# Rhythm 108 Vegan Hazelnut Chocolate Praline Biscuit Share Bag, 135g ## Commerce action policy **Price:** £4.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/rhythm-108-vegan-hazelnut-chocolate-praline-biscuit-share-bag-135g/` _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/rhythm-108-vegan-hazelnut-chocolate-praline-biscuit-share-bag-135g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Rhythm108 **Price:** £4.00 GBP **GTIN:** 7640155340465 **Stock:** instock ## Summary Rhythm108 Vegan Hazelnut Chocolate Praline Biscuits come in a 135g share bag from a plant-based biscuit brand. Praline is nuts and caramelised sugar worked together, so the sweetness arrives already carrying a toasted edge, and roasted hazelnut carries through the chocolate rather than under it.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. Brew a malty assam-style tea or a medium-roast black coffee, and leave the sugar out.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 Rhythm108 Vegan Hazelnut Chocolate Praline Biscuits The brand puts the word vegan in the product's own name, which is the one dietary statement we will repeat here. Everything else that governs what is in the bag is printed on the current UK pack. The Taste Profile Hazelnut: ●●●●● (5/5) The lead, and the reason to choose this over the brand's other flavours. Roasted hazelnut is one of the few nut characters that carries through chocolate rather than under it. Chocolate: ●●●●○ (4/5) A partner rather than a covering. It sits alongside the praline instead of enclosing it, which keeps the nut in front. Praline sweetness: ●●●●○ (4/5) Praline is nuts and caramelised sugar worked together, so the sweetness arrives already carrying a toasted edge rather than as plain sugar. Finish: ●●●●○ (4/5) Long and nutty. Nut oils coat the palate gently and keep the flavour going well after the biscuit has gone. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Pack Rhythm108 is a plant-based biscuit brand rather than a mainstream baker running a free-from line, and the range it sells on our shelf is built around chocolate and nut combinations. That is brand positioning rather than a claim about what is in this bag or where it was baked; for that, read the current UK pack. Praline is worth understanding, because it is what this biscuit is built on. It is nuts and sugar taken together under heat until the sugar caramelises around them, then usually ground to a paste, and the two halves change each other in the process. Caramelising the sugar develops colour and a set of toasted, faintly bitter aromatic compounds; roasting the nuts brings their oils forward and gives them a deeper, rounder character than a raw nut has. The result carries far more flavour per gram than either component would alone, which is exactly why a praline biscuit tastes of more than a chocolate one and why it can justify a premium price in a way a plain chocolate biscuit cannot. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet The bag you receive is the current UK retail pack, rather than an import made to a different recipe for another market. A single share bag uses less material per gram than the same weight split across individual wrappers, which is the honest trade: less packaging, but the clock starts the moment it is opened. How Does Rhythm108 Vegan Hazelnut Chocolate Praline Share Bag, 135g Compare to: The salted caramel version leads with sweetness and salt where this one leads with roasted nut, so the hazelnut is the better choice beside a strong black tea and the caramel the better one with coffee. A different format entirely, soft rather than crisp, and a single sitting rather than a bag to share. Considerably cheaper, and a filled wafer-style build rather than a praline biscuit; this is the one to pick when the nut itself is the point. Ideal Brewing Conditions Roasted nut and tea share more ground than most people expect, because both carry their character in aromatic compounds that come forward with warmth. The trick is picking a cup that does not bury the nut, which rules out anything heavily spiced and most of what you would drink with a plain biscuit. The Assam Or Breakfast Mug Brew: A malty assam-style black tea, one bag per 200ml at a full boil, four minutes. Malt and roasted hazelnut are a natural pairing and neither has to shout. Milk: A small splash. Enough to round the tannin, not enough to turn the cup creamy, which would flatten the nut. Sugar: No. Praline is already carrying caramelised sugar and a sweet cup pushes the whole thing over. Count: Two, and put the bag away afterwards. This is a share bag and it is best not treated as a single sitting. The Coffee Route Serve: A medium-roast black coffee, unsweetened. Why