# Bahlsen Choco Leibniz Milk Chocolate Biscuits, 111g ## Commerce action policy **Price:** £3.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/bahlsen-choco-leibniz-milk-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-milk-chocolate-biscuits-111g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Bahlsen **Price:** £3.00 GBP **GTIN:** 4017100207136 **Stock:** instock ## Summary Bahlsen Choco Leibniz Milk Chocolate is the German biscuit house's crisp notched rectangle under a thick slab of milk chocolate, a hundred and eleven gram pack.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten) and milk. 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.Most chocolate biscuits wear a thin coating. This one wears a layer with real depth, so it eats closer to a piece of confectionery than to something you reach for with a mug of tea. Sweet and creamy rather than cocoa-forward, it wants a milky coffee or a lighter tea rather than a builder's brew, and it does not dunk at all.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, the no-dunking rule and the pairing are set out in the detailed Q and A tab below. ## Description Bahlsen Choco Leibniz Milk Chocolate is a crisp rectangular biscuit carrying a thick slab of milk chocolate on one side, and the proportions are what make it worth writing about. Most chocolate biscuits wear a thin coating; this one wears a layer with real depth to it, which changes the ratio of chocolate to crumb, the way it breaks, and what you can sensibly do with it next to a hot drink. The biscuit underneath is the Leibniz, a fine-crumbed rectangle in the German butter-biscuit tradition, notched along its edges and noticeably thinner than a British digestive. That combination, a slim dense biscuit and a thick set chocolate layer, is unusual on a UK shelf, and it is the whole reason this one behaves differently from the biscuits sitting next to it. The Taste Profile Milk chocolate: ●●●●● (5/5) The lead by a distance, because the layer is thick rather than thin. Creamy, sweet and rounded rather than cocoa-forward. Butter biscuit: ●●●●○ (4/5) Fine-crumbed, dense and quietly rich. It does more work here than the base of a coated biscuit usually does. Sweetness: ●●●●○ (4/5) High, as milk chocolate always is. The biscuit tempers it without cancelling it out. Teas.co.uk Curator Rating: 4.5 / 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 that exists in Germany as an everyday plain biscuit long before anyone puts chocolate on it. Choco Leibniz is that biscuit with a chocolate layer applied to one face, and the interesting decision is how thick the layer is. A British chocolate biscuit is usually a biscuit with chocolate on it. This is closer to an even split, which is why it eats more like a piece of confectionery than like something you reach for with a mug of tea. Bahlsen is a long-established German biscuit brand, which is company heritage and not a claim about where this particular pack was made. The ingredient list, the allergen advice and the net weight must all be read off the current UK pack rather than taken from this page. 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. What you are buying is the thickness of the chocolate layer, not the size of the pack. Milk chocolate: sweeter and creamier than a dark coating and without the astringent edge, so it needs a different drink beside it. That decision is set out below. 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 an everyday one. It is closer to a bar of chocolate with a biscuit built into it. How Does Bahlsen Choco Leibniz Milk Chocolate Biscuits, 111g Compare to: Bahlsen Choco Leibniz Dark Chocolate Biscuits, 111g: the identical biscuit with a dark layer instead of a milk one. The dark version brings cocoa bitterness of its own and holds its position against a black coffee; this one is sweeter and gets lost under a strong cup. Buy the milk for a lighter tea and the dark for after dinner. Bahlsen Choco Leibniz Caramel Flavour, 111g: the same format again. Caramel pushes the sweetness higher still. McVitie's Signature Cocoa Truffle Gold Rounds Biscuits, 109g: nearly the same pack weight, but a soft truffle element rather than a thick set slab. The Bahlsen has the snap and the contrast; the McVitie's has the richness and no snap to speak of. Ideal Serving Conditions A thick chocolate layer is a pleasure to eat and a nuisance to store. The Coffee Tray Serve Cool room temperature: a warm kitchen softens the layer and takes the snap off, which is the whole point of the biscuit. Twenty minutes in a cool room before serving is worth the wait. Chocolate side up: always. Laid chocolate side down on a warm plate it marks within a minute. Two per person: the chocolate layer is thick enough that two is a genuine serving rather than a token one. With a milky coffee: a cappuccino or a latte, unsweetened. Milk chocolate and milky coffee are a natural pairing, and neither has to work hard. The Tea Tray Serve A lighter tea, not a builder's brew: a Ceylon, a lighter breakfast blend or an Earl Grey. A strong tannic tea simply overrules sweet milk chocolate. No dunking: a fine dense crumb has nowhere for liquid to go and a thick chocolate layer slides rather than melts neatly. This is not the biscuit for it. Break it, do not bite it: snapping a piece off along the notch is half the appeal, and it also keeps your fingers off the chocolate face. After a meal: one with a small black coffee makes a reasonable pudding, though the dark version does that job better. Getting It Right with a Hot Drink Pairing: cappuccino, latte, Ceylon, Earl Grey, or a plain milky tea without sugar. Avoid: very strong builder's tea, hot chocolate and sweetened coffees, all of which either bury the biscuit or double up on its sweetness. Dunking: no. Eat it dry. Storage: cool, dry, dark and sealed, and more carefully than for any other biscuit here. A thick layer that warms and re-sets shows a pale bloom that never comes back. Best with: mid-afternoon coffee, a shared plate, or on its own as a small piece of confectionery. