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Since debuting on Woolies’ shelves, the chocolate-coated malted orbs have not only cornered the market, but kept evolving to keep the TASTE team well and truly hooked
“I really love Chuckles as they are, but I also love them in a trifle or swirled into fudge just before setting! They also add amazing texture to chocolate bark.” – Khanya Mzongwana
“My favourite remains the classic version, crumbled into flapjacks with loads of butter.” – Hannah Lewry
“I’m a sucker for the ginger biscuit Chuckles. I was sceptical of the flavour combo, but the ginger really adds something special. They’re incredible in Saadiyah Hendricks’ Chuckles chocolate tart, where she uses them as part of the base and the topping. Watch the video on TASTETube if you don’t believe me!” – Katharine Pope
“The peanut Chuckles get my vote. I’m old school like that.” – Alistair Fester
“My vote goes for the new Chuckles ice cream. I mean, WHAT? Chuckles. In ice cream. How are we supposed to go on with our lives?!” – Jeanne Calitz
“The new Chuckles chocolate ice cream is like eating a tub of the double-thick malted milkshake that was my favourite flavour at the old Dairy Den roadhouse in Johannesburg.” – Abigail Donnelly
“Those new Chuckles ice creams on a stick are insane!” – Lynda Ingham-Brown
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TASTE JANUARY/FEBRUARY 2022
