{
    "id": 1072530,
    "title": "Furniss New Wave Cornish Shortbread With Belgian Choc Chunks, 200g",
    "slug": "furniss-new-wave-cornish-shortbread-with-belgian-choc-chunks-200g",
    "type": "product",
    "url": "https://teas.co.uk/product/furniss-new-wave-cornish-shortbread-with-belgian-choc-chunks-200g/",
    "modified": "2026-09-25T23:25:14+01:00",
    "excerpt": "Furniss New Wave Cornish Shortbread With Belgian Choc Chunks is a two hundred gram pack of Cornish shortbread with chocolate set inside the dough rather than spread over the top, picked into the Teas.co.uk curator selection as the chocolate biscuit that does not mark your hands.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.Chunks are not chips: larger pieces, fewer of them and unevenly spread, so one mouthful is plain buttery crumb and the next is chocolate. The unevenness is the character. Serve it cool so the chunks bite cleanly, pair it with black coffee, and keep it out of a hot drink.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.",
    "content_text": "Furniss New Wave Cornish Shortbread With Belgian Choc Chunks is a two hundred gram pack of Cornish shortbread with chocolate set inside the dough rather than spread across the top of it, and that is the whole argument for this biscuit over a chocolate coated one. Chunks are not chips. They are larger, there are fewer of them, and they are distributed unevenly by the nature of how a dough is mixed, so no two bites are the same. That unevenness is the character rather than a defect. A coated biscuit gives the same experience from the first bite to the last. This one keeps interrupting itself, and because the chocolate is embedded, none of it ends up on your fingers before it reaches your mouth. The Taste Profile\n\nChocolate Hits: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Discrete rather than continuous. Larger pieces than a chip biscuit, so the chocolate arrives in bursts and then stands back.\nShortbread Base: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) A proper buttery Cornish crumb doing real work between the chunks, rather than acting as a carrier for a coating.\nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Higher than a plain shortbread because the chocolate brings its own sugar, but well short of a fully coated biscuit.\nCrumb Give: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Rich and yielding rather than sandy and brittle, with the chunks acting as hard interruptions in a soft structure.\n\nTeas.co.uk Curator Rating: 4.4 / 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 its everyday line rather than a gift tin, which is why this sits on a normal shelf. Cornwall has a baking tradition of its own, built around a richer, softer biscuit than the Scottish tradition produces, and this product takes that base and puts chocolate inside it instead of on it. The pack names Belgian chocolate chunks. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying \nTwo hundred grams: an everyday pack. \nChunks, not chips: larger pieces, fewer of them, unevenly spread. That is what you are choosing when you buy a chunk biscuit rather than a chip one.\n\nContains gluten and dairy: the dough is wheat flour and it is a butter based shortbread, so this is neither a vegan, dairy free nor gluten free product. Read the current pack for everything else, including whether the chocolate is milk or dark.\nClean to hold: the chocolate is inside the biscuit, so unlike a coated one it does not mark hands until it is warm enough for the chunks themselves to soften.\n How Does Furniss Cornish Shortbread With Belgian Choc Chunks Compare to: \nFurniss New Wave Cornish Shortbread With Clotted Cream, 200g: the same range without the chocolate. That one is even the whole way through and lower in sugar, which makes it the better partner for sharp fruit. This one is sweeter, less consistent and better on its own with a black coffee.\nWalker's Chocolate and Caramel Wee Chunkies Shortbread, 125g: the Scottish take on a chocolate shortbread, in a smaller pack. Buy the Walker's for a drier, more classical crumb and the Furniss for volume and richness.\nBorder Dark Chocolate Raspberry Biscuits, 150g: a crisper biscuit with a fruit note alongside the chocolate, which gives it an acidity this one has not got. Pick the Border if unbroken sweetness is what puts you off chocolate biscuits.\n Ideal Serving Conditions Two things in this biscuit respond to temperature and they respond differently: the rich shortbread crumb and the chocolate chunks inside it. Getting both right at once is easy and makes a noticeable difference. The Cool Plate \nCool, not cold: the chunks want to be firm enough to bite through cleanly, and the crumb wants to be cool enough not to read greasy. A cool cupboard does both; a fridge overdoes both.\nBreak it, do not bite it: snapping a biscuit in half first shows you where the chunks are, which is oddly useful information when you are deciding how to eat it.