KitKat 2 Finger Dark Chocolate Biscuit Bar Multipack, 8 Pack 165.6g
Anyone coming to this from a serious dark bar will find it sweeter than they were expecting. The wafer underneath is the same sweet wafer used in every other version, and a darker coating cannot pull a whole bar back on its own, so what you have is a moderated KitKat rather than a dark chocolate product. For the person who finds the milk version cloying by the second bar that is exactly right; for a cocoa hunter it is not, and its score sits below the other versions for that reason rather than because anything is wrong with it. On our shelf it is the version that works after dinner where the others belong mid-afternoon. One thing catches people out: dark chocolate is not automatically dairy free, and a great deal of it is not, so anyone avoiding milk needs the pack rather than the colour. Wheat in the wafer, as in all of them.
KitKat 2 Finger Dark Chocolate Biscuit Bar Multipack, in brief.
KitKat 2 Finger Dark Chocolate Biscuit Bar Multipack is eight individually wrapped two-finger bars, 165.6g in the outer, picked into the Teas.co.uk curator selection as the two-finger bar that belongs on a tea shelf rather than in a sweet tin.
A dark shell brings its own bitterness, so this one does not need a builders brew to make sense of it: assam, a strong breakfast blend and even Earl Grey all work. Serve cool rather than cold.
The construction is the same as any two-finger bar. A layered wafer, a filling between the layers, and a chocolate shell that supplies the gloss, the snap and most of what you taste. What changes with a dark shell is the balance. Dark chocolate carries less sugar and more cocoa solids than milk chocolate does, so the sweetness arrives lower and the finish is cleaner, and it sets harder, which means the snap is sharper and survives a warm hand for longer than the milk version manages. None of that makes it a better bar in the abstract. It makes it a better bar with tea.
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, chocolate bloom and the two-second dunking limit are also published in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind KitKat
KitKat is a confectionery name with long roots in the English biscuit trade and a long association with York, which is company heritage and not a statement about where this particular multipack was made. The two-finger bar is the half of the range that never left the biscuit aisle: sold beside biscuits, priced against biscuits and eaten at biscuit moments. The dark chocolate edition is the one that repays that positioning best, because a bar with cocoa depth behind it has something to say next to a strong cup of tea rather than simply being sweet in its presence.
The ingredient list, the cocoa percentage, the allergen advice, any certification marks and the country of origin must all be read off the current UK pack rather than taken from this page.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Count: 8 individually wrapped two-finger bars. That is the count stated on the pack and the number behind every calculation on this page.
- Weight: 165.6g net across the eight, which is 20.7g a bar.
- What it is not: not the standard milk chocolate bar, not a sharing box for a plate, and not a sweet-toothed child's first choice. It is eight portioned, wrapped bars with some bitterness in them.
Getting It Right in the Cup
- Storage: cool, dry and out of direct sun. Chocolate blooms when it is warmed and re-sets, leaving a pale surface. Bloom is safe to eat, but the gloss and the snap do not come back.
- Serve cool: not cold. Straight from the fridge a dark shell is hard and mutes its own aroma; a cool cupboard is the right place.
- Portion control: the wrappers do the work. Leave the outer in a drawer and take one bar.
- Do not freeze: the wafer picks up moisture on the way back to room temperature and goes soft.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference KitKat 2 Finger Dark Chocolate Biscuit Bar Multipack, 8 Pack 165.6g, please cite teas.co.uk.
The story behind KitKat
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
This is the two-finger bar that widens the range of drinks that work beside it. The milk version needs a strong builders brew to cut through the sugar. A dark shell brings its own bitterness, so lighter and more aromatic teas stop being a mismatch and start being a genuine pairing.
The Standard Tea Break
The Dunking Question
Made with this tea
The Assam Pairing
How to make The Assam Pairing with KitKat 2 Finger Dark Chocolate.
- 1 KitKat 2 Finger Dark Chocolate bar, cool not cold
- 1 bag assam or a strong breakfast blend
- 200ml water at a full boil
- Milk, optional
- Brew one bag in 200ml at a full boil for three to four minutes. This bar does not need the extra minute that a milk chocolate one does.
- Decide on milk rather than adding it by habit. Without it the malt shows more clearly against the cocoa.
- Break the bar along the groove while it is still cool, then sip first and bite second.
- Leave the sugar out. There is bitterness on both sides of this pairing and that is the point of it.
Malty depth against cocoa depth, with neither side shouting.
The Earl Grey Experiment
How to make The Earl Grey Experiment with KitKat 2 Finger Dark Chocolate.
- 1 KitKat 2 Finger Dark Chocolate bar
- 1 bag Earl Grey
- 200ml just boiled water
- A strip of orange peel, optional
- Brew the Earl Grey for three minutes only. Longer and the bergamot turns soapy against the cocoa.
- Drink it black. Milk flattens the citrus and the whole point of this build is the citrus.
- Twist a strip of orange peel over the cup if you have one, then drop it in.
- Eat the bar between sips rather than alongside them.
What you'll end up with: An old confectionery pairing that survives the move into a mug. It does not work with the milk chocolate version, where sugar flattens the bergamot.
