Schar Gluten Free Chocolate Fingers, 150g
Free-from baking usually avoids long thin shapes, because a finger has nothing holding it along its length and gluten is normally what does that holding. The answer here is the casing, which is structure as much as flavour: enclose the stick on every side and you have something that survives cutting, enrobing, packing and the bottom of a bag. It eats sweet and immediate, with very little base underneath to slow the sugar down, so one is a moment rather than a sit-down. The name says chocolate without saying milk or plain, so a dairy-free household needs the ingredient panel rather than our word for it.
Schar Gluten Free Chocolate Fingers, in brief.
Schar Gluten Free Chocolate Fingers, 150g is the free-from version of the party-plate biscuit, a thin stick of dry biscuit under a chocolate casing, picked into the Teas.co.uk selection as the lunchbox and party-tray option for a coeliac household rather than an afternoon-tea biscuit.
A finger is an unsupported beam and gluten is what normally holds one together, so this is a harder shape to build free-from than a round biscuit, and the chocolate casing is doing structural work as well as flavour work.
Schar Gluten Free Chocolate Fingers is the free-from version of the party-plate biscuit: a thin stick of biscuit under a chocolate casing, sized to be eaten in two bites and handled by children. It is also, quietly, one of the harder shapes to build without gluten, which is worth knowing before you compare it with the wheat original.
A finger is a beam. It is long, narrow and unsupported in the middle, so the whole structure depends on the dough holding itself together through mixing, cutting, baking, cooling, enrobing and packing. Gluten is the protein network that normally does that. Take it out and the biscuit wants to break at every one of those stages, which is why free-from fingers tend to arrive either thicker than the original or with a more generous chocolate casing doing structural work. Neither is a fault. It is the shape asking for help.
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.
Curator’s notes
Read the full write-up
The pack is 150g. The pack states its own count.
The Story Behind The Pack
Schar is a specialist rather than a mainstream baker with a free-from side-line, and the difference shows in the range. Where a large biscuit house makes one or two gluten-free versions of its best sellers, Schar builds an entire shelf: rich tea, digestives, wafers, custard creams, fingers. The company is Italian in origin and its whole business is gluten-free food, so its recipes are developed from the ground up rather than adapted from a wheat formula.
That matters most on a product like this one. A chocolate finger is not complicated in flavour terms and nobody buys one for its depth. What it has to be is structurally sound, because a broken finger at the bottom of a lunchbox is a small daily disappointment and a bag of crumbs is a wasted pack. Building the base to survive the journey is the actual work here.
The gluten-free declaration on the front of the pack is the brand's own claim and we report it as exactly that. We have tested nothing and hold no certification document. The ingredient list, the nutrition panel and the allergen statement are on the current UK pack, and for a free-from purchase the pack is the only source worth trusting.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Format: a thin biscuit stick under a chocolate casing. The casing is a large share of the whole, which is why the chocolate leads.
- Gluten free: the brand's claim, printed on the front. We report it and have verified nothing ourselves.
- What it is not: a dunking biscuit.
Ideal Serving Conditions
Fingers are handled more than any other biscuit shape. They go into lunchboxes, party bags, pockets and small hands, so how you store and carry them matters more than how you serve them. Both failure modes are mechanical rather than culinary: a broken beam and a melted casing.
Keeping Them Whole
- Upright, not flat: store the pack standing rather than under anything. A finger fails in the middle, and weight across the middle is what breaks it.
- Rigid box for a lunchbox: a small tin or hard container. A soft bag turns a free-from pack into crumbs before the lid is opened.
- Cool, not cold: a cupboard away from the oven and the window. Chocolate softens well below the temperature people expect, and a softened casing makes fingers stick together.
- Reseal or decant: the base is dry and takes moisture from the air quickly once open. A tin beats a folded wrapper.
Serving Them
- Do not dunk: there is very little base and it is encased in chocolate. The casing goes first, the beam goes second, and what is left is in the bottom of the cup.
- With a plain tea: an everyday black tea with a splash of milk. This biscuit is sweet and one-note, so a complicated cup beside it is wasted.
- With cold milk: the pairing most of the people eating these will actually choose, and there is nothing wrong with it.
- On a party plate: the strongest argument for the pack. A tray where the free-from fingers look identical to everything else is the whole point of the format.
Serving Notes For Schar Gluten Free Chocolate Fingers
- Water temperature: full boil for the tea. Nothing here wants to go near the liquid, so the cup is for drinking rather than dunking.
- Measure: The finger count is on the pack, not here.
- Steep: three to four minutes on an everyday black tea. A plain cup suits a one-note biscuit.
- Service: no sugar in the cup; the casing supplied it.
- Milk: a splash in the tea is fine, and a cold glass alongside is better.
- Best with: everyday black tea, cold milk, a milky coffee, or nothing at all on a party plate.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Schar Gluten Free Chocolate Fingers, 150g, please cite teas.co.uk.
