# McVitie's Penguin Chocolate and Mint Flavour Cream Filled Biscuit Bars, 7 Bars 172.2g

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**Price:** £1.80 GBP

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**Canonical URL:** https://teas.co.uk/product/mcvities-penguin-chocolate-and-mint-flavour-cream-filled-biscuit-bars-7-bars-172-2g/
**Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent

**Brand:** McVitie's
**Price:** £1.80 GBP
**GTIN:** 5000168038476
**Stock:** instock

## Summary

McVitie's Penguin Chocolate and Mint is a multipack of individually wrapped chocolate-covered bars: seven of 24.6g, 172.2g to the box, each one two thin biscuit layers around a mint cream filling. Picked into the Teas.co.uk selection as the wrapped bar that works after a meal as well as in a lunchbox.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 box holds seven bars. Brew medium and leave the sugar out, and do not dunk it; the covering goes first and the cream straight after.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 pairing guidance are also published in the detailed Q and A tab below.

## Description

McVitie's Penguin Chocolate and Mint is a multipack of individually wrapped chocolate-covered biscuit bars: seven bars of 24.6g according to the published pack listing, which comes to 172.2g of biscuit in the box. The box holds seven bars of 24.6g, which is 172.2g in total. That figure is worked out from those two numbers rather than printed on the pack. The Taste Profile

Mint: ●●●●● (5/5) The reason to pick this one. Cool and clean rather than sharp, and it reads as though it has cleared the palate whether or not it has.
Chocolate covering: ●●●●○ (4/5) The carrier. Softens at mouth temperature and brings the mint with it, though it is a lighter covering than a Club's.
Cream filling: ●●●●○ (4/5) Sits between two biscuit layers and is where most of the softness in the bar comes from. It also holds the mint character.
Biscuit snap: ●●●○○ (3/5) Present as structure and contrast rather than as flavour. Two thin layers doing a job rather than making a point.

Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Pack
McVitie's is one of the best-known names in British biscuit baking and Penguin is among its longest-running lines, a coated bar sold in individually wrapped multipacks and carrying a joke on every wrapper. That is brand heritage rather than a claim about where this box was made or what is in it.
What separates a Penguin from the other wrapped bars on this shelf is that it has three components rather than two. A Club is a single biscuit sealed inside a heavy covering, so the chocolate does all the talking. A Penguin puts a layer of cream between two thinner biscuit layers and then coats the lot, which spreads the flavour across the middle of the bar instead of concentrating it on the surface. That is why a Penguin eats softer than a Club at the same weight, and it is also why the mint version works as well as it does: a cream filling holds a mint character better than a hard coating can, so the cooling note arrives through the bar rather than only off the outside of it.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet

The box that arrives is the current UK retail pack rather than an import made to a different recipe for another market.
Individual wrapping adds material, and we would rather say so than dress it up. What it buys is a coated bar that does not scuff, bloom or take up cupboard smells before you get to it, so seven bars bought is seven bars eaten.

 How Does McVitie's Penguin Chocolate and Mint, 7 x 24.6g Compare to:

McVitie's Penguin Original, 7 x 24.6g: the same bar without the mint. The original is the plainer, sweeter reading; the mint version is the one that stops the chocolate and cream from feeling heavy two bars in.
McVitie's Penguin Caramel, 7 x 24.6g: the same format going in the opposite direction, adding a second sweet layer rather than a cooling one. It is the richer of the two and asks considerably more of the drink beside it.
McVitie's Club Mint Biscuit Bars Multipack, 7 x 22g: the Club is one biscuit inside a thick covering, so the chocolate leads and the mint cuts across it. The Penguin is lighter and softer, and carries its mint through the filling instead.
 Ideal Brewing Conditions
Mint is the easiest chocolate flavour to pair with tea, and the reason is physiological rather than a matter of taste. A cooling sensation against a hot cup is a genuine contrast, where a caramel or an orange bar simply adds to what is already there. The cup can therefore be gentler here than it needs to be beside a richer bar. The Everyday Mug

Brew: A standard black tea, one bag per 200ml at a full boil, three to four minutes. Medium; you are not fighting the bar, you are giving the mint something warm to work against.
Milk: A splash. No sugar, which would flatten the cooling note faster than anything else you could do.
Dunk: No. The covering comes off into the mug and the cream filling softens immediately behind it.
Count: One bar, though the mint makes a second easier to justify here than with the caramel version.
 The After Dinner Route

