answers: the filling
context: foreign candy manufacturers and their products appeared on the Hungarian market. However, along with some other snack foods and soft drinks of communist-era Hungary, winter ice cream garnered renewed interest in the late 2000s and 2010s. Winter ice cream usually consists of a wafer cone with ganache filling in it, with dark chocolate coating being on the flat top of the filling. Cheaper formulations may use cocoa-flavored buttercream instead of ganache for filling and compound chocolate instead of dark chocolate for coating. The confectionary was originally mass-produced to be sold in shops, but it is now also available in pâtisseries, </s> product leaves the barrel minimizes the amount of air in the product but more importantly ensures that the ice crystals formed are very small. Frozen custard Frozen custard is a cold dessert similar to ice cream, but made with eggs in addition to cream and sugar. It is usually kept at a warmer temperature compared to ice cream, and typically has a denser consistency. Egg yolks have been integrated into ice creams since at least the 1690s, though there are several notable invention stories that are associated with modern commercializations of this practice. One early commercialization of frozen custard was </s> Many of these can be coaxed into melting smoothly in the presence of acids or starch. Fondue, with wine providing the acidity, is a good example of a smoothly melted cheese dish. Elastic stringiness is a quality that is sometimes enjoyed, in dishes including pizza and Welsh rarebit. Even a melted cheese eventually turns solid again, after enough moisture is cooked off. The saying "you can't melt cheese twice" (meaning "some things can only be done once") refers to the fact that oils leach out during the first melting and are gone, leaving the non-meltable solids behind. As its temperature
question: when does a grilled cheese become a melt