# Bahlsen Choco Leibniz Orange, 111g ## Commerce action policy **Price:** £3.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/bahlsen-choco-leibniz-orange-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-orange-111g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Bahlsen **Price:** £3.00 GBP **GTIN:** 4017100290862 **Stock:** instock ## Summary 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.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. 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.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. ## Description 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. The Taste Profile Orange chocolate: ●●●●○ (4/5) Bright and clearly citrus rather than a faint hint, sitting on a milk chocolate base. It leads whenever the slab reaches your tongue first. Butter biscuit: ●●●●○ (4/5) Firm, dry and faintly salty. It is a genuine second component rather than a carrier, and it is what stops the orange turning cloying. Sweetness: ●●●●○ (4/5) High but balanced by the salt in the base. Sweeter than a digestive, less sweet than an enrobed finger. Snap: ●●●●● (5/5) The cleanest break in this part of the range. A firm biscuit under a thick slab gives a sharp two-part snap. Teas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Bahlsen Choco Leibniz Orange, 111g Compare to: Cadbury Dairy Milk Fingers Milk Chocolate Biscuits Tray, 114g: almost the same pack size, built the opposite way. Fingers are coated on every side, so the two components fuse and there is no bare surface to dunk. Leibniz keeps biscuit and chocolate distinct. Pick by whether you want one flavour or two. McVitie's Hobnob's Biscuits The Oaty One Dark Chocolate, 262g: the other grown-up chocolate biscuit here, dark rather than milk and oaty rather than buttery. Less sweet overall and better with strong black tea, where Leibniz Orange suits coffee and the end of a meal. Ideal Brewing Conditions 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 Brew: A standard black tea, one bag per 200ml at a full boil, three to four minutes, medium. Orange chocolate is assertive and a weak cup disappears under it. Milk: Optional, and a good black cup is arguably better here. The butter biscuit already supplies the fat that milk usually provides. Dunk: Biscuit side down, two to three seconds. The bare face takes the tea up properly and the slab stays out of the drink. Count: Two. The slab is generous and a third is usually one more than the cup can carry. Chocolate Side Down The experiment: Eat one biscuit side down, then one chocolate side down, and notice that they are not the same biscuit at all. Biscuit first: Butter and salt lead, the orange arrives late and reads as a finish. This is the version that suits a mug of tea. Chocolate first: Orange and cocoa lead and the biscuit becomes texture underneath. This is the version that suits coffee or the end of a meal. Coffee: A plain black coffee or an Americano. Orange and coffee share a bitter edge and get on well, which milk chocolate alone does not always manage. 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. 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. Piece count: it is on the current UK pack. Storage: Cool, dry and dark. A thick slab shows temperature far more obviously than a thin coating does, so a warm cupboard gives you soft chocolate and a marked surface. If it arrives looking dull that is bloom, which is cocoa butter risen to the surface, and the biscuits are perfectly good to eat. Child Safety: Keep the kettle and the hot mug out of reach of children while you brew. ## Product Questions Can I dunk it?Yes, biscuit side down, two to three seconds. This is the rare chocolate biscuit that genuinely dunks, because one whole face is bare biscuit and can take liquid up. Turn it over and you are dipping a chocolate slab into hot tea, which goes exactly as badly as you would expect. Is the orange strong?It is clearly citrus rather than a hint, and it leads whenever the chocolate reaches your tongue first. The butter biscuit is what keeps it in proportion: salt and a dry crumb clear the orange before it turns cloying, which is why people who find orange chocolate too much in a bar often get on with it here. How many biscuits are in the pack?The number is printed on the current UK pack. What drink goes with it?A medium black tea, or a plain black coffee. Orange and coffee share a bitter edge and get on unusually well. Milk in the cup is optional here, because the butter biscuit already brings the fat that milk normally adds. Why does it taste different depending on which way up I eat it?Because the two components are separate rather than fused. Chocolate side down puts orange and cocoa first and the biscuit becomes texture underneath. Biscuit side down puts butter and salt first and the orange reads as a finish. Try one of each; they are genuinely different biscuits. Mine arrived looking dull. Is it off?No, that is bloom: cocoa butter that has risen to the surface after the chocolate warmed and cooled again. A thick slab shows it more readily than a thin coating, so this pack is among the most likely to look dull in warm weather. It is perfectly good to eat. Is it a tea biscuit or a dessert biscuit?Both, and the way you hold it decides which. Eaten biscuit side down with a mug of tea it behaves like a butter biscuit. Eaten chocolate side down after dinner with coffee it behaves like a small dessert. That flexibility is most of the argument for keeping a pack in the house. Can I cook with it?Yes. It crushes into a firmer, drier crumb than a digestive does, which makes an unusually clean cheesecake base with an orange note already in it. It is also the right biscuit for a layered chilled pudding, because the dry biscuit softens evenly rather than going to paste. Should it go in the fridge?Only in a hot kitchen, and take it out twenty minutes before eating. A cold slab is mute, because