# Border Dark Chocolate Raspberry Biscuits, 150g ## Commerce action policy **Price:** £3.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/border-dark-chocolate-raspberry-biscuits-150g/` _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/border-dark-chocolate-raspberry-biscuits-150g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Border **Price:** £3.00 GBP **GTIN:** 652655505814 **Stock:** instock ## Summary Border Dark Chocolate Raspberry is the plate biscuit in this range rather than the tin one: 150g of thin, tray-baked Scottish biscuit built on a pairing rather than a coating, picked into the Teas.co.uk curator selection as the after-dinner coffee biscuit.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), milk, egg and soya, and it may contain nuts. 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.Border have been tray baking in Lanark since 1984, and the thin, crisp snap that comes of tray ovens rather than continuous belts is what the brand is known for.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 plate serve and the crumb pot and tart base builds are also published in the Q and A tab below. ## Description Border Dark Chocolate Raspberry is the plate biscuit in this range rather than the tin biscuit. A hundred and fifty grams, and the only one here built around a pairing rather than around a coating. Put raspberry against milk chocolate and the sugar flattens it; put it against dark and the acidity has something to push back on. That is the whole argument for this biscuit, and it is why it belongs beside a coffee after dinner rather than in a lunchbox. The Taste Profile Raspberry: ●●●●○ (4/5) Sharp and clearly fruity rather than jammy, cutting across the chocolate instead of sitting under it. Snap: ●●●●● (5/5) Border bake in tray ovens rather than on continuous belts, and the thin, crisp snap that comes of it is what the brand is known for. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Border Border Biscuits has been tray baking in Lanark, Scotland, since 1984. It is a Cunningham family business, and it is known for thin, crisp biscuits baked in tray ovens rather than on continuous belts, which is where the snap comes from. That method is the brand's actual differentiator rather than a marketing line: a tray-baked biscuit is handled less and baked more gently, and it shows in the break. Border's heritage 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: a hundred and fifty grams. A plate biscuit: loose in one pack rather than portioned or wrapped. This is bought for a coffee after dinner and for visitors, not for a school bag. Tray baked in Lanark: Border's ovens are the reason the biscuit is thin and snaps rather than crumbling, and it is the most distinctive thing about the brand. How Does Border Dark Chocolate Raspberry Biscuits, 150g Compare to: Border Milk Chocolate Ginger, 150g: the same brand and the same weight, and the opposite decision. Milk chocolate over warm spice is comfort; dark chocolate over sharp fruit is contrast. Buy the ginger for a winter afternoon and this for after dinner. Border Fiery Ginger Crunch, 135g: the plainest of the three, with no chocolate at all. It shows the tray-baked snap more clearly than either coated biscuit does. Fox's Biscuits Jam 'n' Cream Raspberry & Vanilla Biscuits, 150g: the mainstream raspberry answer. Sweet jam and vanilla cream against sharp fruit and dark chocolate: a completely different intention. Ideal Serving Conditions This is a biscuit to put on a plate rather than into a bag, and the advice follows from that: serve it properly and store it properly. The Plate Serve Room temperature, always: cold dulls dark chocolate and mutes fruit acidity, which are the two things you are paying for. With black coffee: the best pairing on this page. A dark roast meets the chocolate and leaves the raspberry room to cut across it. Two per person is plenty: the fruit acidity makes this a biscuit you notice rather than one you work through. Put it out last: after dinner with coffee rather than on a tea tray at four, where it competes with everything sweeter beside it. Keeping the Snap Reseal or decant: a thin, tray-baked biscuit is crisp by design, and crispness is the first thing lost to an open pack in a damp kitchen. Cool and dark: dark chocolate blooms pale if it warms and re-sets, which is harmless, permanent and obvious on a biscuit meant for a plate. Days rather than weeks: once open, treat it as a short-life item. A soft Border biscuit has lost its main argument. Away from strong smells: fruit and cocoa both pick up cupboard odours quickly. Getting It Right with a Hot Drink Pairing: black coffee first and by some distance. A strong black tea is the second choice, and an espresso works if the coffee is not bitter to start with. Also good with: a fruit or hibiscus infusion, where the acidity runs with the raspberry rather than against it. Avoid: milky and sweetened drinks, which flatten the fruit, and hot chocolate, which simply doubles up. Dunking: no. A thin tray-baked biscuit gives way quickly, and the dark chocolate comes off into the cup. Best with: after dinner, a coffee tray, a cheeseboard finish and a visitor plate where one good biscuit beats six ordinary ones. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), milk, egg and soya, and it may contain nuts. Check the current UK pack before purchase; formulations and allergen advice can change. The pack does. No health claim: dark chocolate and fruit both attract a great deal of loose talk. ## Product Questions Why dark chocolate with raspberry rather than milk?Because the sugar in milk chocolate flattens fruit acidity. Dark chocolate is lower in sugar and higher in cocoa, so the raspberry has something to push back against and both stay legible. It is an old restaurant pairing and it works on the same principle here. What does tray baked mean?Border bake in tray ovens rather than on continuous belts. The biscuits are handled less and baked more gently, and the result is the thin, crisp snap the brand is known for. It is the brand's genuine differentiator rather than a marketing line. Where does Border bake?Border Biscuits has been tray baking in Lanark, Scotland, since 1984, and it is a Cunningham family business. What should I drink with it?A black coffee, and it is not close. A dark roast meets the chocolate and leaves the raspberry room to cut across it. Strong black tea is the second choice. Milky and sweetened drinks flatten the fruit, which is the thing you are paying for. How many biscuits are in the pack?The net weight of 150g is printed on the pack. Can I dunk it?No, and it would be a waste of a good biscuit. A thin tray-baked biscuit gives way quickly and the dark chocolate comes off into the cup. Keep it on the plate and dunk something built for it. How do I keep the snap once the pack is open?Reseal the inner wrapper or decant into a tin, and think in days rather than weeks. A thin, crisp biscuit loses its snap to a damp kitchen faster than a thick one does, and a soft Border biscuit has lost its main argument. Is it very sweet?Less than most chocolate biscuits. Does it work on a cheeseboard?At the end of one, yes. Dark chocolate and sharp fruit sit well after a blue or a strong hard cheese, in the way a fruit paste does. It is a sweet biscuit, so it finishes the board rather than carrying it. Can I bake with it?Yes, and it makes an unusually good tart base: crushed, it brings its own dark chocolate and fruit, so the base does not need extra sweetening and stands up to a plain cream filling. It is also the best crumb on this page to scatter over ice cream. Will it travel?Not well, and it is not meant to. It is thin, loose in a pack and carrying dark chocolate, so it breaks in a bag and blooms pale in a warm one. Buy a wrapped bar for travelling and this for the plate. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten), milk, egg and soya, and it may contain nuts. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Plain Chocolate (35%) (Sugar, Cocoa Mass, Cocoa Butter, Milk Fat, Emulsifier: Soya Lecithin, Natural Flavouring), Wheat Flour (Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oil (Palm, Rapeseed), Dark Chocolate Chips (5%) (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soya Lecithin, Natural Flavouring), Raspberry Pieces (5%) (Fruit (Apple Puree, Cherry Juice, Raspberry Puree), Sugar, Humectant: Glycerine, Wheat Fibre, Invert Sugar Syrup, Palm Kernel Fat, Glucose-Fructose Syrup, Gelling Agent: Pectin, Rice Starch, Natural Flavouring, Citric Acid), Inverted Sugar Syrup, Cocoa Powder, Butter, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Whole Egg Powder, Raspberry Flavouring, Salt.Typical values per 100g, as publishedPer 100gEnergy487 kcalFat26gof which saturates13gCarbohydrate55gof which sugars34gProtein4.8gSalt0.2gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: Border Dark Chocolate Raspberry Biscuits, 150g; thin, tray-baked biscuits with dark chocolate and raspberry, loose in one pack. Store cool, dry and dark, and reseal the inner wrapper or decant to a tin once opened, because a thin crisp biscuit loses its snap quickly. 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. Border's Lanark bakery is company heritage; it is not a verified statement about where this particular pack was made.Sourcing & blend. Border Dark Chocolate Raspberry Biscuits, 150g is made by Border Biscuits, which has been tray baking in Lanark, Scotland, since 1984 as a Cunningham family business. Tray ovens rather than continuous belts are the brand's actual differentiator: the biscuits are handled less and baked more gently, and the thin, crisp snap that results is what Border is known for. Border's heritage is company heritage and not a claim about where this pack was made.What's in Border Dark Chocolate Raspberry Biscuits, 150g, and what isn't: In: thin, tray-baked biscuits with dark chocolate and raspberry, loose in a 150g pack. Contains cereal and gluten: not suitable for a coeliac diet. ## Flavour Science The flavour of Border Dark Chocolate Raspberry Biscuits, 150g 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 the last swallow.The outer layer is aroma, and unusually for a chocolate biscuit it is not chocolate that reaches you first. Raspberry is volatile and bright and it lifts off the pack ahead of the cocoa, which sits heavier and arrives second. That order is a useful signal of condition: in a pack that has been open too long the fruit note fades first, and what is left smells like a plain chocolate biscuit.The flavour spike is the collision of fruit and cocoa mid-palate, and it is a collision rather than a blend. This is exactly what a milk coating would destroy, because the extra sugar would round off the acidity and leave a vaguely fruity sweetness instead of two distinct things.The base structure is the tray-baked biscuit, and it is thinner and crisper than anything else in this range. Tray ovens rather than continuous belts mean less handling and a gentler bake, and the break is clean and audible rather than crumbly. The finish is dry and cocoa-led, closing on the chocolate with the fruit fading a moment