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    "id": 1072898,
    "title": "McVitie's Signature Dark Chocolate Rounds Biscuits, 109g",
    "slug": "mcvities-signature-dark-chocolate-rounds-biscuits-109g",
    "type": "product",
    "url": "https://teas.co.uk/product/mcvities-signature-dark-chocolate-rounds-biscuits-109g/",
    "modified": "2026-09-25T23:25:52+01:00",
    "excerpt": "McVitie's Signature Dark Chocolate Rounds is the small-format, dark-coated biscuit from the McVitie's premium Signature line, a hundred and nine grams of thin round biscuit, picked into the Teas.co.uk curator selection as the tin biscuit rather than the weekly-shop one.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), milk, soya and sulphites. 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.Dark chocolate carries less sugar and more cocoa than the milk coating on a standard biscuit, so it brings its own bitterness and holds its position next to a strong drink instead of vanishing under it. That is the whole reason to choose this version. Small pack: you are buying format and finish, not volume.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. Dunking limits, storage and the coffee tray serve are also published in the detailed Q and A tab below.",
    "content_text": "McVitie's Signature Dark Chocolate Rounds is the small-format, dark-coated biscuit from McVitie's premium Signature line, and at one hundred and nine grams it is deliberately not a weekly-shop pack. This is the biscuit you put out with coffee after a meal, or keep in a tin for when someone calls round, rather than the one that lives next to the kettle and disappears by Wednesday.\n\nThe important thing to understand about it is the coating. Dark chocolate carries less sugar and more cocoa solids than the milk chocolate on a standard McVitie's biscuit, which means it brings its own bitterness rather than only sweetness. That single difference changes what the biscuit does in the mouth and, more usefully, what it does next to a drink. A milk chocolate biscuit has nothing bitter in it and gets lost under a strong cup of tea. A dark one holds its position.\n\n The Taste Profile\n\nDark Chocolate: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) The lead note and the reason for the biscuit. Cocoa-forward rather than sugar-forward, with a genuine edge to it.\nBiscuit: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) A round, thin base built to carry the coating rather than to compete with it.\nSweetness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Restrained for a chocolate biscuit. That is the point of choosing the dark version.\nSnap: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Thin and crisp, and it breaks cleanly along the chocolate rather than shattering.\n\nTeas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind McVitie's\n\nMcVitie's is the largest name on any British biscuit shelf, and Signature is the tier it uses for smaller packs of thinner, better-finished biscuits. The whole range is built on a simple retail observation: people buy a family pack of digestives for the household and a small pack of something else for the tin. Signature is the something else, which is why the packs are small.\n\nMcVitie's is a long-established British biscuit brand; that is company heritage and not a claim about where this particular pack was made. The ingredient list, the allergen advice, the biscuit count and the net weight must all be read off the current UK pack rather than taken from this page.\n\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n What You Are Actually Buying\n\nWeight: one hundred and nine grams. You are buying format and finish, not volume, and we would rather say so plainly.\n\nDark chocolate coating: less sugar and more cocoa than a milk chocolate biscuit, which is what gives it an edge against a strong drink.\nContains gluten: it is a wheat biscuit and is not suitable for a coeliac diet.\nWhat it is not: not a family pack, not a lunchbox biscuit and not a substitute for digestives. It is a small tin biscuit meant to be handed round.\n\n How Does McVitie's Signature Dark Chocolate Rounds Biscuits, 109g Compare to:\n\nMcVitie's Dark Chocolate Digestive Biscuits, 266g: the same brand and the same chocolate decision in the household format. Two and a half times the weight, a thicker wheatmeal base with a savoury edge, and genuinely built for dunking. Buy the digestives for the tea tray and the Signature rounds for the tin.\nTunnocks Dark Chocolate Coated Caramel Wafer Biscuits Multipack, 8 Pack 248g: also dark-coated, but wrapped one at a time and much sweeter underneath, because there is caramel doing the work rather than a plain biscuit. A different occasion entirely.