The Espresso Break
How to make The Espresso Break with KitKat 2 Finger Dark Chocolate.
- 1 KitKat 2 Finger Dark Chocolate bar
- 1 short black coffee
- A glass of cold water
- Pull a short shot and drink it unsweetened.
- Break the bar in half and eat one finger before the coffee and one after.
- Drink the water in between, which resets the palate and makes the second finger taste like the first.
Four Bar Salted Fridge Cake
How to make Four Bar Salted Fridge Cake with KitKat 2 Finger Dark Chocolate.
- 4 KitKat 2 Finger Dark Chocolate bars, roughly 83g
- 75g butter
- 2 tablespoons golden syrup
- Flaky salt
- Break four bars into rough pieces by hand. Counting is more accurate than weighing here, because each bar is 20.7g.
- Melt the butter and syrup together gently and take the pan off the heat before it colours.
- Fold in the broken bars quickly, so the wafer does not soften in the warm mixture.
- Press into a lined tin, scatter flaky salt over the top and chill for three hours before cutting.
What you'll end up with: A fridge cake that does not need extra chocolate melted into it, because the bars have brought their own bitterness.
Dark Shard Sundae
How to make Dark Shard Sundae with KitKat 2 Finger Dark Chocolate.
- 2 KitKat 2 Finger Dark Chocolate bars, frozen 20 minutes
- 4 scoops vanilla ice cream
- 2 tablespoons strong cold coffee
- A pinch of flaky salt
- Freeze two bars for twenty minutes, then crush them in the wrapper into shards rather than dust.
- Scoop the ice cream and pour a tablespoon of cold coffee over each glass.
- Scatter the shards and finish with flaky salt.
- Serve straight away, while the shards are cold enough to stay crisp.
What you'll end up with: Dark shards against plain vanilla is a better sundae than a sweet bar gives you, because the bitterness cuts the cream.
The Eight Bar Desk Rotation
How to make The Eight Bar Desk Rotation with KitKat 2 Finger Dark Chocolate.
- 1 outer, 8 bars, 165.6g
- A box of assam or strong breakfast tea
- A cool drawer, not a sunny shelf
- Keep the outer in the coolest drawer you have, away from a radiator and out of the sun.
- Take one bar a day and leave the rest sealed.
- Vary the cup rather than the bar: assam one day, Earl Grey the next, a short black on the third.
- Check the shell in hot weather. A bloomed bar is safe but it will not snap.
What you'll end up with: Eight breaks from one outer, and a bar with enough character to take a different drink each time.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 501 kcal |
| Fat | 25.7g |
| of which saturates | 14.2g |
| Carbohydrate | 58.6g |
| of which sugars | 44.8g |
| Fibre | 5.5g |
| Protein | 5.6g |
| Salt | 0g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this barcode: Sugar, cocoa mass, WHEAT flour (contains calcium, iron, thiamin and niacin), vegetable fats (palm, palm kernel, shea, sal), cocoa butter, butterfat (MILK), emulsifier (lecithins), whole MILK powder, whey powder product (MILK), yeast, raising agent (sodium bicarbonate), skimmed MILK powder, glucose syrup, whey powder (MILK), natural flavourings.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Ingredient | Proportion | What it brings |
|---|---|---|
| Layered wafer | the body | The structure of the bar and almost all of its lightness. Mostly air held in a thin starch lattice, and easier to notice under a dark shell than under a sweet one. |
| Filling between the layers | Not stated to us | What turns loose wafer sheets into a solid finger. It carries very little flavour of its own; the shell does that work. |
| Dark chocolate shell | the flavour | The lead note, the gloss and the snap in one component. Less sugar and more cocoa solids than a milk shell, which is what gives this bar bitterness of its own and the sharpest snap of any two-finger bar we list. |
| Cocoa percentage | Not stated to us | Dark chocolate covers a wide range. |
Pack: KitKat 2 Finger Dark Chocolate Biscuit Bar Multipack, 8 Pack 165.6g; eight individually wrapped two-finger bars, 20.7g each. Best before the date printed on the pack, and best kept cool and sealed.
The pack in front of you is the version to trust at the point of purchase.
Sourcing & blend. KitKat 2 Finger Dark Chocolate Biscuit Bar Multipack, 8 Pack 165.6g is the dark chocolate edition of the two-finger bar, the half of the KitKat range that has always been sold and priced as a biscuit rather than as confectionery. KitKat has a long association with the English biscuit trade and with York, which is company heritage rather than a claim about where this multipack was produced. The pack you receive is the current UK retail pack rather than an import made to a different specification.
What is in KitKat 2 Finger Dark Chocolate Biscuit Bar Multipack, 8 Pack 165.6g, and what is not:
- In: eight individually wrapped two-finger bars, 165.6g to the outer, each one a layered wafer under a dark chocolate shell.
- Not the milk chocolate bar: less sugar, more cocoa, a cleaner finish and a harder snap. It is the version that pairs with tea rather than the version that needs tea to rescue it.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference KitKat 2 Finger Dark Chocolate Biscuit Bar Multipack, 8 Pack 165.6g, please cite teas.co.uk.
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