Loacker Classic Double Chocolate Wafers, 90g
Chocolate sits in both halves of the build here, in the cream and in the sheets around it, which is what the word double is pointing at. It matters more than it sounds. A wafer carries almost no mass, so putting cocoa into the structure as well as the filling is the only way to make any of it register at all. Nothing is coated, so it stays dry and light rather than rich, and it is over quickly. Wafer lines commonly handle nuts and milk, so read the current pack if either of those decides it.
Loacker Classic Double Chocolate Wafers, in brief.
Loacker Classic Double Chocolate Wafers is the chocolate build of the Classic line from an Alpine wafer house in South Tyrol, ninety grams to the pack, picked into the Teas.co.uk curator selection as the properly made wafer of the range.
The smallest pack here. What you are buying is construction: thin sheets and a lot of them, the cream spread through the layers rather than banked in one seam, so it shatters instead of bending. Two with an espresso is the portion. Keep the pack sealed: humidity rather than heat is what finishes a wafer, and it does not come back.
The difference shows in the layers. A wafer is only as good as the ratio between the sheets and what sits between them, and a well-made one uses thin sheets and a lot of them, so the cream is distributed rather than banked in one thick seam. That is what separates a good wafer from an indifferent one far more than flavour does, because it decides whether the thing shatters cleanly or bends.
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, dunking and the coffee pairing are also published in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Loacker
Loacker is an Alpine wafer house from South Tyrol in northern Italy, and wafers are effectively all it does. That focus is the point of the brand: a company that makes one construction for a living tends to make it better than a company for which wafers are a line item, and in a product where the whole difference between good and mediocre is the thinness of the sheets and the evenness of the cream, that focus is visible in the eating.
The Classic line is the plain rectangular wafer block rather than a coated bar, and Double Chocolate is its chocolate build. It is a small pack, and it is sold as something you eat two of with a coffee rather than something you get through in an evening.
Loacker heritage is South Tyrolean; that is company heritage and not a claim about where this particular pack was made. The ingredient list, the allergen advice, the count and the net weight must all be read off the current UK pack.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Thin sheets, many of them: which is where the quality of any wafer actually lives. It is what gives a clean shatter instead of a bend, and it is the difference you notice first.
- A small pack on purpose: ninety grams is not a sharing size. This is portioned as something to eat two of beside a coffee.
- Contains gluten: it is a wheat wafer and is not suitable for a coeliac diet. Everything else belongs to the current pack.
- What it is not: not a lunchbox product and not a coated bar. It is an uncoated wafer block sold on the quality of its construction.
Ideal Serving Conditions
Keeping the shatter is the whole of the task, and it is more about sealing the pack than about where you put it.
The Coffee Serve
- Two with an espresso: the portion this pack is built around. Ninety grams is not a sharing pack and it does not pretend to be.
- Unsweetened: there is enough cocoa in play to give the wafer somewhere to go, but not enough to survive a sweetened drink beside it.
- Room temperature: an uncoated wafer does not need chilling, and cold flattens the cocoa note rather than sharpening it.
- Eat it promptly: once the pack is open the clock is running, and a wafer runs faster than any other biscuit here.
Keeping the Shatter
- Seal the pack: a clip, a tin or a bag. A wafer left open in a kitchen is soft within a day, and soft is permanent.
- Humidity, not heat: an uncoated wafer does not melt or bloom. What it does is take up moisture from the air through an enormous internal surface.
- The test: a good wafer gives a dry crack you can hear. Silence means it has gone, and no amount of drying brings it back.
- Do not refrigerate: a fridge is a humid place, which is exactly the wrong environment for this product.
Getting It Right with a Hot Drink
- Pairing: espresso or black coffee first, strong unsweetened tea second. This is a coffee wafer and it behaves like one.
- Avoid: hot chocolate and sweetened drinks, which cancel the only cocoa note the wafer has.
- Dunking: no. A wafer has no crumb to wick liquid evenly, so it takes on water all at once and collapses.
- Storage: sealed, dry and at room temperature. Humidity is the enemy here rather than heat, and the fridge is the wrong answer.
- Best with: an espresso after a meal, a mid-afternoon coffee, a bowl of ice cream, or a tin where two good wafers beat six indifferent ones.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Loacker Classic Double Chocolate Wafers, 90g, please cite teas.co.uk.
The story behind Loacker
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
Loacker Classic Double Chocolate Wafers, 90g is dry, light and evenly layered, which makes it better beside a coffee than in a mixing bowl, though it earns its place in a couple of chilled builds too. Five builds below cover the espresso serve, an affogato, crushed over ice cream, a quick tiramisu-style pot and a cheese-board finish.
