# Bahlsen Choco Leibniz Dark Chocolate Biscuits, 111g ## Commerce action policy **Price:** £3.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/bahlsen-choco-leibniz-dark-chocolate-biscuits-111g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/bahlsen-choco-leibniz-dark-chocolate-biscuits-111g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Bahlsen **Price:** £3.00 GBP **GTIN:** 4017100287343 **Stock:** instock ## Summary Bahlsen Choco Leibniz Dark Chocolate is the German biscuit house's crisp notched rectangle under a thick slab of dark chocolate, a hundred and eleven gram pack picked into the Teas.co.uk curator selection as the after-dinner half of the Choco Leibniz pair.Ingredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten) and milk, and it may contain egg. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Dark chocolate is astringent and dry at the finish; a butter biscuit is rich and quietly savoury. Put a lot of the first on a little of the second and the two arrive as one thing. It brings bitterness of its own, so unlike the milk version it meets an espresso or a strong Assam as an equal rather than vanishing under it. It does not dunk.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage, bloom, the cheeseboard serve and the no-dunking rule are set out in the detailed Q and A tab below. ## Description Bahlsen Choco Leibniz Dark Chocolate puts a thick slab of dark chocolate on a slim, dense, notched butter biscuit, and the pairing is a better idea than it first sounds. Dark chocolate is astringent and dry at the finish. A butter biscuit is rich and quietly savoury. Put a great deal of the first on a little of the second and the two arrive as one thing rather than as a coating and a base. That is the argument for this version over the milk one, and it is worth taking seriously. A milk layer brings sugar and creaminess and needs a drink that will not bury it. A dark layer brings bitterness of its own, which means it can meet a black coffee or a strong Assam head on and come out of the exchange as an equal. Everything else about the two packs, the biscuit and the weight, is identical. The Taste Profile Dark chocolate: ●●●●● (5/5) The lead by a distance, because the layer is thick rather than thin. Cocoa-forward, with a genuine astringent edge behind the sweetness. Butter biscuit: ●●●●○ (4/5) Fine-crumbed, dense and quietly rich. Against a dark layer it reads as the sweet half of the pairing, which is not how it reads under milk chocolate. Sweetness: ●●●○○ (3/5) Restrained. Dark chocolate carries less sugar and more cocoa solids, and that is the entire reason for choosing this version. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Bahlsen Bahlsen is a German biscuit house from Hanover, and Leibniz is its best-known biscuit: a slim, notched, fine-crumbed rectangle sold plain in Germany long before anyone applied chocolate to it. Choco Leibniz is that biscuit with a layer on one face, and the decision that makes the product is how thick the layer is. A British chocolate biscuit is generally a biscuit with chocolate on it; this is closer to an even split, which is why the chocolate rather than the crumb sets the character. Bahlsen is a long-established German biscuit brand, which is company heritage and not a claim about where this particular pack was made. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: one hundred and eleven grams, the same as the milk version. What you are buying is the depth of the chocolate layer rather than the size of the pack. Dark chocolate: less sugar and more cocoa solids than a milk layer, so it brings its own bitterness and stands up to a strong drink instead of vanishing under it. Contains gluten: it is a wheat biscuit and is not suitable for a coeliac diet. What it is not: not a dunking biscuit, not a family pack and not dairy free. Dark chocolate very often contains milk, and only the pack can settle that. How Does Bahlsen Choco Leibniz Dark Chocolate Biscuits, 111g Compare to: Bahlsen Choco Leibniz Milk Chocolate Biscuits, 111g: the identical biscuit with a milk layer. That version is sweeter, creamier and easier, and it wants a milky coffee or a lighter tea. This one is drier at the finish and better after a meal. The choice is entirely about the drink you intend to have beside it. McVitie's Signature Dark Chocolate Rounds Biscuits, 109g: the closest British equivalent, and a thinner coating on a plainer base, which gives you less chocolate. Take the Bahlsen for depth and snap, the McVitie's for a lighter after-dinner biscuit. Bahlsen Choco Leibniz Orange Chocolate