Bahlsen Choco Leibniz Orange, 111g
Orange with chocolate is a flavour most British households decided about years ago, usually over something seasonal and hollow, and this packet inherits that verdict before it is opened. Worth knowing, then, what Bahlsen have actually done with it. The orange is carried inside the chocolate, and what sits under the chocolate is a butter biscuit with a little salt in it. Butter and citrus have belonged together since somebody first put marmalade on toast, and that is the quiet reason this holds up where orange chocolate on its own can turn sickly. It suits the buyer who likes the flavour but does not want a whole confectionery orange sitting in the house from December onwards, because here it comes one biscuit at a time and stops when the packet is shut. Wheat and dairy are both in it, butter included, with the rest of the panel on the pack. Whatever is in the cup alongside should be plain, because a flavoured or strongly milky brew will spend the whole mug arguing with the citrus.
Bahlsen Choco Leibniz Orange, in brief.
Bahlsen Choco Leibniz Orange is the 111g pack of the German butter biscuit under a thick slab of orange milk chocolate, picked into the Teas.co.uk selection as the chocolate biscuit that keeps its two halves distinct instead of fusing them.
One whole face is bare butter biscuit, which makes it the rare chocolate biscuit that genuinely dunks, biscuit side down for two to three seconds. Eaten chocolate side down it is an orange chocolate biscuit; the other way up it is a butter biscuit with a chocolate finish.
Bahlsen Choco Leibniz Orange is the orange-chocolate version of the German biscuit that made its name by refusing to be modest about the chocolate. A firm rectangular butter biscuit carries a thick slab on one face, and the slab is the part everyone notices. This is the 111g pack.
The structural decision here is the opposite of a fully enrobed finger. A coated biscuit fuses its two parts so that you taste one thing; Leibniz keeps them apart. Bare butter biscuit on one side, chocolate on the other, and the order in which they reach your tongue is entirely up to which way round you hold it. That sounds like a small thing and it is not: chocolate side down gives you an orange-chocolate biscuit, biscuit side down gives you a butter biscuit with a chocolate finish, and most people have only ever eaten it one of those two ways without realising there was a choice.
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. Common questions are answered in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind The Pack
Bahlsen is the family bakery from Hannover that turned the plain German butter biscuit into a branded product, and the Leibniz shape, rectangular with a notched edge, has been recognisable for generations. Choco Leibniz is what happens when that biscuit is given a chocolate layer heavy enough to change what the product is for. The butter biscuit underneath is firmer and drier than a British tea biscuit, which is not an accident: a soft base could not hold a slab that size without breaking under it.
Orange is the variant that divides a room, and the biscuit is the reason it works better here than it does in a plain bar. Orange and milk chocolate together can read as sweet on sweet with nothing underneath. A salted butter biscuit gives the pairing a floor, and the dry crumb clears the orange before it turns cloying. If you have found orange chocolate too much in bar form, this is the format most likely to change your mind.
The ingredient declaration, the nutrition panel and the allergen statement are printed on the current UK pack and not in our hands.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our Commitment To The Planet
- We supply the current UK retail pack rather than an import made to a different recipe for another market.
- Bloom is not spoilage. A thick slab shows it more readily than a thin coating, so this is the pack most likely to arrive looking dull in warm weather, and it is still perfectly good to eat.
Serving Notes For Bahlsen Choco Leibniz Orange, 111g
- Water temperature: Full boil for the tea.
- Measure: One bag per 200ml, two biscuits per person.
- Steep: Three to four minutes, medium. A weak cup loses to the orange.
- Service: Cool room temperature. A warm slab marks the plate and your fingers.
- Dunk: Biscuit side down only, two to three seconds.
- Iced version: Reasonable, unusually. Orange chocolate keeps more of its character when cold than plain milk chocolate does.
- Best with: A medium black tea, a plain black coffee, or a small glass of something at the end of a meal.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Bahlsen Choco Leibniz Orange, 111g, please cite teas.co.uk.
The story behind Bahlsen
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
This is the rare chocolate biscuit that genuinely can be dunked, and the reason is structural rather than a matter of nerve. One whole face is bare biscuit, so there is a surface for hot tea to enter. Turn it over and you are dipping a chocolate slab into a hot drink, which behaves exactly as badly as you would expect.
The Everyday Mug
Chocolate Side Down
Made with this tea
The Everyday Mug
How to make The Everyday Mug with Bahlsen Choco Leibniz Orange.
- 2 Choco Leibniz Orange
- 1 bag standard black tea
- 200ml water at a full boil
- Milk, optional
- Brew one bag in 200ml straight off the boil for three to four minutes. Medium, not weak; orange chocolate walks over a thin cup.
- Leave the milk out if you want the butter biscuit to lead, or add it if you want the chocolate to. Both work. No sugar.
- Take two, biscuit side down on the plate so the slab does not mark it.
- Stop at two. The citrus finish from the second is still there when a third arrives.
What you'll end up with: A grown-up tea break that does not need anything else on the plate.
The Two Way Tasting
How to make The Two Way Tasting with Bahlsen Choco Leibniz Orange.