\nOne at a time: the chocolate raises the sweetness above the plain version, so these tire the palate faster. Two is a serving.\nNothing sweet alongside: unlike the plain shortbread, this one does not need fruit to complete it, and it does not want jam or a sweet drink beside it either.\n What Chunks Do That a Coating Cannot \nThey interrupt: alternating plain crumb and chocolate keeps the biscuit interesting past the halfway point.\nThey stay clean: the chocolate is embedded, so the biscuit can be handed round without anyone needing a napkin.\nThey survive a tin: there is no coated surface to scuff, dull or bloom, so the pack looks the same on day ten as on day one.\nThey chop well: broken into a fridge slab or stirred through softened ice cream, the chunks stay as chunks rather than melting into a smear.\n Getting It Right with a Hot Drink \nPairing: a plain black coffee is the best partner, because bitterness balances both the chocolate and the buttery crumb at once. A strong unsweetened black tea is the other right answer.\nAvoid: hot chocolate and anything sweetened. There is already chocolate in the biscuit and doubling it flattens both.\nDunking: no. A rich crumb collapses fast and any chunk near the surface simply melts into the drink.\nStorage: cool, dry, dark and sealed. Butter and chocolate both take on kitchen odours, so keep the pack away from anything strong.\nBest with: a black coffee mid morning, a picnic tin, a bowl of ice cream that wants chunks stirred through it, and a fridge slab.\n 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. Certification note: we make no organic, Fairtrade, Rainforest Alliance or other certification claim for this pack or for the chocolate in it. Any mark that applies is printed on the current pack. No health claim: it is a rich butter biscuit with chocolate in it and the sugar is not low. Child safety: keep out of reach of small children.",
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            {
                "title": "Product Questions",
                "content": "What is the difference between chunks and chips?Size and spacing. Chunks are larger pieces and there are fewer of them, and a mixed dough spreads them unevenly, so the chocolate arrives in bursts instead of running steadily through every bite. Is the chocolate milk or dark?The current pack carries the answer, along with the full ingredient declaration. Can I dunk it?No. A rich shortbread crumb collapses quickly in hot liquid, and any chunk near the surface melts straight into the drink. This belongs on the saucer rather than in the cup. How many biscuits are in the pack?The pack is 200g and states its own count. Does it mark your hands like a coated biscuit?Not until it is properly warm. The chocolate is inside the dough rather than on the surface, which is the practical advantage of a chunk biscuit over a coated one for a picnic or a car. Does it need keeping cool?Cool, yes; cold, no. The chunks want to be firm enough to bite through cleanly and the crumb wants to be cool enough not to read greasy. A cupboard away from the oven does both jobs. What should I drink with it?A plain black coffee. Bitterness balances both the chocolate and the buttery crumb at once. Strong unsweetened black tea is the other right answer; hot chocolate is the wrong one. How does it compare with the clotted cream one from the same range?The clotted cream version is even the whole way through and lower in sugar, which makes it better beside sharp fruit. This one is sweeter and less consistent, and better on its own with coffee. Can I use it in cooking?Yes, and better than a coated biscuit. Broken into a fridge slab or stirred through softened ice cream the chunks stay as chunks, where a coating would melt into a smear. How should I store the pack?Cool, dry, dark and sealed. Both butter and chocolate absorb kitchen odours, so keep it away from coffee, spices and anything else strong. There is no coated surface to bloom, so it keeps its looks well."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "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), Margarine (Vegetable Oils (Palm, Rapeseed), Water, Emulsifier (Distilled Monoglyceride), Flavouring, Colouring (Annatto Bixin, Curcumin)), Cornflour, Sugar, Belgian Dark Chocolate (12%) (Cocoa Mass, Sugar, Emulsifier (Soya Lecithin), Natural Vanilla Flavouring), Clotted Cream (Milk) (5%), Cornish Sea Salt.Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: Furniss New Wave Cornish Shortbread With Belgian Choc Chunks, 200g; a rich Cornish shortbread with chocolate chunks set inside the dough. Store cool, dry, dark and sealed, away from anything strong smelling, because butter and chocolate both absorb odours. Read the net weight, the biscuit count, the chocolate type, the ingredient list, the allergen advice and the best-before date off the current UK pack.Characterising components shown. Wheat and chocolate are stated because the product name and the shortbread format state them; whether the chocolate is milk or dark is not inferred.Sourcing & blend. Furniss New Wave Cornish Shortbread With Belgian Choc Chunks, 200g comes from Furniss, a Cornish baker whose New Wave line is an everyday range rather than a gift tin. Cornwall bakes a richer, softer biscuit than the Scottish tradition produces, and this product takes that base and puts the chocolate inside it instead of on it. That is a structural decision rather than a cosmetic one: embedded chocolate interrupts the crumb, survives a tin without scuffing and does not mark the hand that holds it.What's in Furniss New Wave Cornish Shortbread With Belgian Choc Chunks, 200g, and what isn't:\nIn: a rich Cornish shortbread dough with Belgian chocolate chunks set through it, in a 200g pack.\n\nNo certification claim: organic, Fairtrade, Rainforest Alliance and every other mark, including on the chocolate, are matters for the current pack.\nNot vegan and not dairy free: it is a butter shortbread carrying chocolate.\nContains gluten: the dough is wheat flour and it is not suitable for a coeliac diet.\nNo health claim: this is a rich butter biscuit with chocolate in it. We claim no benefit of any kind for it."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Furniss New Wave Cornish Shortbread With Belgian Choc Chunks, 200g is built in three layers, and the unusual thing about this biscuit is that the layers are not stacked in the mouth but scattered through it, so reading them in order explains why no two bites are identical.The outer layer is aroma and first contact, and it is shortbread rather than chocolate. The surface of the biscuit is baked dough with the chunks sitting inside it, so what reaches the nose is butter and a light toasted note, with only a faint chocolate edge behind it. That is the opposite of a coated biscuit, which announces itself as chocolate before it announces itself as anything else. The practical consequence is that this biscuit is quieter on the plate and cleaner in the hand, and neither the look nor the smell of it prepares you for where the chunks are.The flavour spike is the chunks, and it is discrete rather than continuous. A large piece of chocolate takes a moment to give up its flavour, so the sequence within a single bite runs buttery crumb first, then a swell of chocolate, then crumb again as it clears. Between bites the pattern changes completely depending on where the chunks fell in the dough, which is a property of chunk biscuits rather than a quality problem. It is also why the sweetness registers as spiky rather than flat: the sugar arrives in waves and the plain crumb between them acts as a rest.The base structure is the shortbread itself, and it is doing far more work here than the biscuit under a coated product does. A Cornish crumb is rich and yielding rather than sandy and brittle, so the hard chunks read as interruptions inside something soft, and that contrast is the most distinctive thing about eating one. The finish is buttery with a cocoa edge that lasts a few seconds longer than the crumb does. Because the base has real flavour of its own, the biscuit is still worth eating in the mouthfuls where no chocolate turns up at all, which is not true of a chip biscuit built on a bland dough.Getting it right in the cup. The honest version of this heading is that this biscuit belongs beside the cup. A rich crumb collapses in hot liquid within a second or two, and any chunk near the surface melts straight into the drink, so a dunk costs you both the biscuit and the tea. The pairing is where the gain is. A plain black coffee is the best partner because bitterness balances the chocolate and the butter at the same time, and a strong unsweetened black tea does the same job with tannin. Anything sweetened is a mistake here, more so than with the plain shortbread, because the biscuit already carries chocolate and doubling the sugar flattens both. You also do not need fruit on the plate the way the plain version does; the chunks are already providing the contrast that fruit would otherwise supply.How water and temperature change it. Two components respond to temperature and they want slightly different things, which is why cool rather than cold is the answer. The chunks want to be firm enough to bite through cleanly and to give a distinct moment rather than a smear; warm, they soften and blur into the crumb, and the biscuit loses the interruption that makes it interesting. The shortbread crumb wants to be cool enough not to read greasy, but not so cold that the butter stops releasing aroma, which is what happens to a biscuit taken straight from a fridge. A cupboard away from the oven satisfies both. Humidity works only on an open pack, softening the crumb over several days. Unlike a coated biscuit there is no exposed chocolate surface to scuff or bloom, so this one keeps its appearance far longer, and smell is the only real storage risk because butter and chocolate both absorb kitchen odours."
