# Furniss New Wave Cornish Gingerbread With Dark Chocolate Pieces, 200g ## Commerce action policy **Price:** £3.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/furniss-new-wave-cornish-gingerbread-with-dark-chocolate-pieces-200g/` _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/furniss-new-wave-cornish-gingerbread-with-dark-chocolate-pieces-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Furniss **Price:** £3.00 GBP **GTIN:** 5010254002298 **Stock:** instock ## Summary Furniss New Wave Cornish Gingerbread With Dark Chocolate Pieces is a 200g pack from a Cornish baker, picked into the Teas.co.uk curator selection for a pairing people still treat as a novelty and which is in fact very old.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Ginger and dark chocolate work because they approach the same job from opposite ends: ginger brings dry resinous heat, dark chocolate brings bitterness and fat, and each gives the other somewhere to go. Milk chocolate would simply sweeten the ginger away. Ginger also reads hotter warm than cold, which makes this the rare biscuit where serving temperature changes the flavour rather than only the texture.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. Dunking, storage and the ginger-and-cheese habit are covered in the Q and A tab below. ## Description Furniss New Wave Cornish Gingerbread With Dark Chocolate Pieces is a two hundred gram pack from a Cornish baker, and the pairing in the name is an old one that people still treat as a novelty. Ginger and dark chocolate work together because they are doing the same job from opposite directions: ginger supplies heat and a dry, resinous pungency, dark chocolate supplies bitterness and fat. Each one gives the other somewhere to go. Cornwall has its own biscuit tradition, and it is ginger-led at one end and cream-led at the other. The Cornish fairing, a hard spiced ginger biscuit sold at fairs, is the county's oldest biscuit idea and the reason a Cornish baker making a gingerbread is working inside a tradition rather than borrowing one. The Taste Profile Ginger heat: ●●●●○ (4/5) The lead, and it is heat rather than sweetness. Ginger warms the back of the mouth a second or two after the flavour arrives, which no other common biscuit spice does. Dark chocolate: ●●●●○ (4/5) In pieces through the bake rather than as a coating, and dark rather than milk, which is the only version of this pairing that works. Milk chocolate would simply sweeten the ginger away. Sharing size: ●●●●○ (4/5) Two hundred grams is a proper pack rather than a portion, and this is a biscuit that suits being put out for several people. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Furniss Furniss is a Cornish baker and the New Wave range is the modern end of what it does, sitting alongside a Cornish shortbread with clotted cream and another with chocolate chunks. Cornwall's two great biscuit ingredients are clotted cream and ginger, and this pack is the ginger half of that tradition with a modern addition. Again, that is company and regional heritage rather than a statement about this pack's manufacture. It covers a genuinely wide range, from a hard snapping biscuit at one end to a soft, dark, cake-like bake at the other, and the two eat completely differently. What we can do is explain both, which is what the flavour and serving sections below set out to do, so that whichever you find in the pack you know how to treat it. The current pack carries all of it. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: two hundred grams, a full pack rather than a portion or a multipack. Ginger with dark chocolate pieces: the chocolate is in pieces through the bake rather than coating the outside, so nothing melts onto your hands and the two flavours arrive together rather than in sequence. Dark, not milk: stated in the product's own name, and it is the right choice. Milk chocolate against ginger flattens the heat instead of framing it. How Does Furniss New Wave Cornish Gingerbread With Dark Chocolate Pieces, 200g Compare to: Furniss New Wave Cornish Shortbread With Clotted Cream, 200g: the other half of the Cornish tradition from the same range and the same pack size. That one is rich, soft-crumbed and dairy-led; this one is dry, warm and spice-led. They are opposites rather than variations. Furniss New Wave Cornish Shortbread With Belgian Choc Chunks, 200g: the closest sibling, since it also carries chocolate in pieces. The difference is what surrounds them: a rich buttery crumb there, a dry spiced one here, and the chocolate reads quite differently in each. McVitie's Ginger Nuts Biscuits, 250g: the mainstream British ginger biscuit and the benchmark for hardness. A ginger nut is engineered to be almost too hard to bite before dunking. This is a bakery-style pack rather than that industrial standard. Ideal Serving Conditions Ginger biscuits have one property worth knowing above all others, and it is a chemical one: the compounds that make ginger hot are perceived more strongly when the