Made with this tea
Two with an Espresso
How to make Two with an Espresso with Loacker Double Chocolate.
- 2 Loacker Classic Double Chocolate Wafers
- 1 espresso, unsweetened
- A glass of cold water
- Pull the espresso short and leave the sugar out. The cocoa in the cream wants a bitter partner rather than a sweet one.
- Take the wafers at room temperature. There is no coating to firm, and cold flattens cocoa rather than sharpening it.
- Eat one between the first two mouthfuls and one at the end. Never in the cup: a wafer collapses all at once.
- Reseal the pack immediately. Humidity is what finishes a wafer, and the clock starts the moment it is opened.
What you'll end up with: The serving this pack is portioned for, and the clearest demonstration of what the construction does.
Wafer Affogato
How to make Wafer Affogato with Loacker Double Chocolate.
- 4 wafers
- 2 scoops vanilla ice cream
- 2 shots hot espresso
- Set a scoop of vanilla ice cream in each bowl and stand two wafers upright beside it.
- Pour a hot unsweetened espresso over the ice cream at the table.
- Eat quickly, using the wafers as the crisp element rather than soaking them.
- Keep the wafers out of the coffee itself, where they would last about four seconds.
What you'll end up with: Three things doing what they are good at, and the wafer supplying the only texture in the bowl.
Crushed Over Ice Cream
How to make Crushed Over Ice Cream with Loacker Double Chocolate.
- 3 wafers, crushed
- 4 scoops vanilla or coffee ice cream
- A pinch of sea salt
- Crush the wafers coarsely by hand. Large pieces keep their crack for a minute; dust disappears immediately.
- Scatter over the ice cream with the smallest pinch of sea salt, which lifts the cocoa considerably.
- Eat at once, before the wafer takes up moisture from the ice cream.
What you'll end up with: Coffee ice cream and a chocolate wafer, which is the same pairing as the espresso serve in a colder form.
Quick Tiramisu-Style Pots
How to make Quick Tiramisu-Style Pots with Loacker Double Chocolate.
- 4 wafers
- 200g mascarpone
- 2 shots cold espresso
- Dark chocolate to grate over
- Dip each wafer in cold espresso for no more than a second. A wafer is not a sponge finger and it will not survive a soak.
- Layer the dipped wafers into two glasses with the mascarpone between them.
- Chill for an hour, which is long enough for the layers to settle and short enough that some crispness survives.
- Grate dark chocolate over and serve cold.
What you'll end up with: A tiramisu built in a quarter of an hour, with the understanding that the wafer is doing a different job from a sponge finger.
The Cheese-Board Finish
How to make The Cheese-Board Finish with Loacker Double Chocolate.
- 4 wafers
- A hard cheese and a blue
- Grapes or a pear
- Put two wafers at the sweet end of the board, whole rather than broken.
- Serve them against a blue cheese rather than a mild one. A sweet chocolate wafer and a salty blue is a better pairing than it sounds.
- Add grapes or a sliced pear for something sharp.
- Keep them off the damp end of the board, away from anything wet, or they will go soft while people are still talking.
What you'll end up with: The sweet corner of a cheese board, handled with two wafers instead of a whole pudding.
What’s in it, what to know
Inside the pack
| Component | Proportion | What it brings |
|---|
Pack: Loacker Classic Double Chocolate Wafers, 90g; layered wafer sheets with a chocolate cream between them, in the uncoated Classic block format. Store sealed, dry and at room temperature, and not in a fridge. Read the net weight, the count, the ingredient list, the allergen advice and the best-before date off the current UK pack.
Characterising components shown.
Sourcing & blend. Loacker Classic Double Chocolate Wafers, 90g is made by Loacker, an Alpine wafer house from South Tyrol in northern Italy for which wafers are effectively the whole business. That focus matters in a product where the difference between good and mediocre is the thinness of the sheets and the evenness of the cream rather than the flavour, and it is visible in the eating. The Classic line is the plain block rather than a coated bar.
What's in Loacker Classic Double Chocolate Wafers, 90g, and what isn't:
- In: layered wheat wafer sheets with a chocolate cream between them, sold in an uncoated 90g block pack.
- Contains gluten: it is a wheat wafer and is not suitable for a coeliac diet.
Asked about this product
Ask the curator
Send a product question through the contact form; replies usually come within one working day.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Loacker Classic Double Chocolate Wafers, 90g, please cite teas.co.uk.
What buyers say
No customer reviews of Loacker Classic Double Chocolate Wafers, 90g yet.
Bought this from us? Log in to your account, then come back to this page to review it. Only verified buyers can review, and every review is checked before it appears; approved reviews earn 50 reward points.
More from Loacker
Other Biscuits worth comparing