            },
            {
                "title": "Recipe Ideas",
                "content": "Furniss New Wave Cornish Shortbread With Belgian Choc Chunks, 200g keeps its chocolate inside, which makes it better than a coated biscuit for anything that involves handling, travelling or chopping. Five builds below cover the cool plate, a fruit and cream bowl, a fridge slab, chunk ice cream and the picnic tin.\nRecipes, born here first\n\n \n The Cool Plate with Black Coffee\n \n How to make The Cool Plate with Black Coffee with Furniss Choc Chunk Shortbread.\n \n 6 min\n 2 people\n Easy\n \n \n \n You'll need\n \n 4 shortbread biscuits\n 2 cups of plain black coffee\n A cool cupboard, not the fridge\n \n \n \n Method\n \n Keep the pack somewhere cool so the chunks are firm. Warm chunks smear into the crumb and lose the interruption.\n Break each biscuit in half before eating, which shows you where the chocolate is and makes it eat more slowly.\n Drink the coffee black and unsweetened. Bitterness balances the chocolate and the butter at the same time.\n Stop at two each. The chocolate raises the sweetness above a plain shortbread and the palate tires faster.\n \n \n \n What you'll end up with: Clean chunk definition against a rich buttery crumb, with the coffee resetting the palate between biscuits.\n\n \n Banana, Cream and Chocolate Crumb\n \n How to make Banana, Cream and Chocolate Crumb with Furniss Choc Chunk Shortbread.\n \n 10 min\n 2 bowls\n Easy\n \n \n \n You'll need\n \n 3 shortbread biscuits\n 2 ripe bananas, sliced\n 150ml double cream, lightly whipped\n A squeeze of lemon\n \n \n \n Method\n \n Toss the banana slices in a little lemon juice so they keep their colour and gain some acidity.\n Break the biscuits into coarse pieces, keeping the chunks intact rather than crushing them to dust.\n Layer cream, banana and biscuit in two bowls and finish with the pieces that have the most chocolate in them.\n Eat it straight away. Once the crumb meets the cream it starts to soften within minutes.\n \n \n \n What you'll end up with: A quick pudding where the chocolate chunks stay recognisable instead of dissolving into the cream.\n\n \n Chocolate Shortbread Fridge Slab\n \n How to make Chocolate Shortbread Fridge Slab with Furniss Choc Chunk Shortbread.\n \n 20 min + 3 hr chill\n 12 squares\n Medium\n \n \n \n You'll need\n \n The 200g pack, broken up\n 100g butter\n 2 tablespoons golden syrup\n 200g dark chocolate, melted\n A 20cm square tin, lined\n \n \n \n Method\n \n Break the biscuits into pieces roughly the size of a thumbnail rather than crushing them, so the texture survives.\n Melt the butter and syrup together, take the pan off the heat and stir the biscuit pieces through.\n Press the mixture into the lined tin and pour the melted dark chocolate over the top.\n Chill for three hours and cut into squares with a warm knife, wiping it between cuts.\n \n \n \n What you'll end up with: A slab with real pieces of buttery shortbread in it and dark chocolate on top providing the bitterness the biscuit lacks.\n\n \n Chunk Shortbread Ice Cream\n \n How to make Chunk Shortbread Ice Cream with Furniss Choc Chunk Shortbread.\n \n 10 min + 2 hr freeze\n 4 servings\n Easy\n \n \n \n You'll need\n \n 4 shortbread biscuits\n 500ml vanilla ice cream, softened\n A freezer box with a lid\n \n \n \n Method\n \n Soften the ice cream in the fridge for fifteen minutes so it folds without melting to liquid.\n Break the biscuits into rough pieces and fold them through quickly, keeping the chunks whole.\n Freeze in a covered box for two hours, which is enough to set it firm without turning the biscuit hard.\n Eat within a couple of days, before the crumb draws moisture out of the ice cream and softens.\n \n \n \n What you'll end up with: Vanilla ice cream with buttery rubble and firm chocolate pieces running through it, from four biscuits and no equipment.\n\n \n The Picnic Tin\n \n How to make The Picnic Tin with Furniss Choc Chunk Shortbread.\n \n 5 min\n A day out\n Easy\n \n \n \n You'll need\n \n Half the pack\n A rigid tin, not a bag\n An apple or a few grapes\n \n \n \n Method\n \n Pack them in a rigid tin rather than a bag, because a rich crumb breaks unevenly under pressure.\n Keep the tin out of direct sun. Embedded chunks stay clean far longer than a coating, but they still soften.\n Add fruit for acidity, which matters more on a warm day when everything tastes sweeter than it did at home.\n Reseal what is left of the pack at home rather than taking the whole thing out with you.\n \n \n \n What you'll end up with: Biscuits that arrive whole and unmelted, which is the practical reason to choose chunks over a coating for a day out."
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