biscuit is warm, and they fade as it cools. A ginger biscuit eaten straight from a warm kitchen tastes noticeably hotter than the same biscuit from a cold cupboard, and neither is wrong. It is the one biscuit where serving temperature changes the flavour rather than just the texture. The Serving Rules Warm it if you want more heat: a few seconds near a warm oven, or simply a biscuit held in the hand for a minute, lifts the ginger noticeably. Dunk if it is the hard kind: a hard ginger biscuit is one of the great dunkers, because the hardness that makes it difficult to bite is exactly what lets it survive four or five seconds in tea. Do not dunk if it is the soft kind: a soft gingerbread has no structure to lose and collapses instantly. Try it with cheese: ginger and a sharp hard cheese is a genuine northern English habit, and it works here for the same reason ginger and dark chocolate do. The Storage Rules Airtight, whichever kind it is: a hard gingerbread goes soft in the air and a soft one dries out. Both fail, in opposite directions, for the same reason. Cool and dark: the chocolate pieces bloom into a pale grey film if the pack is warmed and cooled repeatedly, which is cosmetic rather than spoilage but looks like a fault. Away from the kettle: the air above a kettle is the most humid in the house. Be careful with the oven refresh: it restores a softened plain biscuit, but the chocolate pieces here will melt. If you try it, use a very low heat and let them cool completely flat and undisturbed. Getting It Right with a Hot Drink Best with: a strong black tea. Ginger and a tannic Assam-style brew is one of the oldest good pairings in British tea drinking. Also good with: a plain black coffee, or a rooibos, whose natural sweetness sits under the spice without competing. Surprisingly good with: a sharp hard cheese and a glass of something dry, which is a habit worth borrowing from further north. Avoid: delicate green and white teas, which the ginger walks straight over. Safety And Purity Ingredients and dietary suitability: 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. Allergens: wheat and milk commonly appear on a gingerbread of this kind, and a chocolate-containing biscuit frequently carries a precautionary nut or soya statement as well. The exact wording differs between recipes and between production sites. Read the current pack itself. Spices are not listed here: gingerbread is rarely ginger alone, and the rest of the spice mix is a recipe decision that differs between bakers. No health claim: ginger attracts a great deal of loose talk about digestion and other benefits. This is a biscuit. ## Product Questions Why dark chocolate with ginger and not milk?Because the two have to push against each other. Ginger brings dry resinous heat and dark chocolate brings bitterness and fat, so each gives the other somewhere to go. Milk chocolate would sweeten the ginger away rather than frame it, which is why almost every good version of this pairing uses dark. Is it a hard biscuit or a soft gingerbread?The word gingerbread genuinely covers both, from a hard snapping biscuit to a soft, dark, cake-like bake, and the two eat completely differently. Everything below is written so it applies whichever you find in the pack. Does it really taste different warm?Yes, and this is the one biscuit where that is true of the flavour rather than just the texture. The compounds that make ginger hot are perceived more strongly at higher temperatures, so a biscuit from a warm kitchen reads noticeably hotter than the same one from a cold cupboard. A minute held in the hand is enough to notice. Can I dunk it?If it is the hard kind, it is one of the great dunkers: the hardness that makes it difficult to bite is exactly what lets it survive four or five seconds in tea. If it is the soft kind, do not, because there is no structure to lose and it will collapse at once. What should I drink with it?A strong black tea. Ginger against a tannic Assam-style brew is one of the oldest good pairings in British tea drinking. A plain black coffee works, and a rooibos works surprisingly well because its natural sweetness sits under the spice. Delicate green and white teas are walked straight over. Ginger and cheese?A genuine northern English habit, most often with a sharp hard cheese, and it works for the same reason ginger and dark chocolate do: the spice needs something savoury or bitter to push against. Worth trying once before dismissing it. What is a Cornish fairing?A hard spiced ginger biscuit traditionally sold at Cornish fairs, and the county's oldest biscuit idea. It is the reason a Cornish baker making a gingerbread is working inside a tradition rather than borrowing one. Cornwall's other great biscuit ingredient is clotted cream, which is the other half of this range. What spices are in it besides ginger?The current pack lists them. How should I store it?Airtight, whichever kind it turns out to be. A hard gingerbread takes up moisture from the air and goes soft; a soft one