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change. Sugar content, fat content and any cocoa percentage are matters for the current UK pack. ## Product Questions What is a Leibniz biscuit?It is Bahlsen's best-known biscuit: a slim, notched, fine-crumbed rectangle in the German butter-biscuit tradition, sold plain in Germany long before anyone put chocolate on it. Choco Leibniz is that biscuit with a chocolate layer applied to one face. 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?No. A fine dense crumb has nowhere for liquid to go, and a thick chocolate layer slides rather than melting neatly. Eat it dry and let the drink do its own work; almost every other biscuit on our shelf is a better dunker than this one. Which drink goes best with it?A milky coffee or a lighter tea. Milk chocolate and a cappuccino or latte sit together naturally, and a Ceylon or an Earl Grey has enough character to accompany it without overruling it. A strong builder's brew simply buries sweet milk chocolate. Why does it suffer so badly in a warm kitchen?A warm room softens the layer and takes the snap off, which is the whole point of the biscuit. Twenty minutes in a cool room before serving is worth the wait. What is the pale film that sometimes appears on the chocolate?That is bloom, and it happens when chocolate warms and re-sets. It is harmless and the biscuit is fine to eat, but the gloss and the snap do not come back. It is a storage signal rather than a fault. How does it differ from the dark chocolate version?Identical biscuit, different layer. The dark version brings cocoa bitterness of its own and holds its position against a black coffee; this one is sweeter and creamier and gets lost under a strong cup. Milk for the afternoon, dark for after dinner. How long do they keep once opened?Longer than most biscuits here, because a thick chocolate layer protects the crumb underneath from the air. The limiting factor is warmth rather than staleness, so keep them cool and sealed rather than merely sealed. Can I cook with them?Yes, and they are better for it than most. The thick layer means you need far less added chocolate in a fridge cake, and the flat rectangles make neat layers in an icebox cake. Both builds are in the recipe tab. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Sugar, WHEAT flour (26%), cocoa butter, cocoa mass, skimmed MILK powder, BUTTER (3.7%), clarified BUTTER, glucose syrup, LACTOSE, whey products (MILK), raising agents: sodium carbonates, diphosphates; whole MILK powder, salt, emulsifier: lecithins; flavourings, acid: citric acid.Typical values per 100g, as publishedPer 100gEnergy509 kcalFat25gof which saturates16.1gCarbohydrate60.7gof which sugars39.3gFibre3.2gProtein7.5gSalt0.6gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: Bahlsen Choco Leibniz Milk Chocolate Biscuits, 111g; a thick milk 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 Milk 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. The decision that makes the product is the thickness of that layer: a British chocolate biscuit is usually a biscuit with chocolate on it, whereas this is closer to an even split, which is why it eats more like confectionery.What's in Bahlsen Choco Leibniz Milk Chocolate Biscuits, 111g, and what isn't: In: a crisp notched wheat butter biscuit under a thick milk chocolate layer, in a 111g pack. Contains milk: the product name states milk chocolate, so milk is implied. Everything beyond that, including any vegan or dairy-free position, is a matter for the pack. Contains gluten: it is a wheat biscuit and is not suitable for a coeliac diet. Packaging: follow the current UK pack and your local-authority guidance; the outer pack and any inner wrapper or tray can take different disposal routes. ## Flavour Science The flavour of Bahlsen Choco Leibniz Milk 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 milk chocolate, and here it is not a film but a slab. That proportion is the whole story of the biscuit. 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. Kept cool it is glossy and breaks with an audible crack; kept warm it dulls, softens and the snap goes entirely.The flavour spike is the point where the chocolate and the biscuit meet, and it arrives almost at once because the layer is thick enough to reach the palate before the crumb does. Milk chocolate delivers sugar, milk solids and a rounded creaminess rather than the astringent bitterness a dark layer brings, so the sweetness sits high and clears slowly. Underneath it the butter biscuit contributes a quiet savoury richness that keeps the whole thing from reading as pure confectionery. That interplay is the densest part of the eat and the part that decides the drink: sweetness needs something with character opposite it, but not something so tannic that the chocolate disappears.The base structure is the Leibniz itself, and it does more work than the base of a coated biscuit usually does. That density is also 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 buttery and sweet and lingers, with no dry tannic tail to reset the palate, which is why one is satisfying and three in a row are