cocoa and citrus aromatics both need a little warmth to lift. The biscuit underneath is unaffected either way. ## 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 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).Typical values per 100g, as publishedPer 100gEnergy500 kcalFat25gof which saturates16gCarbohydrate61gof which sugars40gFibre2.8gProtein7.3gSalt0.61gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.IngredientProportionWhat it bringsOrange milk chocolate slabone face, the thick halfA 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 biscuitthe base, one bare faceFirm, 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. ## Flavour Science The flavour of Bahlsen Choco Leibniz Orange, 111g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does, and why it tastes like two different biscuits depending on which way up you eat it.The outer layer is aromatic and it is split between the two faces. Open a pack and orange arrives first, because citrus aromatics are volatile and lift readily off a chocolate surface at room temperature; butter and baked wheat sit underneath, quieter but clearly present because one whole face of every biscuit is bare. That split is unusual. A fully enrobed biscuit can only smell of its coating and a plain biscuit can only smell of its bake, while this one does both at once, and which of the two you notice depends almost entirely on how warm the pack is. Warm the biscuits and orange dominates. Cool them and the butter comes forward.The flavour spike arrives in an order you control. Put the slab against your tongue and orange and cocoa lead, sweetness peaks early, and the biscuit registers as texture underneath rather than as flavour. Turn it over and butter and salt land first, the crumb does the work for a second or two, and the orange arrives late as a finish. Neither is the correct way; they are two genuinely different experiences from one biscuit, and the ability to choose is the quiet advantage of a format that keeps its components apart instead of fusing them. Overall sweetness is high but it is held in check by the salt in the base, which is the single most important thing the biscuit contributes. Orange and milk chocolate alone can read as sweetness stacked on sweetness with nothing underneath; a salted, dry butter biscuit gives the pairing a floor.The base structure is the finish, and it is longer than a plain biscuit's. Citrus lingers, and cocoa butter leaves a light film that carries it, so the orange is still faintly there several seconds after the crumb has cleared. The biscuit itself fragments cleanly rather than compressing, which keeps the mouth from feeling coated, but the aftertaste is the part that makes this feel like a dessert biscuit rather than a tea-break one. It is also why two is the usual count and a third is rarely an improvement: the finish from the second is still present when the third arrives.Getting it right in the cup. Brew a standard black tea at a full boil for three to four minutes, medium rather than weak, because orange chocolate is assertive and a thin cup simply disappears under it. Milk is optional and a good black cup is arguably the better match, since the butter biscuit already supplies the fat that milk usually brings to a pairing. No sugar. This is the rare chocolate biscuit that genuinely takes a dunk, and the reason is structural rather than a matter of nerve: one whole face is bare biscuit and can draw liquid in. Two to three seconds, biscuit side down, and keep the slab clear of the surface. A plain black coffee is the other strong pairing, and unusually it beats tea for the slab-down version, because coffee and orange share a bitter edge that milk chocolate alone does not always find.How water and temperature change it. A thick slab is far more temperature-sensitive than a thin coating, so this pack shows both extremes more obviously than anything else in this section. Straight from a cold fridge it is mute: cocoa and citrus aromatics both need a little warmth to lift, and a chilled biscuit gives you mostly sweetness and snap. Twenty minutes at room temperature restores it completely. In the other direction, a warm cupboard gives a soft slab that marks the plate and your fingers, and once a thick layer has softened and reset it looks dull even though it tastes the same. That dullness is bloom, which is cocoa butter risen to the surface, and it is not spoilage. Air matters less than it does for an uncoated biscuit, because the bare face is a firm dry butter biscuit that was never crisp in the digestive sense to begin with, so an open pack holds its character for longer than a hobnob would. Heat is the enemy here, not time. ## Recipe Ideas Bahlsen Choco Leibniz Orange, 111g has a bare biscuit face and a thick chocolate face, which gives it more uses than a coated biscuit has. Five builds below cover the everyday mug, the two-way tasting, a dunk that actually works, an orange cheesecake base and a chilled layered pudding. Recipes, born here first The Everyday Mug How to make The Everyday Mug with Bahlsen Choco Leibniz Orange. 5 min 1 serving Easy You'll need 2 Choco Leibniz Orange 1 bag standard black tea 200ml water at a full boil Milk, optional Method 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. 3 min 2 biscuits Easy You'll need 2 Choco Leibniz Orange A glass of water Method 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. 5 min 1 serving Easy You'll need 2 Choco Leibniz Orange 1 mug of medium black tea Method 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. 15 min + chill 1 tin Easy You'll need 1 pack Choco Leibniz Orange 40g melted butter A rolling pin and a sealed bag Fridge space Method 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. 20 min + overnight 6 servings Medium You'll need 1 pack Choco Leibniz Orange 400ml whipped cream 200ml strong coffee, cooled Cocoa to finish Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._