# Loacker Classic Double Chocolate Wafers, 90g ## Commerce action policy **Price:** £2.20 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/loacker-classic-double-chocolate-wafers-90g/` _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/loacker-classic-double-chocolate-wafers-90g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Loacker **Price:** £2.20 GBP **GTIN:** 8000380192670 **Stock:** instock ## Summary 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.Ingredients and dietary suitability: 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.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.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. ## Description Loacker Classic Double Chocolate Wafers is the chocolate build of the Classic wafer line, ninety grams to the pack. It is the smallest pack in this group of eight, and that is worth putting up front, because what you are buying is a wafer treated as a serious product rather than as a way of filling a lunchbox. 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. The Taste Profile Chocolate cream: ●●●●○ (4/5) Distributed through the layers rather than banked in one seam, which is what makes the whole thing read as even. Wafer sheets: ●●●●○ (4/5) Thin and dry and numerous. In a wafer this is where the quality lives, and it is the reason this one shatters rather than bends. Shatter: ●●●●● (5/5) The cleanest break of anything in this group. It is the single most noticeable difference from a supermarket wafer. Sweetness: ●●●○○ (3/5) High, but the most restrained in this group. There is enough cocoa in play to keep it from being one-note. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Loacker Classic Double Chocolate Wafers, 90g Compare to: Pink Panther Wafers, 154g: the other end of the same construction, and the comparison is instructive rather than unkind: one puts the flavour in a coating over a neutral wafer, the other puts it through the layers. Blue Riband Milk Chocolate Hazelnut Wafer Biscuit Bar Multipack, 6 Pack 108g: the sealed lunchbox version of a chocolate wafer. The Blue Riband travels and portions itself; the Loacker does neither and eats considerably better. Buy on where it is going. Lotus Biscoff Caramelised Biscuits, 250g: the other continental biscuit in this group. Biscoff is dense, hard and built to survive a hot cup; this is light, dry and built to disappear. They pair with the same coffee and do opposite things in the mouth. 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. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. No health claim: sugar content, cocoa content and nutrition figures are matters for the current UK pack. ## Product Questions What makes a Loacker wafer different from a supermarket one?The construction. A good wafer uses thin sheets and a lot of them, so the cream is distributed through the stack rather than banked in one thick seam. That is what produces a clean shatter instead of a bend, and it is the difference you notice in the first bite. How many wafers are in the 90g pack?Loacker sells the Classic line in several pack sizes and a count from one does not carry to another. The weight is 90g. What does double chocolate mean here?The product name says double chocolate, and the current UK pack is where that is spelled out. What should I drink with it?An espresso or a black coffee, unsweetened. There is enough cocoa in play to give the wafer somewhere to go, but not enough to survive a sweetened drink alongside. Strong unsweetened tea works too; hot chocolate cancels the only cocoa note the wafer has. Can I dunk it?No. A wafer has no crumb to wick liquid evenly through it, so it takes on water all at once and collapses rather than softening. That is true of every wafer and it is true of the good ones as well. How should I store it?Sealed, dry and at room temperature. A wafer is mostly air by volume, so it has an enormous internal surface exposed to the room and comes into equilibrium with a humid kitchen within hours. Once soft it does not come back. Should I keep it in the fridge?No. A fridge is a humid place, which is exactly the wrong environment for a wafer, and cold flattens the cocoa note rather than sharpening it. This is one of the few products in our range where the fridge is simply a mistake. Is it the right pack for you?If you eat wafers occasionally and want a good one, yes, and two beside a coffee is the way to find out. If you need something for a lunchbox or a shared tin, no: this is the wrong pack for that job and a sealed bar multipack is the right one. ## Ingredients & Nutrition ComponentProportionWhat it bringsPack: 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. ## Flavour Science The flavour of Loacker Classic Double Chocolate Wafers, 90g is built in three layers, and reading them in order explains exactly why the wafer tastes the way it does from the first bite to the last swallow.The outer layer is the wafer sheet itself, and on a well-made block that is a more active contributor than most people expect. It also does something structural that matters to flavour: because the sheets are thin and numerous, the cream is spread across many small interfaces rather than one thick seam, which means every part of the bite tastes roughly the same. A cheap wafer with one fat seam tastes sweet in the middle and of nothing at the edges.The flavour spike is the chocolate cream, and it arrives with the shatter rather than after it. Because it is distributed rather than banked, it does not land as a single sweet event but as an even release across the whole mouthful, which is why this reads as restrained even though it is a sweet product. There is enough cocoa in play to give it a faint dry bitterness underneath the sugar, and that is the thing the simpler coated wafers in this range simply do not have anywhere in them.The base structure is short and clean, as it is with any wafer, but it is drier here than on a coated one. There is no thick outer layer of fat to coat the tongue, so the mouth clears within a second or two and is left with a faint cocoa note rather than sweetness alone. That is precisely what makes it a good companion for a strong coffee over the length of a cup: it resets rather than accumulating. A properly kept block gives a dry crack you can hear, and that sound is the honest condition report on the pack.Getting it right in the cup. This does not go in the cup, and being well made does not change that. A wafer is a dry lattice surrounded by air with no crumb to wick liquid evenly, so it takes up water all at once and collapses rather than softening progressively. Eat it beside the coffee instead, two with an espresso, and leave the sugar out of the cup: the cocoa in the cream needs a bitter partner rather than a sweet one, and a sweetened drink cancels the only savoury note in the product. Room temperature is right, because there is no coating to firm and cold flattens cocoa rather than sharpening it.How water and temperature change it. Humidity is the whole story here and heat is almost beside the point, which is the reverse of a coated bar. An uncoated wafer has no chocolate to bloom and no filling to slide, so a warm cupboard does very little. What it does have is an enormous internal surface, most of the product being air by volume, and that surface comes into equilibrium with a damp room within hours rather than days. Once the shatter has gone it does not come back: there is no fat to re-set and no dense crumb to dry out again. A fridge is the worst place of all for this reason, because it is both cold and humid. Sealed, dry and at room temperature is the whole of the advice. ## Recipe Ideas 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. Recipes, born here first Two with an Espresso How to make Two with an Espresso with Loacker Double Chocolate. 3 min 1 serving Easy You'll need 2 Loacker Classic Double Chocolate Wafers 1 espresso, unsweetened A glass of cold water Method 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. 5 min 2 bowls Easy You'll need 4 wafers 2 scoops vanilla ice cream 2 shots hot espresso Method 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 min 2 bowls Easy You'll need 3 wafers, crushed 4 scoops vanilla or coffee ice cream A pinch of sea salt Method 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. 15 min + 1 hour chill 2 pots Easy You'll need 4 wafers 200g mascarpone 2 shots cold espresso Dark chocolate to grate over Method 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. 5 min 4 people Easy You'll need 4 wafers A hard cheese and a blue Grapes or a pear Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._