after it, and it is short enough that two biscuits register as a proper serving rather than a beginning.Getting it right in the cup. Room temperature and a black coffee. Cold dulls dark chocolate and mutes fruit acidity, which between them are the entire reason to buy this biscuit, so a plate that has come out of a cold cupboard is worth leaving ten minutes. A dark roast coffee is the pairing: it meets the cocoa and leaves the raspberry room to cut across. Strong black tea is second best; milky or sweetened drinks flatten the fruit and are a genuine waste here. Do not dunk it, because a thin tray-baked biscuit gives way quickly and the chocolate comes off into the cup. Two per person is a serving; the acidity makes this a biscuit you notice rather than one you work through.How water and temperature change it. Two things change this biscuit, and both are storage rather than serving. Humidity goes for the snap: a thin, tray-baked biscuit is crisp by design, and crispness is the first thing an open pack loses in a damp kitchen, so reseal the wrapper or decant to a tin and think in days rather than weeks. Heat goes for the chocolate: a warm room dulls the gloss, and chocolate that has softened and re-set carries a pale bloom, which is harmless, permanent and very obvious on a biscuit bought to put on a plate. Cold is the third variable and the one most people get wrong, because a biscuit served straight from a cold cupboard reads muted on both the cocoa and the fruit and tastes like a lesser product than it is. Cool and dark to store, room temperature to serve. None of this is a fault in the biscuit; it is a thin, unwrapped, dark-chocolate product behaving exactly as its build dictates. ## Recipe Ideas Five builds below cover the coffee serve, crumb pots, a tart base, a visitor plate and a biscuit-crumb ice cream. Recipes, born here first The After-Dinner Coffee Serve How to make The After-Dinner Coffee Serve with Border Dark Chocolate Raspberry. 5 min 2 servings Easy You'll need 4 Border Dark Chocolate Raspberry biscuits 2 black coffees Ten minutes out of the cupboard Method Take the biscuits out of the cupboard ten minutes early. Cold dulls dark chocolate and mutes fruit acidity, which are the two things you are paying for. Brew two black coffees, dark roast rather than bitter. Serve two biscuits each on a plate, not on a saucer, and do not dunk them. Reseal the pack; the snap goes first in an open one. What you'll end up with: The pairing this biscuit exists for. The coffee meets the cocoa and the raspberry cuts across it, and two is a proper serving rather than a start. Raspberry and Dark Chocolate Crumb Pots How to make Raspberry and Dark Chocolate Crumb Pots with Border Dark Chocolate Raspberry. 15 min + chill 4 pots Easy You'll need 6 Border Dark Chocolate Raspberry biscuits 300ml double cream 200g fresh raspberries 1 tablespoon icing sugar Method Whip 300ml of double cream with a tablespoon of icing sugar to soft peaks. Crush six biscuits to a coarse rubble, keeping some pieces recognisable. Layer crumb, cream and fresh raspberries into four small glasses, twice over, finishing with crumb. Chill for an hour, no longer, or the crumb softens completely. What you'll end up with: Fresh fruit doubling the raspberry already in the biscuit, with the dark chocolate keeping the whole thing from being simply sweet. Make it the same day. Dark Chocolate Tart Base How to make Dark Chocolate Tart Base with Border Dark Chocolate Raspberry. 20 min + chill 1 x 20cm base Easy You'll need 150g Border Dark Chocolate Raspberry biscuits 70g butter, melted A pinch of salt A 20cm loose-bottomed tin Method Crush the whole pack to fine crumbs. Stir in 70g of melted butter and a pinch of salt. This crumb needs less butter than a plain digestive one because the chocolate in it softens as it warms. Press into a lined 20cm tin and chill for an hour. Fill with plain set cream or a lemon filling; the base brings its own chocolate and fruit, so it does not want a sweet filling on top of it. What you'll end up with: A base that needs no extra sweetening, which is rare. Keep the filling plain and let the biscuit do the work. The Visitor Plate How to make The Visitor Plate with Border Dark Chocolate Raspberry. 5 min 4 servings Easy You'll need 8 Border Dark Chocolate Raspberry biscuits A pot of coffee Fresh raspberries A little strong blue cheese Method Set out two biscuits per person on a plate rather than a tray of mixed biscuits. One good biscuit beats six ordinary ones and this is the one to do it with. Add a few fresh raspberries beside them. Offer a little strong blue cheese for anyone finishing a cheeseboard; dark chocolate and sharp fruit do what a fruit paste does. Pour black coffee rather than tea. What you'll end up with: The plate to bring out after dinner. Biscuit-Crumb Ice Cream How to make Biscuit-Crumb Ice Cream with Border Dark Chocolate Raspberry. 10 min + freeze 6 servings Easy You'll need 100g Border Dark Chocolate Raspberry biscuits 500ml good vanilla ice cream 100g raspberries, crushed Method Soften 500ml of good vanilla ice cream for ten minutes until it will fold. Crush 100g of biscuits coarsely and crush 100g of raspberries separately. Fold both through the ice cream in two or three strokes, so it ripples rather than blends. Refreeze for three hours before scooping. What you'll end up with: A ripple rather than a mix, so you still meet the biscuit in pieces. The best crumb on this page for it, because the chocolate is dark enough to read against the vanilla. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._