\nCadbury Fingers White Chocolate Covered Biscuits, 114g: the same small-pack, thin-biscuit idea at the opposite end of the sweetness scale. White chocolate contains no cocoa solids and so brings no bitterness at all. Take the Signature rounds if you want the coating to have an edge.\n\n Ideal Serving Conditions\n\nA thin biscuit with a dark coating is both the easiest kind to serve and the easiest to ruin. It needs less help than a rich biscuit and it punishes a warm room faster than a thick one, because the chocolate layer is a high proportion of the whole.\n\nThe Coffee Tray Serve\n\nTemperature: cool room temperature. Straight from a warm kitchen the coating softens and marks the plate.\nTwo per person: they are thin, and one never looks like enough on a saucer.\nWith black coffee: the pairing this biscuit was built for. The coating has enough cocoa in it to meet an unsweetened coffee rather than vanish under it.\nChocolate side up: lay them coated side up on the plate. The base takes heat from a warm room and the coating stays intact.\n\nThe Tea Tray Serve\n\nStrong tea, not weak: a proper builder's brew or a full-bodied Assam. Dark chocolate and a strong black tea share a tannic quality and read as one thing rather than two.\nThe controlled dunk: possible, but count to two and no further. A thin base takes on water far faster than a digestive does, and there is no thick crumb to hold it together.\nNot with a delicate infusion: a green tea or a light white loses completely against a dark coating. Save those for a plain biscuit.\nAfter a meal: one round with a black coffee is the smallest pudding that still counts as one.\n\n Getting It Right with a Hot Drink\n\nPairing: black coffee, espresso, strong Assam or a builder's tea. Anything with tannin or bitterness of its own.\nAvoid: sweetened drinks, milky mild teas, and delicate green or white teas.\nDunking: two seconds maximum, base first, coating held clear of the water.\nStorage: cool, dry, dark and sealed. A thin biscuit goes soft quickly once the inner wrapper is open, and a dark coating blooms pale if it warms and re-sets.\nBest with: after dinner, mid-afternoon with coffee, or on a plate when someone calls round unannounced.\n\n Safety And Purity\n\nIngredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), milk, soya and sulphites. Check the current UK pack before purchase; formulations and allergen advice can change.\n\nWe make none. This is a sweet chocolate biscuit, and the nutrition figures, sugar content and cocoa percentage are all matters for the current UK pack.",
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        "gtin": "5000168009001",
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        "brand": [
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        "categories": [
            "Chocolate Biscuits",
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            {
                "title": "Product Questions",
                "content": "What makes the Signature range different from ordinary McVitie's?Signature is the smaller-pack, thinner-biscuit tier. The everyday McVitie's formats are family packs built for the kettle side; Signature is built for a tin or a plate, which is why the packs are small and the finish is neater. How many biscuits are in the pack?The pack is 109g and states its own count, and that is the figure to trust. Why dark chocolate rather than milk?Because dark chocolate carries less sugar and more cocoa solids, so it brings bitterness of its own. A milk chocolate biscuit disappears under a strong cup of tea or a black coffee. A dark one holds its position against both. Can I dunk it?Briefly. Count to two, base first, and keep the coated side clear of the water. A thin biscuit takes on water far faster than a digestive, and there is no thick crumb to hold it together once it does. What is the best drink to serve with it?Black coffee first, then a strong builder's tea or a full-bodied Assam. All three have tannin or bitterness of their own to meet the coating. Avoid delicate green and white teas, which lose outright. Why has my chocolate gone pale?That is bloom, and it happens when chocolate warms and re-sets. It is harmless and the biscuit is fine to eat, but the gloss and the snap do not come back. Keep the pack cool, dry and out of direct sunlight. Can I cook with them?Yes. Thin dark-coated rounds crush into an excellent cheesecake base that needs no added cocoa, and they make a better ice cream sandwich than a thick biscuit because they bite cleanly. Both are in the recipe tab. How long do they keep once opened?Days rather than weeks. A thin biscuit picks up moisture quickly, so reseal the inner wrapper or move them to a tin. They do not go dangerous, they go soft, and a soft thin biscuit is a poor thing."