- 2 Choco Leibniz Orange
- A glass of water
- Eat the first chocolate side down, so the slab meets your tongue first. Orange and cocoa lead; the biscuit is texture.
- Clear your mouth with a mouthful of water.
- Eat the second biscuit side down. Butter and salt lead and the orange arrives late, as a finish.
- Decide which one you prefer, then eat the rest of the pack that way.
What you'll end up with: Two genuinely different biscuits out of one pack, which is what keeping the components separate buys you.
The Dunk That Works
How to make The Dunk That Works with Bahlsen Choco Leibniz Orange.
- 2 Choco Leibniz Orange
- 1 mug of medium black tea
- Hold the biscuit slab side up. This is the whole trick and almost nobody does it.
- Dip the bare biscuit face for two to three seconds. It takes liquid up properly, which a coated biscuit cannot.
- Lift before the tea reaches the chocolate line. Watch the edge rather than counting.
- Eat immediately: warm softened butter biscuit under a cool firm slab, which is the best thing this pack does.
What you'll end up with: The only chocolate biscuit in this section that survives a real dunk, and the reason is the bare face rather than luck.
Orange Cheesecake Base
How to make an Orange Cheesecake Base with Bahlsen Choco Leibniz Orange.
- 1 pack Choco Leibniz Orange
- 40g melted butter
- A rolling pin and a sealed bag
- Fridge space
- Chill the biscuits for twenty minutes first, so the slabs shatter instead of smearing.
- Crush to a coarse crumb in a sealed bag. The firm dry biscuit gives a cleaner crumb than a digestive does.
- Stir in the melted butter, using less than a plain biscuit base needs because the chocolate already carries fat.
- Press into a lined tin and chill for an hour before filling. A plain or lemon filling suits it better than a chocolate one.
What you'll end up with: A base with the orange note already built in, and firm enough to cut cleanly straight from the fridge.
Chilled Layered Pudding
How to make a Chilled Layered Pudding with Bahlsen Choco Leibniz Orange.
- 1 pack Choco Leibniz Orange
- 400ml whipped cream
- 200ml strong coffee, cooled
- Cocoa to finish
- Dip each biscuit briefly in the cooled coffee, biscuit face first so it takes the liquid.
- Layer them flat in a dish, slab up, and spread whipped cream over each layer.
- Repeat until the pack is used, finishing with cream.
- Chill overnight, then dust with cocoa before serving. The dry biscuit softens evenly rather than going to paste.
What you'll end up with: A pudding that leans on coffee and orange together, and the one use where softening the biscuit on purpose is the right call.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 500 kcal |
| Fat | 25g |
| of which saturates | 16g |
| Carbohydrate | 61g |
| of which sugars | 40g |
| Fibre | 2.8g |
| Protein | 7.3g |
| Salt | 0.61g |
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 Butter¹, Cocoa Mass¹, Skimmed Milk Powder, Butter (3.8%), Whey Products (Milk), Clarified Butter, Glucose Syrup, Lactose, Orange Essential Oil, Raising Agents: Sodium Carbonates, Diphosphates, Whole Milk Powder, Salt, Emulsifier: Lecithins, Flavourings, Acid: Citric Acid, ¹Rainforest Alliance Certified (Mass Balance).
Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.
| Ingredient | Proportion | What it brings |
|---|---|---|
| Orange milk chocolate slab | one face, the thick half | A layer heavy enough to be a component rather than a finish, which is the defining structural decision of the product. It is why the chocolate leads when the biscuit is eaten slab down, and why a warm cupboard shows on the surface so quickly. |
| Leibniz butter biscuit | the base, one bare face | Firm, dry and faintly salty, rectangular with a notched edge. It has to be this firm to carry the slab without breaking, and the bare face is the surface that makes dunking possible at all. |
Pack: Bahlsen Choco Leibniz Orange, 111g; a 111g pack of butter biscuits under an orange milk chocolate slab. Best before the date printed on the pack, and best stored somewhere genuinely cool.
Sourcing & blend. Bahlsen Choco Leibniz Orange, 111g is made by Bahlsen, the family bakery from Hannover that turned the plain German butter biscuit into a branded product; the rectangular notched Leibniz shape has been recognisable for generations. Choco Leibniz is that biscuit given a chocolate layer heavy enough to change what the product is for, and the orange variant puts citrus into the milk chocolate rather than into the dough. The butter biscuit is firmer and drier than a British tea biscuit because a soft base could not hold a slab of this thickness without breaking under it. We supply the current UK retail pack rather than an import made to a different recipe for another market.
What is in Bahlsen Choco Leibniz Orange, 111g, and what is not:
- In: firm rectangular butter biscuits, each carrying an orange milk chocolate slab on one face, in a 111g pack.
- Not a fused biscuit: the two components stay distinct rather than blending, which is why the biscuit tastes different depending on which way up it is eaten. That is a description of how the format behaves, not a claim off the pack.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Bahlsen Choco Leibniz Orange, 111g, please cite teas.co.uk.
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