Bahlsen Hazelnut Cream and Choc, 100g
Hazelnut is named on the front, which means it is in the biscuit, and anyone with a tree nut allergy should put this one straight back on the shelf. For everybody else, the word worth pausing on is the second one. Cream, in biscuit labelling, almost always describes a fat-and-sugar filling rather than anything that came from a dairy, so it tells you the texture and tells you nothing at all about whether there is milk in the product. That question belongs to the current pack and not to this page. Set it against the Choco Leibniz from the same house, where the chocolate sits on top as a separate slab and you taste the join between the two halves of the mouthful, and the difference is plain: here the nut filling blends them, so there is no join left to find. It is the richer of the pair and the less clean, and it is also the rare biscuit that wants no drink beside it at all, which is worth knowing before the kettle goes on out of habit.
Bahlsen Hazelnut Cream and Choc, in brief.
Bahlsen Hazelnut Cream and Choc is a hundred gram pack from the German biscuit house best known in Britain for Leibniz, pairing a hazelnut cream with chocolate.
Contains hazelnut: this product names a nut in its title and is not suitable for anyone with a tree nut allergy.
Hazelnut is high in fat and fat carries cocoa, so the chocolate lingers rather than clearing. Eat it sooner than you would any other pack on this shelf: nut fats go stale first.
The pairing is not a matter of fashion. Hazelnut is unusually high in fat, and fat is what carries cocoa flavour: it dissolves the aromatic compounds in chocolate and holds them on the palate for longer than a dry ingredient can. That is why hazelnut and chocolate has outlasted every other confectionery combination in Europe and why a hazelnut cream reads as richer and longer than a plain one at the same sugar level. It is also, honestly, why this is the shortest-lived pack on this shelf once opened: fat is also what goes stale first.
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 and pairing are also published in the Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Bahlsen
Bahlsen is a German biscuit house from Hanover, known in Britain chiefly for the Leibniz butter biscuit and for the Choco Leibniz range that puts a slab of chocolate on top of it. The house style is a European one: smaller packs, richer components, and biscuits built to be handed round on a plate rather than packed in a lunchbox.
Bahlsen's heritage is German; that 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 grams.
- Cream, in the biscuit sense: in biscuit labelling, cream usually describes a fat-and-sugar filling rather than dairy cream. The word alone does not tell you whether there is milk in the product, which is a question for the pack.
- What it is not: not a lunchbox pack and not a biscuit to keep for a month after opening. A fat-led filling is the first thing on any shelf to go stale.
Ideal Serving Conditions
A fat-led filling behaves differently from every other biscuit in this range. It softens sooner in a warm room, it goes stale faster once air reaches it, and it coats the palate in a way that makes the drink beside it more important rather than less.
The Coffee Break Serve
- Black coffee, always: hazelnut and coffee is a pairing of long standing, and the bitterness is the only thing that cuts a fat-led filling properly. An espresso is ideal.
- Cool room temperature: a nut cream goes soft and greasy in a warm room, and once it does the biscuit reads heavy rather than rich.
- Do not dunk: a filled biscuit has no even structure to wick liquid, and the filling softens long before the biscuit does.
The Pudding Serve
- On a plate with coffee: the way the pack is designed to be used. Two or three handed round at the end of a meal with small strong coffees.
- With pears: pear and hazelnut is an old and underused pairing, and the fruit cuts the fat better than a citrus would.
- Crumbled over ice cream: a hazelnut biscuit over vanilla or coffee ice cream, where the cold firms the filling and shortens the coating effect.
- Alongside dark chocolate: a square of something genuinely bitter beside it supplies what the biscuit itself has none of.
Getting It Right with a Hot Drink
- Pairing: espresso or a strong black coffee first, strong unsweetened black tea second. Both cut a fat-led finish that nothing in the biscuit cuts for you.
- Avoid: hot chocolate, hazelnut lattes and any sweetened milky drink, all of which repeat what the biscuit is already doing.
- Dunking: no. Eat it alongside.
- Storage: airtight, cool and dark, and eat it sooner than you would any other pack here. Nut fats take on other smells and go stale faster than a plain biscuit does.
- Best with: small strong coffees after a meal, a plate handed round, or an afternoon when one very rich biscuit is better than three plain ones.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Bahlsen Hazelnut Cream and Choc, 100g, 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
Five builds cover the espresso plate, a pear pudding, a coffee ice cream bowl, a dark chocolate plate and how to store a pack that will not wait.
Made with this tea
The Espresso Plate
How to make The Espresso Plate with Bahlsen Hazelnut Cream and Choc.
- 1 pack Bahlsen Hazelnut Cream and Choc
- 4 espressos, unsweetened
- A glass of cold water each
- Check first that nobody at the table has a nut allergy. The hazelnut is named on the pack and the exclusion is absolute.
- Lay two or three biscuits on each small plate, straight from a cool cupboard.
- Pull the espressos and serve them unsweetened. Bitterness is the only thing that cuts a fat-led filling.
- Finish with cold water, which clears the coating from the roof of the mouth.