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten), milk, soya and sulphites. Check the current UK pack before purchase; formulations and allergen advice can change.Typical values per 100g, as publishedPer 100gEnergy479 kcalFat27.3gof which saturates16.5gCarbohydrate57gof which sugars39.7gFibre5.8gProtein5.8gSalt0.2gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: McVitie's Signature Dark Chocolate Rounds Biscuits, 109g; thin round biscuits with a dark chocolate coating. Store cool, dry and dark, and reseal or decant to a tin once opened. 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. McVitie's Signature Dark Chocolate Rounds Biscuits, 109g is made by McVitie's, the largest name on any British biscuit shelf. Signature is the tier the company uses for smaller packs of thinner, better-finished biscuits, and it exists because of a straightforward retail split: a household buys a family pack of digestives for the kettle side and a small pack of something neater for the tin. That is why this pack is 109g.What's in McVitie's Signature Dark Chocolate Rounds Biscuits, 109g, and what isn't:\nIn: a thin round wheat biscuit with a dark chocolate coating, in a 109g pack.\n\nContains gluten: it is a wheat biscuit and is not suitable for a coeliac diet.\nPackaging: follow the current UK pack and your local-authority guidance; the outer pack and any inner wrapper or tray can take different disposal routes."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of McVitie's Signature Dark Chocolate Rounds Biscuits, 109g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first snap to the last swallow.The outer layer is the coating, and on a thin round it is a far higher proportion of the whole than it is on a thick biscuit. That single geometric fact governs everything else. Dark chocolate is the first thing the tongue meets and the first thing the nose registers, because a coating sits on the outside with nothing between it and the air. It is also why the biscuit is so sensitive to a warm room: there is a lot of chocolate here relative to crumb, and it is all exposed. Kept cool it is glossy and snaps audibly; kept warm it dulls, softens and marks the plate.The flavour spike is the cocoa itself, arriving mid-bite once the coating starts to melt. This is where a dark biscuit parts company with a milk one. Milk chocolate delivers sugar and milk solids and is essentially over in a second; dark chocolate delivers cocoa solids, which carry a genuine astringent bitterness, and that bitterness takes longer to build and longer to clear. It is the densest part of the eat and the part that makes the biscuit feel considered rather than merely sweet. It is also the part that decides which drink works alongside it, because bitterness meeting bitterness reads as depth while bitterness meeting sweetness reads as a clash.The base structure is the biscuit under the coating, and it is deliberately quiet. A thin plain round contributes crispness and a clean break and very little flavour of its own, which is exactly right when the coating is doing the talking. The finish is where the cocoa lingers: a dry, faintly tannic tail that a milk chocolate biscuit never leaves behind. That tail is the reason one of these after dinner feels like a small pudding, and the reason a plate of them next to a weak milky tea is a waste of both.Getting it right in the cup. These will take a dunk, but only just, and the technique matters. Go base first with the coated side held clear of the water, and count to two rather than three. A thin biscuit has no reservoir of thick crumb to absorb water evenly, so it goes from firm to gone in about a second, and a dark coating that meets hot tea slides rather than melts neatly. Most of the time the better answer is to keep the biscuit dry and let the drink do the work: a black coffee, an espresso or a strong full-bodied black tea, all unsweetened. Match bitterness to bitterness and the biscuit and the cup read as one thing. Put it next to a sweetened latte or a mild milky tea and both come off worse.How water and temperature change it. Two temperatures matter here, and neither is the kettle. The first is the room. A dark coating on a thin base is the most heat-sensitive thing on a biscuit shelf, and a warm kitchen takes the gloss and the snap off within an hour; chocolate that has warmed and re-set shows a pale bloom that is harmless but permanent. A cool dark cupboard is worth more to this biscuit than to any other in our range. The second is the drink. Very hot tea straight off the boil softens a dunked base faster than tea that has stood two minutes, so if you insist on dunking, let the cup cool first. Humidity is the third variable: once the inner wrapper is open, a thin biscuit picks up moisture from the air within days and goes soft rather than stale. None of that is a fault in the biscuit; it is a thin, heavily coated biscuit behaving exactly as its proportions dictate."