it works: Coffee roasting and nut roasting produce overlapping aromatic compounds, so the two reinforce each other rather than competing. It is the most flattering drink you can put beside a praline biscuit. Avoid: A dark, heavily roasted coffee, which brings enough bitterness of its own to bury the hazelnut it was meant to support. Temperature: Room temperature for the biscuits. Nut oils carry aroma and cold holds it in. Serving Notes For Rhythm108 Vegan Hazelnut Chocolate Praline Share Bag, 135g Water temperature: Full boil for black tea; around 95 degrees for a rooibos. Measure: One bag per 200ml, two biscuits a person. Steep: Four minutes. Enough body to stand beside a rich biscuit without flattening the nut. Service: A small splash of milk, no sugar. Dunk: No. Chocolate goes into the mug and nut oils do not improve a cup of tea. Storage: Seal the bag properly after opening, or clip it and keep it cool. Nut oils are the part of any biscuit that turns first, so a nut-rich biscuit has a shorter useful life once open than a plain one does. Best with: A malty assam-style black tea, a medium-roast black coffee, or an unsweetened rooibos in the evening. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Allergen warning: This product contains hazelnut, which is named in the product's own title. Anyone with a tree nut allergy should avoid it. On the word vegan: it appears in the brand's own name for this product, which is why it appears here. Every other dietary and certification statement is on the pack, and anyone buying for a strict dietary or medical reason should read it rather than rely on a listing. Storage: Cool, dry and sealed once open, and away from anything strongly scented. Nut oils take up cupboard smells readily. Child safety: Keep the kettle and the hot mug out of reach of children while you brew. ## Product Questions What is praline, exactly?Nuts and sugar taken together under heat until the sugar caramelises around them, usually then ground to a paste. Both halves change: the sugar develops toasted, faintly bitter aromatics, and roasting brings the nut oils forward. That is why a praline biscuit tastes of more than a plain chocolate one. Does it really taste of hazelnut?Yes, and that is the point of this one. Roasted hazelnut is one of the few nut characters strong enough to carry through chocolate rather than sit under it, so the nut leads here and the chocolate partners it. What tea should I drink with it?A malty assam-style black tea, four minutes, with a small splash of milk and no sugar. Malt and roasted hazelnut sit together naturally. Avoid a heavily spiced chai, which buries the nut, and avoid a creamy milky cup for the same reason. Is coffee better than tea here?It is the most flattering option, yes. Coffee roasting and nut roasting produce overlapping aromatic compounds, so a medium-roast black coffee reinforces the hazelnut rather than competing with it. Go easy on very dark roasts, which bring enough bitterness to bury it. How long will an open share bag keep?Less time than a plain biscuit, and the reason is the nuts. Nut oils are the part of any biscuit that turns first, so seal the bag properly or clip it and keep it cool and dark. A nut-rich biscuit left open in a warm kitchen loses its fresh roasted character within days. Can I dunk them?Better not to. Chocolate comes off into the mug and nut oils do nothing good for a cup of tea. These are biscuits to eat alongside rather than in the drink. Can I use them in a dessert?Yes. Crushed over ice cream or folded into a chilled mousse they work well, because praline was designed as a dessert component before it was ever a biscuit. Keep the pieces coarse so the texture survives. How many biscuits are in the bag?What we can say is that it is a 135g share bag rather than a single portion, and the name reflects how it is meant to be eaten. Should I keep them in the fridge?No. Cold holds aromatic compounds in place, and with a biscuit whose whole appeal is roasted nut aroma that is exactly the wrong thing to do. Cool, dry and sealed is enough, and room temperature is where they should be eaten. ## Ingredients & Nutrition IngredientProportionWhat it bringsHazelnut pralinethe lead componentNuts and caramelised sugar worked together, which carries far more flavour per gram than either alone. It is what the biscuit is built on and what justifies the price.Chocolatea partner, not a coveringIt sits alongside the praline rather than enclosing it, which is what keeps the roasted nut in front instead of behind. A full coating would reverse that.Biscuitthe structurePresent as bite and carrier more than as flavour. In a rich, nut-led bake the biscuit's job is to stop the whole thing eating like a