# Fox's Chocolatey Biscuits Double Chocolate Rounds, 117g ## Commerce action policy **Price:** £3.40 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/foxs-chocolatey-biscuits-double-chocolate-rounds-117g/` _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/foxs-chocolatey-biscuits-double-chocolate-rounds-117g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Fox's **Price:** £3.40 GBP **GTIN:** 5010035002356 **Stock:** instock ## Summary Fox's Chocolatey Biscuits Double Chocolate Rounds, 117g is a round biscuit enclosed in chocolate where the biscuit underneath is a chocolate one as well, 117g in the pack.Ingredients and dietary suitability: 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.The doubling is the product and also the thing to understand. In most coated biscuits the plain base is the brake; take it away and replace it with more chocolate and nothing is left to push back. Serve it cold, two at a time, with something sharp alongside. It does not dunk.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. Serving temperature, dunking and what to put beside it are also covered in the detailed Q and A tab below. ## Description Fox's Chocolatey Biscuits Double Chocolate Rounds, 117g is a round biscuit enclosed in chocolate where the biscuit underneath is a chocolate one as well, 117g in the pack. That doubling is the product and it is also the thing to understand before buying, because it removes the one thing that normally keeps a coated biscuit in balance. In most coated biscuits the biscuit is the brake. A plain or oaty base gives the coating something to be measured against, which is why a chocolate digestive reads less sweet than a solid chocolate bar of the same weight. Take the plain base away and replace it with more chocolate and there is nothing left to push back. This is a deliberate choice rather than a mistake, and for somebody who wants the most chocolate a biscuit can deliver it is exactly right. For anybody else there are better-balanced biscuits on the same shelf. The Taste Profile Chocolate: ●●●●● (5/5) Both the coating and the biscuit, which is what double chocolate means and why there is nothing to contrast with it. Biscuit Character: ●●○○○ (2/5) Present but quiet, because a chocolate biscuit under a chocolate coating has nowhere to be heard. Sweetness: ●●●●● (5/5) Very high and completely unopposed. Nothing in this product brakes it. Snap: ●●●●○ (4/5) A clean break when cool, from a thin round that is sealed on every side. 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Fox's Fox's is a Yorkshire biscuit house and one of the older names on the British biscuit shelf, with a range that runs from very plain to very rich. The Chocolatey range is the rich end of it, and the Double Chocolate Round is the most direct expression of the idea: a small enclosed disc with chocolate on the outside and chocolate in the biscuit, made to be eaten in one or two bites rather than lingered over. What You Are Actually Buying A 117g pack of small round biscuits, each enclosed in chocolate. That is a small pack, and deliberately so, because the ratio of chocolate to biscuit makes this richer than the weight suggests. Read the current UK pack. Ingredients and dietary suitability: 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. How Does Fox's Chocolatey Biscuits Double Chocolate Rounds, 117g Compare to: Fox's Chocolate Viennese Biscuits: the same house and the deliberate opposite. The Viennese leaves most of the biscuit bare so the butter crumb leads and the sweetness stays moderate. This one seals everything and lets the chocolate run. If the Rounds are too much, the Viennese is the answer. Oreo Choco Brownie Cookie Sandwich Biscuits: also chocolate on chocolate, but with a crucial difference: an Oreo biscuit is baked dry and slightly bitter, so the cocoa itself provides the brake. A sweet chocolate coating provides no such thing. Ideal Serving Conditions Temperature is the whole story with an enclosed biscuit. Cool, the coating is firm and the round breaks cleanly; warm, it softens, marks every hand that touches it and reads flatter and sweeter. Ten minutes somewhere cold on a warm afternoon is the single most useful thing you can do to this product. Beyond that, the important decision is what goes beside it, because nothing inside the biscuit is going to help. The Plate Serve Serve it cold: A warm round has no snap and the snap is most of the structure. Ten minutes in a cold place transforms it. Two, not six: The chocolate ratio makes this richer than 117g suggests. A small plate is the right plate. Something sharp alongside: Raspberries, sharp apple or plain yoghurt. Unopposed sweetness needs help from outside the biscuit. Strong unsweetened tea: The only real brake available. Builders-strength, no sugar, and it should be poured before the plate goes out. Why Double Chocolate Changes the Balance The brake is gone: In most coated biscuits the plain base gives the coating something to be measured against. Here the base is chocolate too. It reads as confectionery: Closer to a small chocolate than to a biscuit, which is a legitimate thing to want and worth knowing before buying. It cannot be dunked: Enclosed on every side, with no exposed crumb for tea to travel into. A dunk melts the outside and leaves chocolate on the drink. It rewards cold and acidity: Both of the useful interventions come from outside the biscuit: chill it, and put something sharp next to it. Getting It Right with a Hot Drink Strong unsweetened black tea: The only real brake on the plate. It should be strong, because there is a great deal of sugar to cut. Espresso or a long black: Works for the same reason. Roast