Serve: With a plain black coffee after a meal, which is the job an after-dinner mint has always done.
Why it works: The cooling sensation reads as a palate reset, so a mint bar closes a meal in a way a caramel one cannot.
Temperature: Room temperature rather than fridge cold. A cold bar mutes the chocolate and gains nothing in return; the mint is already doing the cooling.
Result: One bar standing in for a box of after-dinner mints, which is a fair use of a lunchbox biscuit.
 Serving Notes For McVitie's Penguin Chocolate and Mint, 7 x 24.6g

Water temperature: Full boil. Nothing here is delicate.
Measure: One bag per 200ml, one bar per person. 
Steep: Three to four minutes, medium. A stewed cup is unnecessary against a bar this light.
Service: Milk optional, sugar no.
Dunk: No. Coating first, cream second, and both end up in the tea.
Iced version: Skip it. Cold flattens the chocolate and the mint is already supplying the cooling.
Best with: A standard breakfast blend, a plain black coffee, or a pot of rooibos after a meal.
 Safety And Purity

Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.

Bar count and weight: Seven bars of 24.6g, so 172.2g to the box. That total is worked out from the bar weight and bar count carried in the published pack listing.
Storage: Cool, dry and away from anything strongly scented. A chocolate covering takes up smells from a cupboard, and warming and re-cooling can leave a pale surface bloom, which is a change in the surface fat rather than a sign the bar has spoiled.
Child safety: Keep the kettle and the hot mug out of reach of children while you brew.

## Product Questions

How many bars are in the box?Seven bars. Each bar is 24.6g, so the box is 172.2g in total, worked out from those two figures. Why does mint work so well with chocolate?Because it is not only a flavour. Mint carries menthol, which acts on the cold receptors in the mouth and produces a genuine sensation of cooling without anything actually changing temperature. That is why a mint bar reads as though it has cleared the palate, and why it suits a hot cup. How is a Penguin different from a Club?Three components rather than two. A Club is one biscuit inside a heavy covering, so the chocolate leads. A Penguin puts a cream filling between two thinner biscuit layers and coats the lot, so it eats softer and the flavour runs through the middle of the bar. Can I dunk it?No. The covering comes off into the mug within a second or two, and the cream filling softens immediately behind it. A filled coated bar is the worst possible dunker; there is nothing structural left to lift out. What should I drink with it?A medium black tea, three to four minutes, no sugar, or a plain black coffee. You are not fighting this bar the way you would fight a caramel one; you are just giving the mint something warm to contrast against. Sugar flattens the cooling note fastest. Is it an after-dinner biscuit?It makes a better one than most. The cooling sensation reads as a palate reset, which is exactly the job an after-dinner mint does, so a bar and a black coffee closes a meal in a way the caramel or original version cannot. Should I keep them in the fridge?No. Cold mutes the chocolate and gains you nothing, because the mint is already supplying the cooling sensation. Room temperature is where the covering softens properly at mouth temperature. Is it good in a lunchbox?Yes, and the wrapper is why. The risk is a warm bag, where the covering softens and marks the wrapper; it recovers its shape as it cools, though the surface may end up paler. The cream filling is unaffected. Why has a bar gone pale on the surface?That is bloom: fat that has moved to the surface after the bar warmed and cooled again. It changes the look and the feel rather than whether the bar is fit to eat. Store somewhere cool and steady and it will not happen. Penguin Mint or Club Mint?This is the lighter and softer bar, and carries its mint through a cream filling rather than off a thick coating. Pick the Club if the chocolate is the point.