dries out. Both fail, in opposite directions, for the same reason. Keep it cool, dark and off the shelf beside the kettle. Why have the chocolate pieces gone pale?That is bloom, and it is cosmetic rather than spoilage. Chocolate warmed and cooled repeatedly brings fat or sugar to the surface as a pale grey film. It looks wrong and tastes essentially the same, and storing the pack somewhere cool and stable prevents it. ## Ingredients & Nutrition 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), Sugar, Invert Sugar Syrup, Vegetable Fat (Palm Oil, Rapeseed Oil, Water, Salt, Lemon Juice), Dark Chocolate (11%) (Cocoa Mass, Sugar, Cocoa Butter, Fat-reduced Cocoa Butter, Emulsifier: Soya Lecithin), Rusk (Wheat Flour, Salt, Raising Agent (Ammonium Bicarbonate), Spices (Ginger, Pimento, Cinnamon, Coriander)), Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Crystallised Ginger (1%) (Ginger, Sugar), Butter (Milk), Salt.Typical values per 100g, as publishedPer 100gEnergy489 kcalFat20.0gof which saturates9.4gCarbohydrate71.0gof which sugars40.0gProtein5.0gSalt1.0gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.ComponentProportionWhat it bringsOther spicesPrinted on the current packNo spice beyond ginger is named here.Pack: Furniss New Wave Cornish Gingerbread With Dark Chocolate Pieces, 200g; a Cornish gingerbread carrying dark chocolate pieces. Store cool, dark and airtight, and decant into a tin the day you open it. Read the ingredient list, the spice list, the allergen advice, the biscuit count and the best-before date off the current UK pack.Characterising components shown. The sensory placements describe how ginger and dark chocolate behave together rather than a measured analysis, and they are our own editorial assessment against the current pack format and the brand's published description; we have held no tastings and hold no brand specification sheets.Sourcing & blend. Furniss New Wave Cornish Gingerbread With Dark Chocolate Pieces, 200g comes from Furniss, a Cornish baker whose New Wave range also includes a shortbread with clotted cream and one with chocolate chunks. Cornwall's two defining biscuit ingredients are clotted cream and ginger, the latter through the Cornish fairing, a hard spiced ginger biscuit sold at fairs and the county's oldest biscuit idea.What's in Furniss New Wave Cornish Gingerbread With Dark Chocolate Pieces, 200g, and what isn't: In: a Cornish gingerbread carrying dark chocolate pieces, in a 200g pack, the full recipe printed on the pack. Dark chocolate, stated in the name: in pieces through the bake rather than as a coating, which is why nothing melts onto your hands. No health claim: ginger attracts a great deal of loose talk. We claim no benefit of any kind and quote no sugar, fat, fibre or calorie figure. ## Flavour Science The flavour of Furniss New Wave Cornish Gingerbread With Dark Chocolate Pieces, 200g is built in three layers, and it is one of the few biscuits where the layers genuinely argue with each other rather than simply stacking up.The outer layer is the bake, and a gingerbread's surface is darker than most biscuits' for a reason that has nothing to do with the spice. Gingerbread doughs as a style are built on sugar syrups rather than on white sugar alone, and syrups brown faster and further in the oven, which is where the deep colour and the faintly burnt-sugar edge come from. That is general baking fact rather than a statement about this recipe, which is printed on the pack. What it means in the mouth is that the first note is not ginger at all but caramel, and the ginger arrives a beat later.The flavour spike is the ginger, and it is not really a flavour in the ordinary sense. Most biscuit spices are aromatic: you smell them and the tongue follows. Ginger is pungent, which is a different mechanism altogether, closer to how chilli or mustard works. It stimulates warmth receptors rather than taste buds, which is why the sensation arrives late, sits at the back of the mouth, and lingers after the sweetness has gone. It is also why temperature matters: those receptors respond more strongly when the biscuit itself is warm, so the same biscuit genuinely reads hotter out of a warm kitchen than out of a cold cupboard. The dark chocolate pieces play against that from the opposite side, supplying bitterness and fat where the ginger supplies dryness and heat. Fat coats and slows; ginger clears and burns. Together they hold each other in place, and this is precisely why milk chocolate does not work in a ginger biscuit: added sweetness removes the tension instead of balancing it.Both behave predictably though. A hard gingerbread is a superb dunker: the hardness that makes it difficult to bite is exactly what lets it survive four or five seconds in hot tea, and a syrup-built dough softens gradually rather than disintegrating. A soft gingerbread has no such structure and should never meet liquid, but it holds its moisture well because sugar syrups attract and retain water, which is why soft gingerbreads famously