confection.Pack format135g share bagA single flexible bag rather than wrapped portions, which uses less material per gram but starts a clock once opened. Pack: Rhythm 108 Vegan Hazelnut Chocolate Praline Biscuit Share Bag, 135g; a resealable-style share bag of chocolate and hazelnut praline biscuits. Best before the date printed on the pack.Sourcing & blend. Rhythm108 is a plant-based biscuit brand rather than a mainstream baker running a free-from line, and the range it sells on our shelf is built around chocolate and nut combinations. That is brand positioning rather than a claim about what is in this bag or where it was baked. The bag you receive is the current UK retail pack rather than an import made to a different recipe for another market. The account of praline as nuts and sugar caramelised together, each changing the other, is general confectionery science, and the reading of roasted hazelnut as a character strong enough to carry through chocolate rather than under it is our own editorial assessment against the current pack format and the brand's published description.What is in Rhythm 108 Vegan Hazelnut Chocolate Praline Biscuit Share Bag, 135g, and what is not:In: a 135g share bag of chocolate and hazelnut praline biscuits, with hazelnut leading and chocolate partnering it.Not a coated biscuit: the chocolate works alongside the praline rather than enclosing it, which is why the nut stays in front. That is a description of the build rather than a claim off the pack.Not a dunker: chocolate comes off into the mug and nut oils do nothing good for a cup of tea. Eat them alongside.Not a dietary statement: the word vegan comes from the brand's own name for this product. The full dietary declaration, the allergen statement and any certification marks are on the current UK pack, and anyone buying for a strict reason should read it. ## Flavour Science The flavour of Rhythm108 Vegan Hazelnut Chocolate Praline Biscuits is built in three layers, and the unusual thing about this one is which layer is in charge. On most chocolate biscuits the chocolate leads and everything else supports it. Here the roasted nut leads, and understanding why explains both the price and how to serve them.The outer layer is roasted hazelnut aroma, and it arrives before the chocolate does. Roasting a nut drives browning reactions in its proteins and sugars and brings its oils to the surface, producing a set of aromatic compounds that a raw nut simply does not have. Those compounds are volatile and oil-borne, which has two practical consequences: they lift readily at room temperature, so the biscuits smell of far more warm than cold, and they are held in by refrigeration, which is the argument against keeping these anywhere near a fridge.The flavour spike is the praline itself, and it lands as a single combined note rather than as nut plus sugar. Praline is made by taking nuts and sugar together under heat until the sugar caramelises around them; caramelisation develops colour and a set of toasted, faintly bitter aromatics, while the roasting deepens the nut. The two arrive fused, which is why praline reads as richer and more complex than the sum of its parts and why the sweetness here does not taste like plain sugar. It is also why this biscuit can carry a premium price where a plain chocolate one could not: nut content is expensive, and praline uses a good deal of it.The base structure is the biscuit and the chocolate working as carriers rather than as the event. The chocolate sits alongside the praline instead of enclosing it, which matters more than it sounds: a full coating would put cocoa first at every bite and push the nut behind it, where a partnered chocolate lets the hazelnut stay in front. The biscuit's job is to stop the whole thing eating like a confection, giving the bite a dry edge and somewhere to end. The finish is long and nutty, because nut oils coat the palate gently and go on releasing aroma well after the biscuit has gone.Getting it right in the cup. Brew a malty assam-style black tea, one bag per 200ml at a full boil for four minutes, with a small splash of milk and no sugar. Malt and roasted hazelnut are a natural pairing; the milk should be enough to round the tannin and no more, because a creamy cup flattens nut aroma quickly. Leave sugar out entirely, since the praline is already carrying caramelised sugar of its own. A medium-roast black coffee is the more flattering option again, and the reason is chemical rather than a matter of taste: coffee roasting and nut roasting produce overlapping aromatic compounds, so the two reinforce each other instead of competing. Avoid a very dark roast, which brings enough bitterness to bury the hazelnut, and avoid a heavily spiced