Lu Le Petit Chocolat Dark Chocolate Biscuits, 100g
This is the one to put on a plate once the meal is over. Nearly everything else in this part of the range is a lunchbox item in an adult's hand, and a firm French butter biscuit under dark chocolate is not. It behaves accordingly: it snaps rather than crumbles, so it goes round a table without leaving wreckage on the cloth. Sweetness is pitched low enough that a second one is a decision rather than a reflex, which is the compliment. There is wheat in it, and a dark coating is no guarantee of a dairy-free biscuit, so the pack panel is the check.
Lu Le Petit Chocolat Dark Chocolate Biscuits, in brief.
Lu Le Petit Chocolat Dark Chocolate Biscuits is a French butter biscuit with a layer of dark chocolate across one face rather than a coating around it, picked into the Teas.co.uk selection as one of the few genuinely adult biscuits in this part of the range.
Because the chocolate is a layer rather than a coating, butter and cocoa stay legible as two separate things in every bite, and turning the biscuit over changes which arrives first. Sweetness is restrained and the dark chocolate holds it down further. Brew strong and skip the sugar.
Consider what an enrobed biscuit does. The coating surrounds the biscuit entirely, so the two dissolve together and you taste a single composite thing: chocolate biscuit, one flavour. A biscuit topped on one face behaves differently. The chocolate stays a distinct layer, the butter biscuit stays a distinct layer, and in every bite you can taste where one ends and the other begins. You can even change the order by turning the biscuit over, so the cocoa lands on the tongue before the butter does. That is a small thing that makes a large difference, and it is why the French have kept making this format for as long as they have.
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 notes and dunking guidance are also published in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind The Pack
LU is a French biscuit house, and the chocolate-topped butter biscuit is one of the formats it is best known for. The convention is worth understanding on its own terms, because it is genuinely different from the British approach. A British chocolate biscuit is usually coated: the point is chocolate, and the biscuit is a vehicle. A French chocolate-topped biscuit keeps the biscuit as the subject and puts the chocolate on as a finish, which is why the biscuit underneath is firm and properly made rather than plain and structural.
The dark version rather than the milk is the one we would reach for, and the reason is balance rather than snobbery. Milk chocolate on a butter biscuit gives you sugar on top of fat with nothing pulling against either. Dark chocolate brings bitterness, and bitterness is the only thing in the whole assembly that opposes anything. It is what turns this from a pleasant sweet biscuit into something that can sit next to an espresso without being flattened.
What we will not tell you is how many biscuits are in the pack, because that figure is not published at product level, and we would rather state nothing than estimate.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our Commitment To The Planet
- The pack that arrives is the current UK retail pack rather than an import made to a different recipe for another market.
- 100g is a small pack and it is the right size for a biscuit eaten two at a time with coffee rather than by the handful. Buying the size that matches how you will actually eat it is the least wasteful decision available here.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Lu Le Petit Chocolat Dark Chocolate 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
This is a coffee biscuit before it is a tea biscuit, and it is one of the few here firm enough to stand next to a short dark shot. If you are serving it with tea, brew properly strong and leave the sugar out.
The Coffee Plate
The Strong Tea Route
Made with this tea
The Coffee Plate
How to make The Coffee Plate with Lu Le Petit Chocolat Dark.
- 2 biscuits
- 1 black coffee or espresso
- Brew it black. This is one of the few biscuits here that can meet a short dark shot.
- Eat the first one chocolate side down so the cocoa lands first.
- Eat the second the usual way up and notice the order change.
- Stop at two. It is an after-dinner biscuit rather than one you work through.
The Strong Tea Route
How to make The Strong Tea Route with Lu Le Petit Chocolat Dark.
- 2 biscuits
- 1 bag heavy black tea
- 200ml water at a full boil
- Steep four full minutes. Tannin and cocoa bitterness reinforce each other here.
- Leave the sugar out; it cancels the one thing doing the interesting work.
- Dunk three seconds at most, watching the chocolate rather than the biscuit.
What you'll end up with: A cup and a biscuit sharpening each other rather than one burying the other.
The Turn It Over Tasting
How to make The Turn It Over Tasting with Lu Le Petit Chocolat Dark.
- 4 biscuits
- A glass of water
- Eat two the usual way up, with a sip of water between.
- Eat two chocolate side down and pay attention to which component arrives first.
- Note that an enrobed biscuit cannot do this at all, which is the argument for topping.
What you'll end up with: A five minute demonstration of why the French keep making this shape.
A Firm Dark Base
How to make A Firm Dark Base with Lu Le Petit Chocolat Dark.
- The whole 100g pack, crushed
- 35g melted butter
- A small tin
- Crush to a fine even crumb. A firm biscuit with a thin layer goes evenly where a coated one clumps.
- Use less butter than a digestive base asks for; the chocolate contributes fat of its own.
- Press firmly and chill an hour. The base sets dark and firm rather than sandy.
- Pair with a sharp filling; the base is not sweet enough to carry a sweet one.
What you'll end up with: A dark, firm, restrained base, which is harder to find than a sweet one.
With A Glass Of Red
How to make With A Glass Of Red with Lu Le Petit Chocolat Dark.
- 4 biscuits
- A glass of red wine
- A few raspberries
- Serve them at the end of a meal rather than with one.
- Add the raspberries; acidity against cocoa lifts both.
- Keep the portion small. Restraint is what this biscuit is for.
What you'll end up with: A small after-dinner plate.
Brewing the perfect cup
What’s in it, what to know
Inside the pack
| Ingredient | Proportion | What it brings |
|---|---|---|
| Dark chocolate | one face | A distinct layer rather than a coating, so it stays legible as its own component in the bite. It brings real bitterness, which is the only thing in the assembly opposing the sugar. |
| Butter biscuit | the body | Firm and clean-snapping, closer to a petit-beurre than to a short cookie. That firmness is what lets it carry a chocolate layer without sagging under it. |
| Pack weight | 100g | The piece count is not published at product level and we state none. |
Pack: Lu Le Petit Chocolat Dark Chocolate Biscuits, 100g; a French butter biscuit topped on one face with dark chocolate. Best before the date printed on the pack. Keep it cool and dark; an exposed chocolate layer marks more readily than a full coating.
Sourcing & blend. Lu Le Petit Chocolat Dark Chocolate Biscuits, 100g comes from LU, a French biscuit house, and the chocolate-topped butter biscuit is one of the formats it is best known for. The convention differs from the British one in a way that is worth understanding rather than glossing. A British chocolate biscuit is usually enrobed: the chocolate is the point and the biscuit is a vehicle, so the biscuit underneath can afford to be plain. A French chocolate-topped biscuit keeps the biscuit as the subject and adds the chocolate as a finish, which is why the biscuit here is firm and properly made rather than structural. The consequence in the mouth is that the two components stay separate rather than blending, and turning the biscuit over changes which one arrives first. The pack you receive is the current UK retail pack rather than an import made to a different recipe.
What is in Lu Le Petit Chocolat Dark Chocolate Biscuits, 100g, and what is not:
- In: a French-style butter biscuit topped on one face with dark chocolate, in a single 100g pack.
- Topped, not enrobed: the chocolate is a layer on one face rather than a coating around the whole biscuit, which is the point of the format.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Lu Le Petit Chocolat Dark Chocolate Biscuits, 100g, please cite teas.co.uk.
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