## Ingredients & Nutrition

IngredientProportionWhat it bringsChocolate coveringthe whole exteriorThe carrier rather than the whole story. It softens at mouth temperature and brings the mint forward with it, but it is a lighter covering than a Club's because there is a filling inside doing some of the work.Mint cream fillingbetween the biscuit layersWhere most of the softness in the bar comes from, and where much of the mint character sits. A cream holds a mint note better than a hard coating can, so the cooling arrives through the bar rather than only off its surface.Two biscuit layersthe structureThin, and present as contrast and snap rather than as flavour. They hold the filling in place and keep the bar rigid enough to wrap and carry.Bar count and pack weight7 x 24.6g172.2g to the box, worked out from the bar weight and bar count in the published pack listing.Pack: McVitie's Penguin Chocolate and Mint Flavour Cream Filled Biscuit Bars, 7 Bars 172.2g; a cardboard multipack of individually wrapped coated bars with a mint cream filling, seven bars of 24.6g. Best before the date printed on the pack.Sourcing & blend. McVitie's Penguin Chocolate and Mint, 7 x 24.6g is made by McVitie's, one of the best-known names in British biscuit baking, and Penguin is among its longest-running lines: a coated bar sold in individually wrapped multipacks with a joke on every wrapper. That is brand heritage rather than a claim about where this box was made or what is in it. The pack you receive is the current UK retail pack rather than an import made to a different recipe for another market. The reading of the bar as three components rather than two, with the cream filling carrying the mint through the middle rather than off the surface, is our own editorial assessment against the current pack format and the brand's published description.What is in McVitie's Penguin Chocolate and Mint, 7 x 24.6g, and what is not:In: seven individually wrapped coated biscuit bars of 24.6g each, 172.2g to the box, each one two thin biscuit layers around a mint cream filling.Seven bars, not twenty-four: 24.6g is the weight of one bar. The box holds seven of them.Not a Club: a Club is one biscuit inside a heavy covering; this is lighter, softer and built around a filling. That is an editorial description of the two formats rather than a claim off either pack.Not a dunker: the covering goes into the mug first and the cream softens straight after it, so there is nothing structural left to lift out.

## Flavour Science

The flavour of McVitie's Penguin Chocolate and Mint, 7 x 24.6g is built in three layers, and unusually for a coated bar all three of them are doing real work. Reading them in order explains why mint behaves differently from every other flavour on this shelf, why the bar eats softer than a Club at a similar weight, and why the drink beside it can afford to be gentler than you might expect.The outer layer is the chocolate covering, and its main job here is delivery rather than dominance. It is lighter than the covering on a Club, because there is a filling inside taking some of the load, and it softens at mouth temperature to release both cocoa and the first of the mint. Opening a wrapper gives you cocoa first and mint just behind it, and the mint is present at all only because the compounds carrying it are volatile and lift readily from a surface at room temperature. That is worth knowing because it sets the serving temperature: a bar straight from the fridge gives you noticeably less of both, and the fridge buys you nothing in exchange, since the mint is already supplying a sensation of coolness by other means.The flavour spike is the mint, and it is the most interesting thing about this bar because it is not purely a flavour. Mint carries menthol, which acts directly on the cold receptors in the mouth and produces a genuine sensation of cooling without any change in temperature actually taking place. That is why mint reads as clean and as palate-clearing, and it is a sensation rather than a fact: nothing has been cleared, the mouth has simply been told that something cold has happened. The practical consequence is that mint is the one chocolate flavour that works against richness instead of adding to it. A caramel bar stacks sweetness on sweetness and needs a strong cup to cope; an orange bar brightens without lightening. Mint genuinely interrupts, which is why a second Penguin Mint is easier to justify than a second Penguin Caramel and why this is the version that works after a meal.The base structure is the cream filling held between two thin biscuit layers, and it accounts for the texture and for most of the difference from a Club. A Club is a single biscuit sealed in a heavy coating, so the bite is a hard snap into a thick sweet shell. Here the coating gives, then the biscuit layers snap, then the filling yields, and the sequence is softer and more gradual. The filling is also where much of the mint sits: a cream carries a mint character better than a hard coating can, so the cooling arrives through the middle of the bar rather than only off its outside, and it lasts into the finish. That finish is long but clean, which is an odd and rather good combination: the softened covering clears slowly, as coated bars always do, while the menthol sensation reads as though the palate has been rinsed.Getting it right in the cup. Brew a standard black tea, one bag per 200ml at a full boil for three to four minutes, medium rather than strong, with a splash of milk if you like. This is a gentler instruction than the one that goes with a caramel or a heavily coated bar, and deliberately so: you are not trying to cut through richness, you are giving the mint something warm to contrast against, and a stewed tannic cup only gets in the way. Leave the sugar out, because sugar flattens a cooling note faster than anything else you can do to it. A plain black coffee after a meal is the other natural pairing and arguably the better one, since the cooling sensation does the job of an after-dinner mint. Serve at room temperature. Do not dunk: the covering comes off into the mug within a second or two and the cream softens immediately behind it, leaving nothing worth lifting out.How water and temperature change it. Temperature is the variable that matters, and the individual wrappers are the defence. In a warm bag or a hot car the covering softens, marks the wrapper and can set with a pale film on the surface once it cools; that film is bloom, fat that has migrated outward and recrystallised during the warming and cooling, and it changes appearance and mouthfeel rather than whether the bar is fit to eat. The filling is unaffected by that and the biscuit layers stay dry inside the coating, which is why a wrapped coated bar travels better than almost any loose biscuit. Cold is the other direction and is the more common mistake: chilling mutes the cocoa and the volatile mint aromatics both, and you gain nothing, because the cooling you were chasing is a receptor effect rather than a temperature. Store the box cool, dry, steady and away from anything strongly scented, since a chocolate surface takes up cupboard smells readily. On the drink side, hard water flattens a black tea and here it matters less than usual, because a medium cup is all you needed; if it tastes thin, add thirty seconds rather than a second bag.