Biscuits, 111g: the same format with orange in the chocolate. Orange and dark cocoa is an old pairing, and if you like this one it is the obvious next pack to try. Ideal Serving Conditions A thick dark layer sets harder than a milk one and rewards the cool cupboard more visibly, because a dark surface shows bloom more clearly than a pale one. The serve is otherwise simple: keep it cool, keep it dry, and put something with character opposite it. The After-Dinner Serve Cool room temperature: twenty minutes out of a warm kitchen before serving. A warm layer loses the crack, and the crack is a large part of what this biscuit is for. One each, not two: the dark layer is dense and the finish is long. One is a pudding; two is a sitting. With black coffee or espresso: the natural match. Bitterness meeting bitterness reads as depth rather than as a clash. Chocolate side up: always, and on a cool plate. A dark surface marks and shows every fingerprint. The Tea Tray Serve Strong tea, not weak: a proper builder's brew or a full-bodied Assam. Dark chocolate and strong black tea share a tannic quality and read as one thing. No dunking: a fine dense crumb has nowhere for liquid to go and a thick layer slides rather than melting neatly. Eat it dry. Not with a delicate infusion: a green tea or a light white disappears entirely underneath a dark layer this thick. On a cheeseboard: unexpected but sound. Dark chocolate and a hard sharp cheese have more in common than either has with a sweet biscuit. Getting It Right with a Hot Drink Pairing: espresso, black coffee, builder's tea, full-bodied Assam, or a glass of port if the meal has gone that way. Avoid: sweetened drinks, hot chocolate, and delicate green or white teas. Storage: cool, dry, dark and sealed. A dark layer that warms and re-sets blooms pale, and on a dark surface it is obvious. Best with: after dinner, with coffee, or on a cheeseboard at the end of an evening. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten) and milk, and it may contain egg. Check the current UK pack before purchase; formulations and allergen advice can change. We make none. This is a sweet chocolate biscuit, and the sugar content, fat content and cocoa percentage are all matters for the current UK pack. ## Product Questions Why dark rather than milk?Because dark chocolate carries less sugar and more cocoa solids, so it brings bitterness of its own. A milk layer needs a drink that will not bury it; a dark layer can meet a black coffee or a strong Assam head on. Everything else about the two packs is identical. How many biscuits are in the pack?The pack is 111g and states its own count, and that is the figure to trust. Can I dunk them?A fine dense crumb has no open structure for liquid to enter, so it soaks at the edge and goes nowhere, while a thick layer slides rather than melting neatly. What is the cocoa percentage?A guessed cocoa figure on a dark chocolate product would be worse than no figure at all, so we leave it to the current UK pack. Which drink goes best with it?An espresso, a black coffee or a full-bodied Assam. Bitterness meeting bitterness reads as depth rather than a clash. A sweetened drink or a delicate green tea is the wrong side of the argument. Does it really work on a cheeseboard?Yes, and it is worth trying once. Dark chocolate and a hard sharp cheese have more in common than either has with a sweet biscuit, and the butter biscuit underneath carries the pairing rather than fighting it. Why does it suffer in a warm kitchen?Because the layer is thick and it is all on the outside. A warm room softens it and takes the crack away, and a dark surface shows every mark. Twenty minutes in a cool room before serving is worth the wait. Why has my chocolate gone pale?That is bloom, caused by chocolate warming and re-setting. It is harmless and the biscuit is fine to eat, but the gloss does not come back, and on a dark layer it is far more obvious than on a milk one. How long do they keep once opened?Longer than a bare biscuit, because the thick layer shields the crumb from the air. Warmth rather than staleness is the limiting factor, so keep them cool and sealed rather than merely sealed. Can I cook with them?Yes. The thick dark layer means a fridge cake needs almost no extra chocolate, and the flat rectangles line a tin neatly for a chocolate terrine. Both builds are in the recipe tab. What else should I try if I like this one?The orange version of the same format. Orange and dark cocoa is an old pairing and it is the obvious next pack, at the same weight. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this product it contains wheat (gluten) and milk, and it may contain egg. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this product: Sugar, Wheat Flour, Cocoa Mass¹, Cocoa Butter¹, Butter (3.8%), Glucose Syrup, Whey Products (Milk), Clarified Butter, Raising Agents: Sodium Carbonates, Diphosphates, Whole Milk Powder, Salt, Emulsifier: Lecithins, Flavourings, Acid: Citric Acid, ¹Rainforest Alliance Certified (Mass Balance).Typical values per 100g, as publishedPer 100gEnergy507 kcalFat26gof which saturates17gCarbohydrate59gof which sugars36gFibre5.2gProtein6.7gSalt0.45gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: Bahlsen Choco Leibniz Dark Chocolate Biscuits, 111g; a thick dark chocolate layer on a crisp notched butter biscuit. Store cool, dry and dark, and reseal or decant to a tin once opened. Read the net weight, the biscuit count, the ingredient list, the allergen advice and the best-before date off the current UK pack.Characterising components shown.Sourcing & blend. Bahlsen Choco Leibniz Dark Chocolate Biscuits, 111g is made by Bahlsen, a German biscuit house from Hanover. Leibniz is its best-known biscuit, a slim notched rectangle sold plain in Germany long before anyone applied chocolate to it, and Choco Leibniz is that biscuit with a layer on one face. Because the layer is thick rather than thin, the chocolate rather than the crumb sets the character, and with a dark layer that means cocoa and astringency rather than sugar and cream.What's in Bahlsen Choco Leibniz Dark Chocolate Biscuits, 111g, and what isn't: In: a crisp notched wheat butter biscuit under a thick dark chocolate layer, in a 111g pack. Contains gluten: it is a wheat biscuit and is not suitable for a coeliac diet. ## Flavour Science The flavour of Bahlsen Choco Leibniz Dark Chocolate Biscuits, 111g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first snap to the last swallow.The outer layer is the dark chocolate, and here it is a slab rather than a film. That proportion is the whole story. It is the first thing the nose registers and the first thing the tongue meets, because it sits on the outside with nothing between it and the air, and there is a great deal of it relative to crumb. A dark layer also sets harder than a milk one, which is why the break on this pack is marginally sharper than on its sibling, and why bloom shows so plainly when the pack has been kept warm: a pale film on a dark surface has nowhere to hide.The flavour spike is the cocoa, and it builds rather than arriving. This is where a dark layer parts company with a milk one. Milk chocolate delivers sugar and milk solids and is essentially over in a second; dark chocolate delivers cocoa solids, which carry a genuine astringent bitterness that takes longer to build and longer to clear. Underneath it, and this is the unusual part, the butter biscuit now reads as the sweet half of the pairing rather than the savoury one, because the chocolate above it has moved the whole balance. That reversal is the densest part of the eat and it is what makes the combination work: richness and astringency in the same mouthful, from two components that would each be one-dimensional alone.The base structure is the Leibniz itself, dense, fine-crumbed and even, fracturing cleanly rather than crumbling. That same density is why the biscuit will not take a dunk: there is no open structure for liquid to enter, so it soaks at the edge and goes nowhere. The finish is the real difference from the milk version. Where milk chocolate leaves a long sweet tail, this leaves a dry, faintly tannic one that resets the palate, which is exactly why one after dinner feels finished rather than unfinished.Getting it right in the cup. Serve it cool, dry and chocolate side up, after twenty minutes out of a warm kitchen so the crack survives. Break a piece off along the notch rather than biting straight in, which keeps warm fingers off a dark surface that shows every mark. Do not dunk it. Then choose a drink with something to say for itself: an espresso, a black coffee, a builder's brew or a full-bodied Assam. Bitterness meeting bitterness reads as depth, which is the whole reason to buy the dark version rather than the milk one. A sweetened coffee or a hot chocolate flattens it, and a delicate green or white tea simply disappears underneath a layer this thick.How water and temperature change it. The temperature that matters is the room, not the kettle. A thick dark layer softens at ordinary kitchen warmth and, having warmed and re-set, shows a pale bloom which is harmless but permanent and which stands out