bitterness against an unopposed sweet coating. What to avoid: Hot chocolate, sweetened tea and milky sweetened coffee. All three add sugar to a product that has no brake of its own. Dunking: Do not. There is no exposed crumb to take tea and a dunk just leaves chocolate floating on the surface of your drink. Safety And Purity Allergen Warning: a chocolate biscuit round is a wheat product, so this contains gluten and is not suitable for a coeliac diet. The declaration on the current pack is the only reliable source. Ingredients and nutrition: read the current UK pack. No health claim: this is a chocolate confection in biscuit form and the sweetness is very high. We claim no benefit of any kind for it. ## Product Questions What does double chocolate mean here?Chocolate on the outside and a chocolate biscuit underneath it. That doubling is the product, and it removes the one thing that normally keeps a coated biscuit in balance: a plain base for the coating to be measured against. Can I dunk it?No. The round is enclosed on every side, so there is no exposed crumb for hot tea to travel into. A dunk melts the outside and leaves chocolate floating on your drink. Why does it matter how cold it is?Because the coating is the structure. Cool, it is firm and the round breaks cleanly; warm, it softens, marks every hand and reads flatter and sweeter. Ten minutes somewhere cold is the most useful thing you can do to this product. What drink goes best with it?A strong unsweetened black tea, and it needs to be strong, because there is a great deal of sugar to cut and nothing inside the biscuit is helping. An espresso does the same job. Avoid hot chocolate and anything sweetened. What should I put on the plate with it?Something sharp. Raspberries, sharp apple or plain yoghurt. Both of the useful interventions with this biscuit come from outside it: chill it, and put acidity next to it. How many biscuits are in the pack?The pack is 117g according to the published pack listing, which is small deliberately, because the chocolate ratio makes it richer than the weight suggests. Is it a biscuit or a chocolate?Honestly, closer to a small confection than to a biscuit. That is a legitimate thing to want and it is worth knowing before buying rather than after. How should I store it?Cool, dry, dark and sealed, away from anything strong smelling, because exposed chocolate takes on kitchen odours quickly. Keep it off a worktop beside a kettle. Why has the chocolate gone pale?Chocolate that has warmed and re-set carries a pale bloom. It is harmless, permanent and purely cosmetic, and it means the pack has been warm at some point rather than that anything is wrong with it. What should I buy instead if this is too sweet?The Viennese from the same house is the deliberate opposite: most of the biscuit is left bare so the butter crumb leads and the sweetness stays moderate. A biscuit with a plain base under the chocolate is the general answer. ## Ingredients & Nutrition ComponentProportionWhat it bringsPack: Fox's Chocolatey Biscuits Double Chocolate Rounds, 117g; round chocolate biscuits enclosed in chocolate. Store cool, dry, dark and sealed, away from anything strong smelling, because exposed chocolate takes on kitchen odours. 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. Gluten is stated because a biscuit round is a wheat product; nothing else is inferred.Sourcing & blend. Fox’s Chocolatey Biscuits Double Chocolate Rounds, 117g is made under the Fox’s name, a Yorkshire biscuit house whose range runs from very plain to very rich. The Chocolatey range is the rich end of it, and the Double Chocolate Round is the most direct expression of the idea. What matters about the construction is the doubling: coating the biscuit completely is one decision, and making the biscuit underneath a chocolate one is a second, and together they remove the plain base that normally holds a coated biscuit in balance. The same house makes the Viennese, which does exactly the opposite, and having both on one shelf is genuinely useful.What’s in Fox's Chocolatey Biscuits Double Chocolate Rounds, 117g, and what isn’t:In: round chocolate wheat biscuits enclosed in chocolate on every side, in a 117g pack.Contains gluten: a biscuit round is a wheat product and this is not suitable for a coeliac diet.No health claim: this is a chocolate confection in biscuit form, the sweetness is very high, and we claim no benefit of any kind for it. ## Flavour Science The flavour of Fox's Chocolatey Biscuits Double Chocolate Rounds, 117g 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 the coating, and it encloses the round completely rather than sitting on one face. The chocolate therefore arrives first and arrives everywhere, sweet and smooth, with no way to turn the biscuit over and taste something else and no route for liquid to get in. In most coated biscuits this is where the analysis gets interesting, because the next layer is different. Here it is not.The flavour spike is supposed to be the biscuit, and in this product it barely registers, which is the honest observation about it. A chocolate biscuit under a chocolate coating has nowhere to be heard: the cocoa in the base is the same note as the cocoa in the coating, so instead of a second flavour you get a continuation of the first with a change of texture. What the base does contribute is a crisp interruption in the middle of something smooth, and that textural moment is real and is most of the pleasure. What it does not contribute is any opposition to the sugar.The base structure is short and very sweet, with nothing left behind but sugar. In a biscuit with a plain or oaty base the finish carries a cereal note that clears