## Recipe Ideas

McVitie's Penguin Chocolate and Mint Flavour Cream Filled Biscuit Bars, 7 Bars 172.2g is a box of seven wrapped bars, one to a sitting, with a mint cream running through the middle of each. It is seven bars of 24.6g. Five builds below cover the everyday mug, the after-dinner coffee, the room-temperature serve, a mint chocolate refrigerator cake, and the lunchbox packing note.
Recipes, born here first
 The Everyday Mug How to make The Everyday Mug with McVitie's Penguin Chocolate and Mint. 5 min 1 serving Easy You'll need 1 bag standard black tea 200ml water at a full boil 1 Penguin Mint bar A splash of milk, optional Method Brew one bag in 200ml straight off the boil for three to four minutes. Medium; there is no richness here to fight. Leave the sugar out. Nothing flattens a cooling note faster than a sweetened cup. Unwrap and eat the bar whole, at room temperature rather than straight from a cold cupboard. Do not dunk. The covering goes first and the cream straight after it. 
 The After Dinner Coffee How to make The After Dinner Coffee with McVitie's Penguin Chocolate and Mint. 4 min 1 serving Easy You'll need 1 plain black coffee 1 Penguin Mint bar The end of a meal Method Pour a plain black coffee rather than anything milky and sweet. Eat the bar slowly. The menthol acts on the cold receptors in the mouth, so it reads as a palate reset. Notice that this works where the caramel version would not: mint interrupts richness instead of adding to it. Treat What you'll end up with: A proper close to a meal out of a lunchbox biscuit, which is the best argument for the mint version. 
 The Temperature Test How to make The Temperature Test with McVitie's Penguin Chocolate and Mint. 10 min 2 bars Easy You'll need 2 Penguin Mint bars 1 straight from the fridge 1 left at room temperature Method Chill one bar for an hour and leave the other out. Unwrap both and smell them. The cold one gives much less cocoa and much less mint. Eat them in that order and note that the cooling sensation is almost identical in both. Conclude what the bar has been telling you: the coolness is a receptor effect, not a temperature, so chilling costs you flavour for nothing. What you'll end up with: A two-bar demonstration of why the fridge is the wrong place for a mint chocolate bar. 
 Mint Chocolate Refrigerator Cake How to make Mint Chocolate Refrigerator Cake with McVitie's Penguin Chocolate and Mint. 20 min + chill 1 small tin Easy You'll need 4 Penguin Mint bars, chopped 150g plain biscuits, broken 80g butter 2 tbsp golden syrup A 20cm tin, lined Method Melt the butter and syrup over a low heat and take the pan off before it catches. Cool it for a few minutes before the bars go in, so the cream filling does not melt away entirely. Fold in the broken biscuits and the chopped bars, keeping the pieces large enough to see in the slice. Chill for at least three hours and cut into small squares; the mint makes them lighter than a plain traybake. What you'll end up with: A traybake with a genuine mint lift running through it, from four bars and about an hour of attention. 
 The Lunchbox Pack How to make The Lunchbox Pack with McVitie's Penguin Chocolate and Mint. 1 min 1 box Easy You'll need 1 box of 7 bars A rigid lunchbox A cool dry cupboard for the rest Method Pack one wrapped bar a day rather than decanting the box; the wrapper is why this format travels. Keep it out of a hot bag. A softened covering marks the wrapper and may set paler as it cools. Store the rest cool, dry and away from anything strongly scented, because chocolate takes up cupboard smells. Count on seven, not twenty-four, whatever the imported title says.

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