            },
            {
                "title": "Recipe Ideas",
                "content": "Six builds below cover the coffee tray serve, the controlled dunk, a no-bake base, an ice cream sandwich, a chocolate orange plate and a tiffin.\nRecipes, born here first\n\n \n The Coffee Tray Serve\n \n How to make The Coffee Tray Serve with McVitie's Signature Dark Chocolate Rounds.\n \n 5 min\n 2 servings\n Easy\n \n \n \n You'll need\n \n 4 McVitie's Signature Dark Chocolate Rounds\n 2 black coffees, unsweetened\n Cold water alongside\n \n \n \n Method\n \n Lay two rounds per person on a cool plate, coated side up. A warm plate marks the chocolate before anyone reaches for one.\n Brew the coffee black and leave the sugar in the cupboard. The coating has enough cocoa in it to meet an unsweetened cup.\n Eat the biscuit dry and let the coffee do the work. Bitterness against bitterness reads as depth rather than a clash.\n Finish with cold water to reset the palate.\n \n \n \n What you'll end up with: The pairing this biscuit was designed for, and the shortest possible pudding after a meal.\n\n \n The Controlled Dunk\n \n How to make The Controlled Dunk with McVitie's Signature Dark Chocolate Rounds.\n \n 2 min\n 1 cup\n Easy\n \n \n \n You'll need\n \n 2 McVitie's Signature Dark Chocolate Rounds\n 1 strong black tea, brewed and stood 2 minutes\n A splash of milk if you take it\n \n \n \n Method\n \n Brew the tea strong and let it stand two minutes. Tea straight off the boil destroys a thin base far faster.\n Hold the biscuit by its coated edge and lower the plain base into the cup, keeping the chocolate clear of the water.\n Count to two and lift. Three is one too many for a biscuit this thin.\n Eat it immediately rather than letting it sit on the saucer.\n \n \n \n What you'll end up with: A warm, softened base under an intact dark coating. Get the count wrong and it is in the bottom of the cup, which is why we would usually serve it dry.\n\n \n No-Bake Dark Chocolate Base\n \n How to make a No-Bake Dark Chocolate Base with McVitie's Signature Dark Chocolate Rounds.\n \n 15 min + 3 hours chill\n 8 slices\n Easy\n \n \n \n You'll need\n \n 1 pack McVitie's Signature Dark Chocolate Rounds, 109g\n 60g melted butter\n 500g cream cheese\n 80g icing sugar\n 200ml double cream\n \n \n \n Method\n \n Crush the whole 109g pack to crumbs. The coating is already dark chocolate, so the base needs no added cocoa at all.\n Stir in 60g of melted butter and press firmly into a lined 18cm tin.\n Chill for thirty minutes while you beat 500g of cream cheese with 80g of icing sugar and fold through 200ml of whipped double cream.\n Spread over the base and chill for three hours before slicing with a hot dry knife.\n \n \n \n What you'll end up with: A darker, less sweet cheesecake base than a digestive gives, because the cocoa is built in rather than added.\n\n \n Ice Cream Sandwiches\n \n How to make Ice Cream Sandwiches with McVitie's Signature Dark Chocolate Rounds.\n \n 10 min + 1 hour freeze\n 4 sandwiches\n Easy\n \n \n \n You'll need\n \n 8 McVitie's Signature Dark Chocolate Rounds\n 4 small scoops vanilla or salted caramel ice cream\n Freezer space\n \n \n \n Method\n \n Soften the ice cream for five minutes so it spreads instead of cracking the biscuit.\n Sandwich a small scoop between two rounds, coated sides facing out, and press gently until it reaches the edges.\n Freeze the sandwiches on a tray for an hour to set firm.\n Eat straight from the freezer. A thin round bites cleanly where a thick biscuit would shatter and spill.\n \n \n \n What you'll end up with: The reason a thin biscuit beats a digestive here: it bites rather than breaks, so the ice cream stays where you put it.\n\n \n Dark Chocolate and Orange Plate\n \n How to make a Dark Chocolate and Orange Plate with McVitie's Signature Dark Chocolate Rounds.\n \n 5 min\n 4 servings\n Easy\n \n \n \n You'll need\n \n 8 McVitie's Signature Dark Chocolate Rounds\n 2 oranges, segmented\n A wedge of hard cheese, optional\n Black coffee\n \n \n \n Method\n \n Segment two oranges and pat the pieces dry so they do not wet the biscuits.\n Arrange the rounds and the orange on one plate with a wedge of hard cheese if you want a savoury note.\n Serve with black coffee rather than tea. Citrus and cocoa is an old pairing and coffee sits underneath both.\n Assemble it at the last minute, because orange juice softens a thin biscuit in minutes.\n \n \n \n What you'll end up with: A cheeseboard alternative that takes five minutes and looks like it took planning.\n\n \n Dark Chocolate Tiffin\n \n How to make Dark Chocolate Tiffin with McVitie's Signature Dark Chocolate Rounds.\n \n 20 min + 2 hours chill\n 12 squares\n Easy\n \n \n \n You'll need\n \n 1 pack McVitie's Signature Dark Chocolate Rounds, 109g\n 100g butter\n 3 tablespoons golden syrup\n 100g raisins or chopped dried cherries\n 200g dark chocolate to top\n \n \n \n Method\n \n Break the pack into rough pieces rather than crumbs. Tiffin wants visible biscuit.\n Melt 100g of butter with 3 tablespoons of golden syrup, then stir in the biscuit pieces and 100g of dried fruit off the heat.\n Press into a lined 20cm tin and level firmly.\n Pour over 200g of melted dark chocolate, chill for two hours and cut into twelve squares.\n \n \n \n What you'll end up with: A tiffin that is properly dark rather than sweet, because the biscuit brought cocoa of its own. Keeps five days in a tin somewhere cool."
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