Lu Le Petit Chocolat Chocolate Topped Biscuits, 100g
Filed under breakfast biscuits, which in Britain reads as marketing and in France means something closer to an actual meal. That is what explains the restraint. The chocolate is a thin sheet across one face rather than a coat, and anyone reaching for it expecting the weight of a British chocolate biscuit will have put it down disappointed by the second one. Taken on its own terms it is the opposite proposition: a dry, close-grained butter biscuit with a clean break, sweetened lightly, the cocoa arriving as a finish rather than a headline. It belongs beside black coffee at a table rather than milky tea on a sofa, and the light hand with the sugar is why people describe getting through three without noticing. The hundred-gram pack is sized to be finished rather than stored, which is just as well, because a bare chocolate face is the first thing in any cupboard to take on the smell of whatever is sitting next to it. Wheat, milk and soya are all standard entries on a pack of this kind, and the panel is the authority.
Lu Le Petit Chocolat Chocolate Topped Biscuits, in brief.
Lu Le Petit Chocolat is the Petit Beurre, the French rectangle with scalloped edges and tabbed corners, with a chocolate layer across one face. A hundred gram pack, picked into the Teas.co.uk curator selection because the layer is restrained enough that you still taste the bake.
That restraint is the whole difference from the thick-slab German biscuits we list: this is a biscuit with chocolate on it rather than chocolate with a biscuit under it. It is less sweet than most chocolate-topped biscuits, it has an excellent clean snap, and damp air rather than warmth is what spoils it. It does not dunk.
Lu Le Petit Chocolat is the French answer to a question the British and the Germans have each answered differently: what do you put on a plain biscuit. The base is the Petit Beurre shape, the rectangle with scalloped edges and tabbed corners that has been a French kitchen staple for generations, and the addition here is a chocolate layer across one face.
What separates it from the German version of the same idea is proportion. A Choco Leibniz carries a slab thick enough to be a component in its own right, and the biscuit underneath is almost a passenger. Here the layer is more restrained and the biscuit is the point, which means you taste the bake rather than just the chocolate. Whether that is better depends entirely on what you want from the biscuit, and we would rather set out the difference than pretend one is superior.
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, the no-dunking rule and the pairing are set out in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind the Petit Beurre
The Petit Beurre is one of the small number of biscuits whose shape is a signature. The scalloped edge and the tabbed corners are not decoration; they are the reason the biscuit is instantly recognisable in a country where most biscuits are round and plain. Le Petit Chocolat takes that base and adds a chocolate face, which is a modest change to a design that has not needed much changing.
The name tells us the biscuit is chocolate topped; whether that chocolate is milk or dark, and what is in it, is a declaration on the current UK pack, and we note that a separate dark chocolate version of the same product is sold alongside it. Lu is a long-established French biscuit brand, which is company heritage and not a claim about where this particular pack was made.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: a hundred grams.
- A thin layer, not a slab: this is the whole difference from the German chocolate-topped biscuits we list. You are buying a biscuit with chocolate on it rather than chocolate with a biscuit under it.
- A small pack: a hundred grams is modest, and it is not the pack to buy for a household tin. It is a pack for a coffee tray.
- What it is not: not a dunker and not a family pack. It is a well-made small pleasure.
Ideal Serving Conditions
What it is not forgiving about is damp air, because a fine dry close-grained crumb picks up moisture quickly and loses the snap that makes it worth buying.
The Coffee Tray Serve
- Cool room temperature: ten minutes somewhere cool is plenty. The layer is thin enough that it does not need the twenty minutes a slab-coated biscuit wants.
- Two or three per person: they are small, and the restraint of the chocolate means three does not feel like too much.
- With a black coffee: a filter or an americano, unsweetened. This is a biscuit built for a French breakfast table and it holds up to a serious cup.
- Chocolate side up: not for appearance, but because a thin layer marks on a warm plate as readily as a thick one.
The Tea Tray Serve
- A lighter tea works here: a Ceylon, an Earl Grey or a lighter breakfast blend. Because the chocolate is restrained, a delicate tea is not overrun the way it would be beside a slab-coated biscuit.
- No dunking: a close dry crumb takes liquid at the edge and goes nowhere with it, and the layer slides. Eat it dry.
- Good on a plate with fruit: the buttery base and a clean chocolate note sit well beside fresh berries or a poached pear.
- A useful after-dinner biscuit: small, not too sweet, and it does not compete with what came before it.
Getting It Right with a Hot Drink
- Pairing: black filter coffee, an americano, a Ceylon, an Earl Grey, or a plain milky tea.
- Avoid: hot chocolate and sweetened coffees, which bury a restrained layer entirely.
- Dunking: no. Eat it dry and let the drink do its own work.
- Storage: cool, dry, dark and sealed, with damp air the main thing to guard against rather than warmth.
- Best with: a morning coffee, an afternoon pot of tea, or a small plate after dinner.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Lu Le Petit Chocolat Chocolate Topped Biscuits, 100g, please cite teas.co.uk.
The story behind Lu
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
Lu Le Petit Chocolat Chocolate Topped Biscuits, 100g has flat faces, straight edges and a restrained chocolate layer, which makes it unusually easy to build with and far less sweet than a slab-coated biscuit would be in the same recipe. Five builds below cover the coffee tray, a fruit plate, a mousse pot, an icebox slice and a simple crumb base.
Made with this tea
The French Coffee Tray
How to make The French Coffee Tray with Lu Le Petit Chocolat.