not.Getting it right in the cup. Serve it cool, serve it dry and serve it chocolate side up. Twenty minutes in a cool room before it reaches the plate is worth the wait, because a warm layer takes away the snap that is most of the appeal. Break a piece off along the notch rather than biting straight in; it is half the pleasure and it keeps warm fingers off the chocolate face. Do not dunk it. Then choose the drink for contrast without excess: a cappuccino or a latte without sugar, a Ceylon, or an Earl Grey. A strong builder's brew has enough tannin to overrule sweet milk chocolate altogether, and a hot chocolate or sweetened coffee simply doubles up on what the biscuit already has.How water and temperature change it. Temperature matters more for this biscuit than for anything else in this part of our range, and the temperature that matters is the room rather than the kettle. A thick chocolate layer softens at ordinary kitchen warmth, and chocolate that has warmed and re-set shows a pale bloom which is harmless but permanent; the gloss and the crack do not come back. A cool dark cupboard is worth more to this pack than to any other here. Humidity matters less than usual, because the chocolate layer shields the crumb underneath from the air, so these keep their texture longer than a bare biscuit would once opened. Water temperature in the cup is almost irrelevant, since the biscuit should never meet the water: a dense fine crumb has no open structure to take the liquid, so it soaks at the edge and the chocolate slides. None of that is a fault; it is a thick set layer on a dense biscuit behaving exactly as its proportions dictate. ## Recipe Ideas Bahlsen Choco Leibniz Milk Chocolate Biscuits, 111g is a flat rectangle with a thick set chocolate layer, which makes it useless for dunking and unusually good for building, because it stacks flat and brings most of the chocolate a recipe needs. Five builds below cover the coffee tray serve, a two-minute s'more, an icebox cake, a quick fridge cake and an ice cream sandwich. Recipes, born here first The Coffee Tray Serve How to make The Coffee Tray Serve with Bahlsen Choco Leibniz Milk Chocolate. 25 min 2 servings Easy You'll need 4 Bahlsen Choco Leibniz Milk Chocolate 2 cappuccinos or lattes, unsweetened Cold water alongside Method Rest the pack in a cool room for twenty minutes before serving. A warm layer has no snap, and the snap is most of the point. Lay two per person on a cool plate, chocolate side up. Face down on a warm plate they mark within a minute. Break each one along the notch rather than biting straight in. Drink the coffee milky and unsweetened, and do not dunk. What you'll end up with: The snap you paid for, intact, with a milky coffee doing exactly the right amount of work beside it. Two-Minute Indoor S'more How to make Two-Minute Indoor S'more with Bahlsen Choco Leibniz Milk Chocolate. 5 min 4 Easy You'll need 8 Bahlsen Choco Leibniz Milk Chocolate 4 marshmallows A grill or a gas flame Method Toast the marshmallows under a hot grill or over a gas flame until they colour. Sandwich each one between two biscuits, chocolate faces inwards. Press gently and wait thirty seconds for the chocolate to soften against the marshmallow. Eat immediately, over a plate. What you'll end up with: A s'more that needs no extra chocolate at all, because the biscuit already carries a thicker layer than a squared-off bar would give you. Icebox Cake How to make Icebox Cake with Bahlsen Choco Leibniz Milk Chocolate. 20 min + overnight chill 8 slices Easy You'll need 2 packs Bahlsen Choco Leibniz Milk Chocolate (111g each) 500ml double cream 100ml strong cooled coffee 2 tablespoons icing sugar Method Whip the cream with the icing sugar to soft peaks. Dip each biscuit in the cooled coffee for one second only. They are dense, so they need a moment, but two seconds is too long. Stand them on edge in a loaf tin with cream between each one, building along the tin. Chill overnight, then turn out and slice across the biscuits. What you'll end up with: The flat rectangle earns its keep here: it stacks straight, the layers stay even, and the cut slice shows stripes. Quick Fridge Cake How to make Quick Fridge Cake with Bahlsen Choco Leibniz Milk Chocolate. 20 min + 4 hr chill 12 squares Easy You'll need 1 pack Bahlsen Choco Leibniz Milk Chocolate (111g) 150g dark chocolate 50g butter 60g raisins or sour cherries Method Break the biscuits into rough pieces, chocolate layer and all. Melt the dark chocolate with the butter and cool it for two minutes. Use less than a normal recipe calls for, because the biscuits bring their own. Fold the biscuit and fruit 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: Dark chocolate binding a milk chocolate biscuit, which gives the finished square more contrast than either would on its own. Ice Cream Sandwich How to make Ice Cream Sandwich with Bahlsen Choco Leibniz Milk Chocolate. 10 min + 1 hr freeze 4 Easy You'll need 8 Bahlsen Choco Leibniz Milk Chocolate 4 scoops vanilla or salted caramel ice cream Flaky salt, optional Method Soften the ice cream for five minutes so it spreads without cracking the biscuits. Sandwich a scoop between two biscuits, chocolate faces inwards, and press to the edges. Sprinkle the exposed ice cream edge with flaky salt if you like. Freeze for an hour on a tray so they firm up before serving. What you'll end up with: The flat faces make a far neater sandwich than a domed biscuit does, and the chocolate layer stops the ice cream soaking in. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. 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