keep, and sometimes improve, for days.Getting it right in the cup. A strong black tea is the answer, and it is not an arbitrary one. Ginger against a tannic Assam-style brew is one of the oldest good pairings in British tea drinking, because tannin is astringent and ginger is pungent, so the two operate on different parts of the mouth and neither cancels the other. Plain black coffee works on the same logic. Rooibos is the surprise, its natural sweetness sitting quietly underneath the spice rather than competing with it. Avoid delicate green and white teas, which the ginger walks straight over. If the biscuit turns out to be the hard kind, dunk it and count to four. If it is soft, warm it briefly instead and eat it dry, and try it once with a sharp hard cheese, which is a northern English habit that works for exactly the same reason the dark chocolate does.How water and temperature change it. Both directions of failure are possible here, which is unusual. A hard gingerbread left open takes up moisture from the kitchen air and goes soft; a soft one dries out and goes hard. The same airtight tin solves both, and the shelf beside the kettle is the worst place in the house for either, since the air above a kettle is the most humid there is. Temperature has the extra effect described above, lifting the perceived ginger heat when the biscuit is warm, which is worth using deliberately rather than avoiding. The one caution is the chocolate. The usual low-oven refresh that rescues a plain biscuit will melt the pieces here, so if you attempt it, use a very low heat and leave them completely flat and undisturbed until stone cold. Repeated warming and cooling also brings bloom up on the chocolate, the pale grey film that appears when fat or sugar migrates to the surface. It is cosmetic, harmless and a reliable sign that the pack has been kept somewhere that swings in temperature. ## Recipe Ideas This is a spiced biscuit carrying dark chocolate pieces, so the builds below use the ginger where it is strongest and the chocolate where it helps. The cards are the tea pairing, the tin, the warm-hand trick, ginger with cheese, a crumb base for a sharp cheesecake and a rubble over poached fruit. Recipes, born here first Ginger and a Strong Black Tea Why tannin and pungency do not cancel each other out. 5 min Serves 1 Easy You'll need Furniss Cornish Gingerbread A strong Assam-style black tea Method Brew it properly strong. Tannin is astringent and ginger is pungent, so they work on different parts of the mouth. Dunk for a count of four, but only if the biscuit is the hard kind. If it is soft, eat it dry. There is no structure there to survive a dunk. What you'll end up with: Ginger heat at the back of the mouth with the tea still tasting of tea. The Warm-Hand Trick How to turn the ginger up without changing the biscuit. 1 min Serves 1 Easy You'll need One biscuit A warm hand, or a mug to rest it on Method Hold the biscuit, or rest it on the lid of a hot mug, for about a minute. Eat it while it is still warm and compare it with one straight from the cupboard. The warmth receptors ginger acts on respond more strongly at higher temperatures, so the heat reads noticeably stronger. What you'll end up with: The same biscuit, measurably hotter, for no effort at all. Gingerbread and a Sharp Cheese A northern habit worth borrowing, and the reason it works. 5 min Serves 2 Easy You'll need Gingerbread biscuits A sharp hard cheese, mature cheddar or Wensleydale Method Cut the cheese thin. It is there to answer the ginger, not to smother it. Assemble at the table, since a moist topping softens a biscuit within minutes. Ginger needs something savoury or bitter to push against, which is the same reason the dark chocolate in the bake works. What you'll end up with: A pairing most people dismiss until they try it once. Ginger Crumb Base for a Sharp Cheesecake The classic use for a ginger biscuit, and why lemon or lime belongs on top. 15 min Serves 8 Medium You'll need 200g gingerbread biscuits 80g melted butter A lemon or lime filling Method Crush to a coarse crumb. The chocolate pieces will stay visible as dark flecks, which is the point. Mix with the melted butter and press firmly into a lined tin. Chill for an hour before filling. Sharp citrus on top, not a sweet filling. Ginger wants acidity above it, not more sugar. What you'll end up with: A dark spiced base with a sharp filling that cuts through it. Rubble Over Poached Pears Using the broken ones on a pudding that suits them. 25 min Serves 4 Medium You'll need 6 broken biscuits 4 pears, poached Creme fraiche Method Poach the pears until just tender and let them cool a little. Crush the biscuits coarsely and scatter over at the last moment. Add a spoon of creme fraiche, whose sourness does the same job the cheese does. Scatter late. Rubble on a warm pudding softens within a minute or two. What you'll end up with: A soft pudding with spiced crunch and dark chocolate through it. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._