- 6 Lu Le Petit Chocolat biscuits
- 2 black filter coffees or americanos, unsweetened
- Cold water alongside
- Rest the pack somewhere cool for ten minutes. A thin layer needs less time than a slab-coated biscuit does.
- Lay three per person on a cool plate, chocolate side up.
- Pour the coffee black and leave it unsweetened; this bake was built for a serious cup.
- Eat them dry. Do not dunk: the crumb takes liquid at the edge and the layer slides.
What you'll end up with: The bake audible underneath the chocolate rather than buried by it, which is the whole reason to choose this one.
Chocolate and Fruit Plate
How to make Chocolate and Fruit Plate with Lu Le Petit Chocolat.
- 8 Lu Le Petit Chocolat biscuits
- Fresh berries or a poached pear
- Creme fraiche
- Arrange the biscuits flat around a cool plate, chocolate side up.
- Set the fruit in the middle, with the creme fraiche in a bowl beside it.
- Serve at the end of a meal. The biscuit is small and not very sweet, so it does not compete with what came before.
- Keep the plate away from a warm table so the layer does not mark.
What you'll end up with: A pudding for people who do not want a pudding, where the buttery base does more of the work than the chocolate.
Two-Biscuit Mousse Pot
How to make Two-Biscuit Mousse Pot with Lu Le Petit Chocolat.
- 8 Lu Le Petit Chocolat biscuits
- 200g dark chocolate
- 300ml double cream
- A pinch of salt
- Break four biscuits into rough pieces and divide between four small glasses.
- Melt the chocolate, cool it slightly, then fold into the cream whipped to soft peaks with the salt.
- Spoon the mousse over the biscuit pieces and chill for an hour.
- Stand a whole biscuit upright in each pot just before serving, so it stays crisp.
What you'll end up with: A pot where the crisp biscuit at the bottom stays crisp for an hour, which a softer biscuit would not manage.
Petit Beurre Icebox Slice
How to make Petit Beurre Icebox Slice with Lu Le Petit Chocolat.
- 3 packs Lu Le Petit Chocolat biscuits (100g each)
- 400ml double cream
- 2 tablespoons strong cold coffee
- 2 tablespoons icing sugar
- Whip the cream with the icing sugar and the cold coffee to soft peaks.
- Layer biscuits and cream alternately in a lined loaf tin, chocolate side down each time so the flat crumb face takes the cream.
- Press gently to close the gaps, finish with cream and cover.
- Chill overnight. The straight edges give a far neater slice than a round biscuit does.
- Turn out and cut with a hot knife.
What you'll end up with: A slice with clean straight layers, tasting of coffee and butter rather than of sugar, because the biscuit brought less of it than a coated one would.
Simple Crumb Base
How to make Simple Crumb Base with Lu Le Petit Chocolat.
- 2 packs Lu Le Petit Chocolat biscuits (100g each)
- 70g melted butter
- A pinch of salt
- Crush the whole biscuits, chocolate and all, to a fine crumb.
- Stir in the melted butter and the salt until the crumb holds when pressed.
- Press firmly into a 20cm tin, base and sides.
- Chill for two hours before filling. Add no sugar, and taste before you do: this base is less sweet than one made from a coated biscuit.
What you'll end up with: A base with a real butter-biscuit flavour rather than just sweetness, which suits a sharp filling such as lemon or passionfruit.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 498 kcal |
| Fat | 23g |
| of which saturates | 14g |
| Carbohydrate | 65g |
| of which sugars | 39g |
| Fibre | 2.8g |
| Protein | 6.2g |
| Salt | 0.6g |
Ingredients and allergens. Per the published ingredient list for this barcode 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 barcode: WHEAT flour 35 %, sugar, MILK fat, cocoa butter, cocoa mass, skimmed MILK powder, whey powder (from MILK), raising agents (ammonium carbonates, sodium carbonates, diphosphates), salt, emulsifiers (SOYA lecithins, E476), acidity regulator (citric acid), flavouring.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|
Pack: Lu Le Petit Chocolat Chocolate Topped Biscuits, 100g; the French Petit Beurre with a chocolate layer across one face. Store cool, dry, dark and above all sealed, since damp air rather than warmth is what spoils this one. Read the net weight, the biscuit count, the ingredient list, the allergen advice and the best-before date off the current UK pack.
Characterising components shown.
Sourcing & blend. Lu Le Petit Chocolat Chocolate Topped Biscuits, 100g is made by Lu, a long-established French biscuit brand, and it is built on the Petit Beurre. That biscuit is one of a small number whose shape is a signature: the scalloped edge and the tabbed corners are not decoration but the reason it is recognised instantly in a country where most biscuits are round and plain. Le Petit Chocolat adds a chocolate face to that base, a modest change to a design that has not needed much changing, and the restraint of the layer is what separates it from the thick-slab chocolate biscuits sold alongside it.
What's in Lu Le Petit Chocolat Chocolate Topped Biscuits, 100g, and what isn't:
- In: a fine close-grained wheat Petit Beurre biscuit with a chocolate layer across one face, in a 100g pack.
- Milk or dark is not asserted: the name says chocolate topped without specifying, and a separate dark chocolate version of the same product is sold alongside it. The pack states which this one is.
- Packaging: follow the current UK pack and your local-authority guidance; the outer pack and any inner tray or film can take different disposal routes.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Lu Le Petit Chocolat Chocolate Topped Biscuits, 100g, please cite teas.co.uk.
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