Hazelnut Eskimo Bar
Эскимо с фундуком
Hazelnut Eskimo is a single-serve plombir bar on a stick, dipped in a chocolate shell, with hazelnut running through the cream. It is made in the Russian eskimo style: rich dairy ice cream, coated so the shell breaks before the ice cream gives way. For anyone who likes nuts and cocoa together, in one hand, with no bowl.
$65 order minimum · Free local delivery in South Florida and New York City
How it tastes
- First bite
- The chocolate shell snaps clean, then softens into cold hazelnut cream underneath before you get to the second bite.
- Texture
- Dense and slow-melting the way plombir should be, with a shell thin enough to break rather than shatter.
- Aroma
- Toasted hazelnut arrives first, warm and slightly sweet, with cocoa sitting just behind it as the bar warms.
- Finish
- Nutty and clean, with a light cocoa bitterness that stops the sweetness from lingering too long.
About Hazelnut Eskimo
Eskimo is the Russian name for a chocolate-coated ice cream bar on a stick, and it has been a fixture of Soviet and Russian summers for generations. The format was built for the street: something you bought at a kiosk, unwrapped, and ate walking. Korovka iz Korenovki builds its version in Korenovsk, a Kuban dairy town, at a plant that has been making dairy products since 1952.
Фундук - hazelnut - is the third flavor in the classic bar lineup, behind vanilla and chocolate, and the one that asks most of the base. Nut flavor is fat-soluble, which means a lean ice cream simply cannot hold it: the aroma reads thin and the finish goes papery. A high-butterfat plombir does hold it, and the toasted note stays round from the first bite to the last. Cream first, one clear flavor, nut second, and nothing else in the mix arguing with either.
Questions about Hazelnut Eskimo
What does Hazelnut Eskimo taste like?
Hazelnut through a rich dairy ice cream, wrapped in a chocolate shell. The nut flavor reads toasted rather than candied, and the cocoa coating adds a light bitterness that balances the cream. It is sweet, but it does not taste sugary.
Why is a chocolate-coated bar called eskimo in Russian?
The word эскимо is usually traced to French, where esquimau attached to the same coated-bar format, and it is commonly said to have entered Soviet vocabulary in the 1930s as industrial production scaled up. It stayed generic, naming a shape rather than a brand. The term is dated in English; in Russian food language it simply labels the format.
How does it compare to the vanilla and chocolate Eskimo bars?
It sits between them. Vanilla is the plainest of the three and the one that tests the dairy directly. Chocolate doubles up on cocoa, inside and out. Hazelnut keeps a cream-forward base and adds a toasted nut note that reads warmer than either, with the cocoa shell as a bitter counterweight rather than the main flavor.
How do I order, and where do you deliver?
Order online at korovkaicecream.com. There is a $65 order minimum, and local delivery is free in South Florida and New York City. Delivery is temperature-controlled and arrives frozen. Questions go to info@icecountry.com or +1 (475) 309-8943.
How is this different from an American ice cream bar?
It is made in the plombir style, a Russian tradition built on high butterfat and simple dairy. Next to many American bars it tastes creamier and less airy, and it melts more slowly. The chocolate shell is thin by design, not thick.
