Wrong chocolate used for solid pieces in the majority of ice cream, amirite?

Here's my opinion as an executive pastry chef and as a food manufacturer for ice creams and gelatos.

What you're consuming is cheap ice cream. The way chocolate is added is they add to a premixer in a batch freezer to help with consistency. Higher quality chocolate tends to not do as well in an industrial setting unless it's small batches or hand painted.

I also enjoy magic shell but that doesn't work well inside ice cream due to it's setting point. It basically becomes a rock inside the ice cream.

Eeew

Wtf are u talking about lol ive never had a problem with chocolate chunks in my ice cream

Are you talking about like chocolate chips in icecream that have that weird aftertaste and don't actually taste like quality chocolate, but fake and mostly pure sugar? I can't describe it but I completely understand what you mean. It's very low quality and cheap tasting and strips from the main flavour.

Yes! I hate when little bits in ice cream are so cold they're unpleasant to chew. I'll take a smooth, simple, no frills ice cream over one of those loaded with "goodies" any day.

Completely correct and I'm on your side, but stracciatella and the dark chocolate is my only exception

You suck at eating ice cream or buy the absolute worst brands possible.

You can make magic shell at home if you mix melted chocolate and coconut oil!

It's quality of the ice cream that is your issue not the chocolate. Better quality ice cream = better quality chocolate. Magic shell is also mostly oil and sugar and I would not consider that chocolate lol

Um... no thank you. I'll just keep buying better quality products than you, apparently.

I'm glad I live in Germany, every place that sells ice cream has the right chocolate chunks 😋😋