the palate; here the last thing tasted is the same thing as the first. That is why the second round is less interesting than the first and the fourth is hard work, and it is why both of the useful interventions with this product come from outside it: cold, and acidity on the side.Getting it right in the cup. The honest version of this heading is that this biscuit belongs beside the cup and never in it. Enclosed on every side, it has no exposed crumb to take tea, so a dunk melts the outside and leaves chocolate floating on your drink. The pairing matters more here than for almost anything else in the range, because nothing inside the biscuit is helping. A strong unsweetened black tea is the only real brake available and it genuinely needs to be strong. An espresso or a long black does the same job with roast bitterness. Hot chocolate, sweetened tea and milky sweetened coffee all fail identically, by adding sugar to a product that has none of its own to spare. Something sharp on the plate does as much work as the cup: raspberries, sharp apple or plain yoghurt will reset the palate between rounds.How water and temperature change it. Temperature is the whole story with an enclosed biscuit, and it matters more here than usual because the coating is doing most of the structural work. Served cool, the chocolate is firm, the round breaks with a clean edge and the flavour releases in order. Served warm, the coating softens, the snap goes entirely, the biscuit marks every hand that touches it and the whole thing reads sweeter and duller. Ten minutes somewhere cold on a summer afternoon is the single most useful thing you can do to this product. Water is much less of a problem than usual, because a complete coating is an effective moisture barrier and these keep their crispness better than an open crumb does. Smell is the real storage risk: exposed chocolate picks up kitchen odours quickly, so reseal the pack and keep it away from coffee, spices and anything else strong. ## Recipe Ideas Fox’s Chocolatey Biscuits Double Chocolate Rounds, 117g is a small enclosed chocolate biscuit with nothing inside it braking the sugar, so every useful build brings the brake from outside. Five below cover the cold plate, an acidity plate, a sundae rubble, a fridge-cake set and how to keep the snap. Recipes, born here first The Cold Plate How to make The Cold Plate with Fox's Double Chocolate Rounds. 15 min 4 people Easy You’ll need Half the pack Strong unsweetened black tea Fifteen minutes somewhere cold A cold plate Method Chill the pack for fifteen minutes. A warm round has no snap, and the snap is most of the structure. Brew the tea strong before the plate goes out. It is the only real brake available. Lay them on a cold plate rather than standing them in a bowl where every one gets held by a warm hand. Put out two each and reseal the rest. What you’ll end up with: A clean break, chocolate that releases in order rather than all at once, and a plate that does not get sickly halfway through. The Acidity Plate How to make The Acidity Plate with Fox's Double Chocolate Rounds. 10 min 4 people Easy You’ll need Eight rounds Raspberries A sharp apple, sliced thin Plain unsweetened yoghurt Method Chill the rounds and the plate together. Arrange the fruit and a spoonful of plain yoghurt beside them rather than on them. Alternate biscuit and fruit rather than eating the biscuits in a row. Notice that the fourth round still tastes of something, which it will not do on its own. What you’ll end up with: The simplest fix there is for an unopposed sweet biscuit, and it costs the price of a handful of raspberries. Sundae Rubble How to make Sundae Rubble with Fox's Double Chocolate Rounds. 10 min 2 servings Easy You’ll need Four rounds Vanilla ice cream Sour cherries or raspberries A rolling pin Method Chill the rounds hard first. Cold chocolate shatters; warm chocolate smears. Crush them roughly so there are shards rather than powder. Scoop the ice cream and scatter the rubble over. Add sharp fruit, which is doing the same job here that it does on the plate. What you’ll end up with: Shards of enclosed chocolate biscuit that stay crisp against cold ice cream for a minute or two, with acidity cutting through. Fridge Cake Set How to make Fridge Cake Set with Fox's Double Chocolate Rounds. 20 min + set 9 squares Medium You’ll need The whole 117g pack Melted dark chocolate, not milk Dried sour cherries A lined tin and fridge space Method Break the rounds into halves and quarters rather than crushing them, so the shapes stay visible in the slice. Use dark chocolate to bind, not milk. The biscuits already supply all the sweetness this needs. Fold in dried sour cherries for acidity and press into a lined tin. Set in the fridge for two hours and cut cold. What you’ll end up with: A fridge cake that is not sickly, because the only sugar added came from the biscuits and the dark chocolate pulls against it. Keeping the Snap How to make Keeping the Snap with Fox's Double Chocolate Rounds. 5 min Whole pack Easy You’ll need The opened pack A cool dark cupboard Nothing strong smelling nearby Method Move the pack off the counter, which sits next to a kettle and a hob and is the warmest place in the kitchen. Reseal after every use and keep it away from coffee and spices, because exposed chocolate picks up smells fast. Chill before serving rather than storing in the fridge, which is humid. Ignore any pale bloom on the surface. It means the pack has been warm; it is harmless and purely cosmetic. What you’ll end up with: Rounds that still break cleanly at the bottom of the pack, rather than three good ones and the rest soft. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._