Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g
Hold one by the plain end and the chocolate arrives last, which tells you what this biscuit is for: a plate, a cup, a sit-down. It is not a pocket biscuit. The ridges are structural rather than decorative, because all that extra surface lets heat in from every side, and that is what produces the fine dry crumb that collapses under the tongue instead of snapping against the teeth. Milk chocolate rather than dark is the right call on a dough this rich, since dark would arrive with its own bitterness and spend the rest of the mouthful arguing with the butter. The small packet is a portion decision as much as anything else. A dough carrying this much fat does not go stale so much as go limp, and there is no reviving it, so a packet twice the size would be half wasted in most houses. Open it when there is a reason to, and finish it the same day if you can.
Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, in brief.
Fox's Viennese Milk Chocolate Dipped Fingers are light, piped Viennese biscuit fingers dipped in milk chocolate, 105g in the pack, made for a plate beside the coffee.
A Viennese biscuit is piped rather than cut, which gives a fine, rich, short crumb that gives way on the tongue instead of snapping, and these are fingers of it dipped in milk chocolate at one end rather than coated in it. Do not dunk them: a short crumb does not soften, it dissolves.
A Viennese biscuit is piped rather than cut, with a fine, rich, short crumb that collapses on the tongue instead of snapping, and these are fingers of it dipped in milk chocolate rather than coated in it.
The pack is small, so it is a plate for visitors rather than a tin for a household. Our reading is that people who expect a chocolate biscuit find a butter biscuit with chocolate on one end, and people who want the butter biscuit are delighted.
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.
Curator’s notes
Read the full write-up
The Story Behind Fox's
A Viennese biscuit is defined by its method rather than its flavour: a soft rich dough piped through a fluted nozzle, which is what gives the ridged surface and the very fine, short crumb. It is a technique borrowed from continental patisserie and made into a British tin biscuit.
The dip is the modest part of the product and the crumb is the point of it. Fox's is a long-established British brand, which is company heritage rather than 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
- Dipped, not coated: chocolate at one end, bare biscuit at the other. That is a different product from an enclosed finger and it eats differently.
- Fragile by design: a short piped crumb is structurally weak. Expect breakages if the pack is handled roughly, and do not put these in a bag.
Ideal Serving Conditions
Everything below follows from a crumb that is deliberately weak.
The Visitors' Plate
- Take them out of the pack whole: tip rather than pull, and lay them flat. Half the breakages happen getting them out.
- Serve at room temperature: a rich short crumb is at its best warm enough to melt properly. Cold from a fridge it is merely hard.
- Chocolate end to the right: a small thing, but it means people pick them up by the bare end and the dip is not fingerprinted before it is eaten.
- Two each: a small pack and a rich biscuit. This is not a plate for grazing from all afternoon.
The Things Not to Do
- Do not dunk them: a short crumb has no structure to hold once it is wet. It does not soften, it dissolves, and it does so almost immediately.
- Do not pack them: a lunchbox, a bag or a car journey will return crumbs. Buy a wrapped bar for that.
- Do not leave them open: a rich crumb goes stale and takes on kitchen smells faster than a plain one, and there is no coating to protect it.
- Do not expect a chocolate biscuit: the clearest thing we can say. The chocolate is at one end and it is not the point.
Getting It Right with a Hot Drink
- Pairing: black coffee is the best match, because a rich short crumb wants something bitter rather than something tannic. Earl Grey is the tea we would choose.
- Avoid: very strong builder's tea, which flattens a delicate biscuit, and anything sweetened.
- Storage: cool, dry, dark and sealed in a rigid tin rather than a soft wrapper, because these break under their own pack.
- Best with: a coffee tray, a small plate for visitors, a trifle and anything where a fine buttery crumb is wanted rather than a sturdy one.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g, please cite teas.co.uk.
The story behind Fox's
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
Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g wants to be handled gently and served on a plate, and where it earns its keep in a kitchen is anywhere a fine buttery crumb beats a sturdy one. Six builds below cover the coffee plate, a Viennese whirl sandwich, a trifle layer, a mousse pot, the visitors' tray and how to keep them whole.
Made with this tea
The Coffee Plate
How to make The Coffee Plate with Fox's Viennese Milk Chocolate Fingers.
- 4 Fox's Viennese Milk Chocolate Dipped Fingers
- 2 small black coffees
- A flat plate, not a bowl
- Tip the biscuits out of the pack rather than pulling them, and lay them flat. Half of all breakages happen at this point.
- Leave them at room temperature. A rich short crumb wants to be warm enough to melt, and cold makes it merely hard.
- Point the chocolate ends the same way so people pick them up by the bare end.
- Make the coffee black. Bitterness cuts richness in a way that tannin does not, which is why tea is the second choice here.
What you'll end up with: A crumb that gives way on the tongue with the chocolate arriving at the end as a full stop, which is what the format is for.
Viennese Whirl Sandwiches
How to make Viennese Whirl Sandwiches with Fox's Viennese Milk Chocolate Fingers.
- 12 Fox's Viennese Milk Chocolate Dipped Fingers
- 100g butter, softened
- 200g icing sugar
- Good raspberry jam
- Beat the butter and icing sugar to a smooth buttercream.