far more on dark chocolate than on milk. Humidity matters less than usual here, because the chocolate layer shields the crumb underneath from the air, so the texture holds longer once opened than a bare biscuit would. Water temperature in the cup is beside the point, because the biscuit should never meet the water. What the cup does change is the balance: a very hot drink taken alongside flattens the astringency for a moment, so let a coffee stand half a minute and the contrast comes back sharper. None of that is a fault; it is a hard-set dark layer on a dense biscuit behaving exactly as its proportions dictate. ## Recipe Ideas Bahlsen Choco Leibniz Dark Chocolate Biscuits, 111g brings more real cocoa to a recipe than any other biscuit on this shelf, and it arrives in flat rectangles that line a tin without cutting. Five builds below cover the after-dinner serve, a cheeseboard plate, a chocolate terrine, a quick fridge cake and an orange and salt plate. Recipes, born here first The After-Dinner Serve How to make The After-Dinner Serve with Bahlsen Choco Leibniz Dark Chocolate. 25 min 4 servings Easy You'll need 4 Bahlsen Choco Leibniz Dark Chocolate 4 espressos Cold water alongside Method Rest the pack in a cool room for twenty minutes. A warm layer has no crack, and the crack is a large part of the point. Lay one per person on a cool plate, chocolate side up. A dark surface shows every fingerprint. Pull the espressos and let them stand half a minute, which sharpens the contrast rather than flattening it. Break along the notch and alternate bite and sip. Do not dunk. What you'll end up with: One biscuit and one espresso, which is a finished pudding rather than the beginning of a sitting. The Cheeseboard Plate How to make The Cheeseboard Plate with Bahlsen Choco Leibniz Dark Chocolate. 10 min 4 servings Easy You'll need 6 Bahlsen Choco Leibniz Dark Chocolate A hard sharp cheese, such as a mature cheddar A small bunch of grapes A few toasted walnuts Method Break the biscuits into halves along the notch and lay them at one end of the board. Cut the cheese thin rather than in wedges, so a piece sits on a biscuit half without overwhelming it. Add grapes and toasted walnuts between the two. Serve at cool room temperature with the last of the red wine or a black coffee. What you'll end up with: An unlikely pairing that works because dark chocolate and a sharp hard cheese share more than either shares with a sweet biscuit. No-Bake Chocolate Terrine How to make No-Bake Chocolate Terrine with Bahlsen Choco Leibniz Dark Chocolate. 25 min + overnight chill 8 slices Medium You'll need 2 packs Bahlsen Choco Leibniz Dark Chocolate (111g each) 200g dark chocolate 300ml double cream 40g butter Method Line a loaf tin with cling film and lay biscuits flat along the base and up the sides. They need no cutting, which is the advantage of a rectangle. Melt the chocolate with the butter, cool five minutes and fold through lightly whipped cream. Layer ganache and biscuits to the top, finishing with biscuit. Chill overnight, turn out and cut with a warm knife. What you'll end up with: A terrine that needs no tin-lining biscuit crumb and no sugar beyond what the chocolate brings, and slices to show clean stripes. Quick Fridge Cake How to make Quick Fridge Cake with Bahlsen Choco Leibniz Dark Chocolate. 20 min + 4 hr chill 12 squares Easy You'll need 1 pack Bahlsen Choco Leibniz Dark Chocolate (111g) 120g milk chocolate 50g butter 60g sour cherries Method Break the biscuits into rough pieces, dark layer and all. Melt milk chocolate rather than dark with the butter. The biscuits are already supplying the dark. Fold the biscuit and sour cherries through and press into a lined tin. Chill for four hours and cut into twelve with a warm knife. What you'll end up with: The reverse of the usual fridge cake: dark inside the biscuit and milk in the binder, which gives a squarer, more balanced result. Orange and Salt Plate How to make Orange and Salt Plate with Bahlsen Choco Leibniz Dark Chocolate. 5 min 2 servings Easy You'll need 4 Bahlsen Choco Leibniz Dark Chocolate 1 orange, in segments A pinch of flaky sea salt 2 strong Assam teas Method Lay the biscuits and the orange segments on a cool plate. Scatter the barest pinch of flaky salt over the chocolate faces. Brew the Assam strong and serve without sugar. Eat biscuit, then orange, then tea, in that order. What you'll end up with: Three minutes of work for the oldest pairing in chocolate, with salt sharpening the cocoa and orange resetting the palate between bites. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._