you back.