What you'll end up with: The way a European small pack is meant to be used, and the pairing hazelnut has had with coffee for as long as both have been on a table.
Pear and Hazelnut Pudding
How to make Pear and Hazelnut Pudding with Bahlsen Hazelnut Cream and Choc.
- Half a pack Bahlsen Hazelnut Cream and Choc
- 4 ripe pears, halved and cored
- 2 tablespoons honey
- 30g butter
- Heat the oven to 180C and sit the pear halves cut side up in a dish with the butter and honey.
- Bake for 20 minutes, until the pears have softened and taken a little colour.
- Crumble the biscuits over for the last five minutes only, so the cream warms rather than separating.
- Rest for five minutes before serving, and tell anyone at the table that it contains hazelnut.
What you'll end up with: Pear and hazelnut is an old and underused pairing, and a soft sweet fruit cuts fat better than a sharp citrus fights it.
Coffee Ice Cream Bowl
How to make Coffee Ice Cream Bowl with Bahlsen Hazelnut Cream and Choc.
- Half a pack Bahlsen Hazelnut Cream and Choc, chilled
- 8 scoops coffee or vanilla ice cream
- A small pinch of flaky salt
- Chill the biscuits for twenty minutes first. Cold firms a nut cream and shortens the coating effect, which is exactly what this filling needs.
- Crumble them over the ice cream rather than stirring through.
- Finish with the smallest pinch of salt, which lifts roasted nut better than anything else in a kitchen.
What you'll end up with: Coffee ice cream does in a bowl what an espresso does on a plate, and the cold stops the fat coating the palate.
The Dark Chocolate Plate
How to make The Dark Chocolate Plate with Bahlsen Hazelnut Cream and Choc.
- Half a pack Bahlsen Hazelnut Cream and Choc
- A bar of dark chocolate, 70 per cent or higher
- A small bowl of raspberries
- Break the dark chocolate into squares and lay two beside two biscuits on each plate.
- Alternate as you eat: biscuit, then chocolate. The bitterness resets the palate between rich mouthfuls.
- Keep the raspberries in the middle of the table for anyone who wants a sharper reset.
What you'll end up with: The cheapest possible correction for a biscuit that carries no bitterness of its own, and a plate that reads as deliberate rather than assembled.
Storing a Pack That Will Not Wait
How to make Storing a Pack That Will Not Wait with Bahlsen Hazelnut Cream and Choc.
- 1 opened pack Bahlsen Hazelnut Cream and Choc
- An airtight tin or box
- Move the biscuits into an airtight tin as soon as the pack is opened. It is air rather than damp that spoils a nut cream.
- Keep the tin cool and dark and away from coffee, spices or anything else aromatic, because nut fats take on other smells readily.
- Smell the pack before serving. Strong roasted hazelnut means it is in good condition; a flat or cardboard smell means it has gone over, and that happens before the texture changes.
- Eat it sooner than you would any other pack on this shelf, and buy the small pack rather than stocking up.
What you'll end up with: The last biscuit tasting like the first, which for a fat-led filling takes more care than any other biscuit in this range.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 544 kcal |
| Fat | 32g |
| of which saturates | 19g |
| Carbohydrate | 56g |
| of which sugars | 35g |
| Fibre | 2.4g |
| Protein | 6.7g |
| Salt | 0.4g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten), milk, egg and nuts (hazelnuts). Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this barcode: Sugar, WHEAT flour, vegetable fats (palm), cocoa butter, cocoa mass, skimmed MILK powder, ground HAZELNUTS (4.4%), whole MILK powder (4.1%), clarified butter (MILK), whey powder product (MILK), glucose syrup, lactose (MILK), flavourings, raising agents: sodium carbonates, diphosphates; salt, emulsifier: lecithins; whole hen's EGG, starch (WHEAT), acid: citric acid.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|
Pack: Bahlsen Hazelnut Cream and Choc, 100g; a hazelnut cream and chocolate biscuit in a 100g pack. CONTAINS HAZELNUT. Store airtight, cool and dark away from anything aromatic, and eat it sooner than you would a plain biscuit. Read the ingredient list, the allergen advice, the biscuit count and the best-before date off the current UK pack.
Characterising components shown; the unquantified wheat base makes up the remaining body.
Sourcing & blend. Bahlsen Hazelnut Cream and Choc, 100g is made by Bahlsen, a German biscuit house from Hanover known in Britain chiefly for the Leibniz butter biscuit and for the Choco Leibniz range built on it. The house style is European: smaller packs, richer components, and biscuits built to be handed round on a plate rather than packed in a lunchbox.
What's in Bahlsen Hazelnut Cream and Choc, 100g, and what isn't:
- In: a wheat biscuit with a hazelnut cream and chocolate, in a 100g pack.
- Contains hazelnut: the nut is named in the product title. This is not suitable for anyone with a tree nut allergy, and that exclusion is absolute.
- Contains gluten: it is a wheat biscuit and is not suitable for a coeliac diet.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Bahlsen Hazelnut Cream and Choc, 100g, please cite teas.co.uk.
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