# Bahlsen Hazelnut Cream and Choc, 100g ## Commerce action policy **Price:** £3.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/bahlsen-hazelnut-cream-and-choc-100g/` _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-hazelnut-cream-and-choc-100g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Bahlsen **Price:** £3.00 GBP **GTIN:** 4017100405617 **Stock:** instock ## Summary 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.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.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.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. ## Description Bahlsen Hazelnut Cream and Choc is a hundred gram pack from the German biscuit house best known in Britain for Leibniz, and it puts two things together that have belonged together for as long as either has been made: hazelnut and chocolate. Start with the most important line on the page. This product names a nut in its title, so it contains hazelnut, and anyone with a tree nut allergy should not eat it. 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. The Taste Profile Hazelnut: ●●●●● (5/5) The lead, and the reason to buy the pack. Also the allergen, named on the front of it. Chocolate: ●●●●○ (4/5) Carried further than usual by the fat in the hazelnut, so it lingers rather than clearing. Length: ●●●●○ (4/5) Fat coats, so the finish runs on well past the last swallow. Teas.co.uk Curator Rating: 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Bahlsen Hazelnut Cream and Choc, 100g Compare to: Bahlsen Choco Leibniz Milk Chocolate Biscuits, 111g: the same house at a similar pack size, solving chocolate without the nut. Choco Leibniz is a slab of chocolate on a plain butter biscuit, so the two components stay separate and you taste the join. Here the hazelnut cream blends them, which makes this the richer and longer of the two and the Leibniz the cleaner. Loacker Classic Napolitaner Hazelnut Wafers, 90g: the closest thing on the shelf in flavour, from the Alpine wafer tradition rather than the German biscuit one. A wafer is almost all air and filling, so the hazelnut arrives faster and lighter; a biscuit base gives you more to chew and a slower release. Buy the wafer for delicacy, this for substance. Nutella Hazelnut Chocolate Spread Filled Biscuits Tube, 166g: the same pairing at a larger pack size, built around a spread rather than a biscuit cream. This is the better plate. 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. Safety And Purity Contains hazelnut: this product names a nut in its title. It contains hazelnut and it is not suitable for anyone with a tree nut allergy. That is the clearest allergen statement on this shelf and it should be treated as absolute. Ingredients and dietary suitability: 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. ## Product Questions Why does hazelnut work so well with chocolate?Because 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, so the chocolate lingers instead of clearing. That is why the pairing has outlasted every other confectionery combination in Europe. How many biscuits are in the pack?The only reliable number is the one on the pack in front of you. How long does it keep once opened?Less time than anything else on this shelf, and that is worth planning around. A fat-led filling is the first thing on any biscuit aisle to go stale, and nut fats also take on other smells readily. Keep it airtight, cool and dark, away from anything aromatic, and eat it sooner rather than later. What should I drink with it?An espresso or a strong black coffee. Hazelnut and coffee is a pairing of long standing, and bitterness is the only thing that cuts a fat-led filling properly. Avoid hot chocolate, hazelnut lattes and sweetened milky drinks, every one of which repeats what the biscuit is already doing. Can I dunk it?No. A filled biscuit has no even structure to wick liquid through, and the filling softens well before the biscuit does, so the whole thing gives way at the join. Eat it alongside the drink instead, which is how a biscuit at this richness is meant to be taken anyway. What fruit goes with it?Pears, and it is an underused pairing. Pear and hazelnut suit each other better than citrus does here, because a soft sweet fruit cuts fat without the sharpness fighting the chocolate. Crumbled over vanilla or coffee ice cream is the other good use, since the cold firms the filling. Is there any nutrition information on this page?No, deliberately. ## Ingredients & Nutrition 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.Typical values per 100g, as publishedPer 100gEnergy544 kcalFat32gof which saturates19gCarbohydrate56gof which sugars35gFibre2.4gProtein6.7gSalt0.4gIngredient 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 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. ## Flavour Science The flavour of Bahlsen Hazelnut Cream and Choc, 