- Spread buttercream on one finger and jam on another, working gently, because pressing hard will snap them.
- Press the pair together flat side to flat side with the chocolate ends at the same end.
- Chill for twenty minutes to set before serving.
What you'll end up with: The classic Viennese whirl built sideways, with the jam supplying the acidity a rich crumb needs and the chocolate end giving it a finish.
Trifle Fingers
How to make Trifle Fingers with Fox's Viennese Milk Chocolate Fingers.
- 8 Fox's Viennese Milk Chocolate Dipped Fingers
- 300g raspberries
- 500ml custard, cooled
- 300ml double cream, whipped
- Break the fingers into the base of a glass bowl. They will collapse under the custard, which is exactly what you want here.
- Scatter the raspberries over and crush a few so the juice runs into the biscuit.
- Pour the cooled custard over and chill for two hours before adding the cream.
- Top with whipped cream and a little crushed biscuit.
What you'll end up with: The one place where a crumb that dissolves is an advantage: it soaks in completely rather than sitting there as wet lumps.
Chocolate Mousse Pots
How to make Chocolate Mousse Pots with Fox's Viennese Milk Chocolate Fingers.
- 4 Fox's Viennese Milk Chocolate Dipped Fingers, crushed
- 200g dark chocolate
- 300ml double cream
- A pinch of salt
- Melt the chocolate, cool it slightly and fold it into softly whipped cream with the salt.
- Spoon half the crushed biscuit into four small pots, add the mousse and chill for two hours.
- Scatter the rest of the crumb over just before serving so it is still dry.
- Stand a whole finger in each pot if you have any left.
What you'll end up with: Buttery crumb under dark chocolate mousse, with the salt stopping the whole thing being one rich note.
The Visitors' Tray
How to make The Visitors' Tray with Fox's Viennese Milk Chocolate Fingers.
- 8 Fox's Viennese Milk Chocolate Dipped Fingers
- A pot of Earl Grey
- A sliced pear
- Small plates
- Brew the Earl Grey rather than a builder's tea. Bergamot lifts a rich biscuit where a strong brew flattens it.
- Give everyone a small plate. These shed crumbs and a tray alone will not hold them.
- Put out two each rather than the whole pack, because richness accumulates faster than sweetness.
- Add the pear for acidity and for something to do between biscuits.
What you'll end up with: A small, considered plate that suits the biscuit, rather than a pile that defeats it by the third one.
Keeping Them Whole
How to make Keeping Them Whole with Fox's Viennese Milk Chocolate Fingers.
- The open pack
- A rigid tin, not a bag or a soft box
- A clip or tape for the inner wrapper
- Decant into a rigid tin on the day you open the pack. Pressure is the main enemy and a soft wrapper offers no protection at all.
- Lay them flat in a single layer if the tin allows it. Standing them on end guarantees breakages.
- Keep the tin away from the kettle and from anything strongly scented. A bare crumb with no coating absorbs smells quickly.
- Do not refrigerate. Cold makes a short crumb hard and takes away the one thing it does better than any other biscuit here.
What you'll end up with: Whole fingers a week later instead of a tin of crumbs, which is worth three minutes.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 527 kcal |
| Fat | 29.6g |
| of which saturates | 18.0g |
| Carbohydrate | 58.5g |
| of which sugars | 25.0g |
| Fibre | 2.0g |
| Protein | 5.6g |
| Salt | 0.77g |
Ingredients and allergens. Per the published ingredient list for this product it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this product: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Milk Chocolate (32%) [Sugar, Cocoa Butter, Dried Skimmed Milk, Cocoa Mass, Dried Whey (Milk), Butter Oil (Milk), Vegetable Fats (Palm, Shea, Sal, Mango Kernel), Emulsifier: Soya Lecithin], Butter (Milk) (25%), Sugar, Cornflour, Salt, Flavouring Milk Chocolate contains Cocoa Solids 25% minimum, Milk Solids 14% minimum.
Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|
Pack: Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g; piped Viennese fingers dipped in milk chocolate at one end. Store cool, dry, dark and sealed, preferably in a rigid tin rather than the soft wrapper, because a short crumb breaks under very little pressure. Read the net weight, the finger count, the ingredient list, the allergen advice and the best-before date off the current UK pack.
Characterising components shown. Viennese describes the piping method, not an origin.
Sourcing & blend. Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g is made by Fox's, a long-established British biscuit name, and Viennese is the style the brand does best, which is why we also list a 350g Fox's Viennese selection. A Viennese biscuit is defined by its method rather than its flavour: a soft rich dough piped through a fluted nozzle, which produces the ridged surface and the extremely fine, short crumb.
What's in Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g, and what isn't:
- In: piped Viennese fingers with a milk chocolate dip at one end, in a 105g pack.
- Dipped, not coated: bare biscuit at one end. It is a different product from an enclosed chocolate finger and the copy says so plainly.
- Contains gluten: a wheat product, 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 Fox's Chocolatey Biscuits Viennese Milk Chocolate Dipped Fingers, 105g, please cite teas.co.uk.
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