chai for the same reason. Two biscuits a sitting, at room temperature, and do not dunk them.How water and temperature change it. Warmth is the ally here and cold is the enemy, which is the opposite of how people usually treat a chocolate biscuit. Aromatic compounds carried in nut oil lift readily at room temperature and are held in place when chilled, so a biscuit eaten cold gives up a fraction of what the same biscuit gives up warm. Storage runs the other way, though, and this is the one real drawback of a nut-rich bake: fat is the component of any biscuit that turns first, and nut oils turn faster than most, so an opened share bag has a shorter useful life than a plain biscuit pack would. Seal it properly or clip it, keep it cool, dark and away from anything strongly scented, and eat it within days rather than weeks once open. On the drink side, hard water flattens a black tea and here that costs you, because a flat cup has no malt left to meet the nut; in a hard water area add thirty seconds to the steep rather than a second bag. ## Recipe Ideas Rhythm 108 Vegan Hazelnut Chocolate Praline Biscuit Share Bag, 135g is a premium nut-led biscuit meant to be shared rather than eaten in one sitting. Five builds below cover the assam mug, the coffee pairing that flatters it most, an evening rooibos, a crushed dessert serve and the storage note that matters more here than on any plain biscuit.Recipes, born here first The Assam Mug How to make The Assam Mug with Rhythm108 Hazelnut Praline biscuits. 5 min 1 serving Easy You'll need 1 bag malty assam-style black tea 200ml water at a full boil 2 praline biscuits A small splash of milk Method Brew one bag in 200ml straight off the boil for four minutes. Malt is what you are after, not strength for its own sake. Add a small splash of milk only, enough to round the tannin. A creamy cup flattens nut aroma. Leave the sugar out. The praline is carrying caramelised sugar already. Take two biscuits at room temperature, then seal the bag. What you'll end up with: Malt against roasted hazelnut, which is one of the easiest pairings on this shelf to get right. The Medium-Roast Coffee How to make The Medium-Roast Coffee with Rhythm108 Hazelnut Praline biscuits. 4 min 1 serving Easy You'll need 1 cup medium-roast black coffee 2 praline biscuits Method Brew a medium roast rather than a dark one, and leave it black. Serve the biscuits at room temperature beside it. Notice the reinforcement: coffee roasting and nut roasting produce overlapping aromatic compounds, so the two push in the same direction. Avoid repeating this with a very dark roast, which brings enough bitterness to bury the hazelnut. What you'll end up with: The most flattering drink you can put beside a praline biscuit, and it costs nothing to switch. The Evening Rooibos How to make The Evening Rooibos with Rhythm108 Hazelnut Praline biscuits. 6 min 1 serving Easy You'll need 1 bag rooibos 200ml water at about 95 degrees 2 praline biscuits Method Steep the rooibos five to six minutes. It does not turn bitter with time, so err long. Serve it without milk and without sugar, so its own soft woody sweetness sits under the nut. Eat the biscuits alongside rather than dunked. What you'll end up with: A caffeine-free evening pairing that keeps the hazelnut in front, which a spiced infusion would not. Crushed Over Ice Cream How to make Crushed Over Ice Cream with Rhythm108 Hazelnut Praline biscuits. 5 min 2 servings Easy You'll need 3 praline biscuits 2 scoops vanilla or coffee ice cream A knife, not a processor Method Chop the biscuits coarsely by hand. Praline loses its point as a powder; you want pieces you can feel. Scatter them over at the last moment, since the pieces soften against anything cold and wet. Choose coffee ice cream if you have it, for the same roast-on-roast reason the coffee pairing works. What you'll end up with: Praline was a dessert component long before it was a biscuit, so this is the biscuit going back to its day job. The Open Bag Rule How to store Rhythm108 Hazelnut Praline biscuits once the bag is open. 1 min 135g bag Easy You'll need The opened share bag A clip or an airtight tub A cool dark cupboard, not the fridge Method Seal or clip the bag as soon as you have taken what you want. Nut oils are the part of a biscuit that turns first. Keep it cool, dark and away from anything strongly scented; nut oils take up cupboard smells readily. Do not refrigerate. Cold holds the aroma compounds in place, which is exactly what you do not want here. Eat within days rather than weeks once open. What you'll end up with: The one piece of housekeeping that actually changes how these taste a week after opening. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._