100g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first bite to well after the last swallow.The outer layer is aromatic, and on a nut product it is stronger than on anything else in this range. Roasted hazelnut carries a dense set of volatile compounds that sit in the fat and lift readily at room temperature, so an opened pack announces itself across a kitchen in a way a plain chocolate biscuit never does. That aroma is the first and best signal of freshness: a pack that smells strongly of hazelnut is in good condition, and a pack that smells faintly of cardboard or of whatever was next to it in the cupboard has begun to go over. Nut fats pick up other smells readily, which is why storage matters more here than for anything else on this shelf.The flavour spike is the collaboration between the fat and the cocoa, and it is the whole reason this pairing exists. Fat dissolves the aromatic compounds in chocolate and holds them against the palate, so the chocolate in a hazelnut product does not behave the way chocolate behaves on its own: it arrives at the same moment as the nut, it spreads further across the tongue and it stays considerably longer. The practical effect is that the middle of this biscuit is denser and slower than anything else in this range, and that the biscuit base is doing less of the talking than it would under a plain chocolate coating. This is a filling-led product, and the bake is there to carry it.The base structure is a long coating finish, and it is the honest limit of the biscuit. Fat does not clear the way sugar clears. It stays on the roof of the mouth and fades slowly, which is generous in the first biscuit and heavy by the fourth, and it is the reason a small pack suits this product better than a large one would. Restraint is built into the format. A biscuit in good condition should taste of roasted nut rather than of oil; when a nut cream goes over, the flavour turns flat and slightly sharp before the texture gives any sign at all, which is worth knowing because the texture is the thing most people check.Getting it right in the cup. The honest answer is that this one does not go in the cup. A filled biscuit has no even structure to wick liquid through and the filling softens well before the base does, so the biscuit gives way at the join rather than softening as a whole. Serve it alongside instead, and be deliberate about the drink, because nothing inside this biscuit cuts fat and nothing inside it is bitter. An espresso is the ideal partner and a strong unsweetened black coffee is the everyday version; hazelnut and coffee is a pairing of long standing for exactly this reason. A strong black tea works more gently. Hot chocolate, hazelnut lattes and any sweetened milky drink are pairings to avoid outright, since each one repeats what the biscuit is already doing rather than balancing it.How water and temperature change it. Temperature governs a nut cream more than it governs a chocolate coating, because fat softens across a wider range and more gradually. Cool, the filling is firm, the bite is clean and the flavours arrive in order. Warm, the cream goes soft and slightly greasy, it smears rather than breaking, and the whole biscuit reads heavy instead of rich, which is a disappointing way to eat something this rich. Chilling briefly before serving firms the filling and shortens the coating effect, which suits it. Humidity matters less than air does: it is oxygen and other smells rather than moisture that spoil a nut cream, so an airtight container in a cool dark cupboard away from anything aromatic is the right storage, and a shorter window than you would give a plain biscuit. None of this is a fault in the product, it is a fat-led filling behaving like one. ## Recipe Ideas 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. Recipes, born here first The Espresso Plate How to make The Espresso Plate with Bahlsen Hazelnut Cream and Choc. 5 min 4 plates Easy You'll need 1 pack Bahlsen Hazelnut Cream and Choc 4 espressos, unsweetened A glass of cold water each Method 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. 30 min 4 servings Easy You'll need Half a pack Bahlsen Hazelnut Cream and Choc 4 ripe pears, halved and cored 2 tablespoons honey 30g butter Method 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. 5 min 4 bowls Easy You'll need Half a pack Bahlsen Hazelnut Cream and Choc, chilled 8 scoops coffee or vanilla ice cream A small pinch of flaky salt Method 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. 4 min 4 plates Easy You'll need Half a pack Bahlsen Hazelnut Cream and Choc A bar of dark chocolate, 70 per cent or higher A small bowl of raspberries Method 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. 2 min 1 pack Easy You'll need 1 opened pack Bahlsen Hazelnut Cream and Choc An airtight tin or box Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._