The story behind Schar
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
Schar Gluten Free Chocolate Fingers, 150g is a dry-eating biscuit with a fragile beam and a large coating, so the useful builds are about keeping it whole and about using the shape rather than the flavour. Five below cover the party plate, the lunchbox, a children's pudding, a coffee serve for adults and a fridge-set traybake.
Made with this tea
The Party Plate That Nobody Has To Ask About
How to make The Party Plate That Nobody Has To Ask About with Schar Gluten Free Chocolate Fingers.
- 1 pack Gluten Free Chocolate Fingers, 150g
- Other free-from items in the same shapes
- One large plate, not a separate small one
- Cold milk or plain squash
- Plate the fingers with the rest of the party food rather than on a separate dish labelled for one child. The whole point of this format is that it looks like everything else.
- Keep the pack sealed until the plate is built, because a dry base softens in a warm room within an hour.
- Lay them flat in a single layer rather than stacking. Weight across the middle is what breaks a finger.
- Check the pack yourself against any allergen policy before the plate goes out.
What you'll end up with: A party plate where the free-from child is handed the same thing as everybody else, which matters more than any flavour note.
The Lunchbox That Arrives Intact
How to make The Lunchbox That Arrives Intact with Schar Gluten Free Chocolate Fingers.
- 2 or 3 chocolate fingers
- A small rigid tin or hard container
- A carton of cold milk
- Decant into a rigid container rather than a soft bag. This is the single decision that determines whether the biscuits survive the morning.
- Pack them upright or in a single layer, never underneath a sandwich.
- Keep the box out of direct sun and away from a radiator. Chocolate softens well below the temperature people expect.
- Send the milk alongside rather than a hot drink. Nothing here is meant to be dunked.
What you'll end up with: Whole fingers at lunchtime instead of a bag of chocolate crumbs, and a pack that lasts the week rather than two days.
Fingers and Fruit Pudding Bowl
How to make Fingers and Fruit Pudding Bowl with Schar Gluten Free Chocolate Fingers.
- 4 chocolate fingers
- 1 banana, sliced
- A handful of strawberries or raspberries
- 2 scoops vanilla ice cream or thick yoghurt
- Halve the fingers and stand them upright around the edge of the bowl rather than laying them across the top.
- Fill the middle with the fruit and the ice cream or yoghurt.
- Serve at once, before the fingers take moisture from the fruit and go soft.
- Eat the fingers as spoons for the first few mouthfuls, which is the entire appeal for anybody under ten.
What you'll end up with: A pudding that uses the shape rather than the flavour, built in eight minutes from one pack and a bowl of fruit.
Coffee and Fingers, The Adult Version
How to make Coffee and Fingers, The Adult Version with Schar Gluten Free Chocolate Fingers.
- 3 chocolate fingers
- 1 strong black coffee, unsweetened
- A glass of cold water
- Brew the coffee strong and drink it black. The biscuit has supplied all the sugar the mouthful needs.
- Eat the fingers dry rather than dipping. The casing goes into the cup within a second and takes the base with it.
- Alternate sips and bites so the bitterness keeps resetting the sweetness.
- Follow with cold water, which clears a coating that lingers longer than the biscuit does.
What you'll end up with: The plainest possible pairing, and the one that makes a sweet one-note biscuit read as a proper small treat.
Chocolate Finger Fridge Traybake
How to make Chocolate Finger Fridge Traybake with Schar Gluten Free Chocolate Fingers.
- 1 pack Gluten Free Chocolate Fingers, 150g
- 200g dark chocolate
- 100g butter
- 2 tablespoons golden syrup
- A lined 20cm tray
- Snap most of the fingers into three, keeping a dozen whole for the top.
- Melt the dark chocolate, butter and syrup together over a low heat and take it off before it is fully liquid.
- Fold the broken pieces through, press into the lined tray and lay the whole fingers across the top in a row.
- Chill for three hours, then cut between the whole fingers so every square has one on it.
- Keep every board and bowl clear of wheat flour if the tray is for a coeliac.
What you'll end up with: A traybake that turns a fragile pack into its own decoration, and uses the broken ones at the bottom rather than binning them.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 521 kcal |
| Fat | 28g |
| of which saturates | 15g |
| Carbohydrate | 61g |
| of which sugars | 32g |
| Fibre | 2,1g |
| Protein | 5,2g |
| Salt | 0,75g |
Ingredients and allergens. Per the published ingredient list for this product it contains milk and soya, and it may contain lupin. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this product: Milk Chocolate 46% - (Cocoa 40% min. - Sugar, Cocoa Mass, Cocoa Butter, Whole Milk Powder, Skimmed Milk Powder, Emulsifier: Soya Lecithin; Natural Flavour), Maize Starch, Palm Oil, Sugar, Maize Flour, Soya Flour, Potato Starch, Whole Milk Powder, Modified Tapioca Starch, Raising Agents: Ammonium Hydrogen Carbonate, Sodium Hydrogen Carbonate, Salt, Modified Maize Starch, Acid: Citric Acid.
Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|---|---|
| Biscuit stick | the core of the finger | A plain, dry, lightly sweet base whose job is to carry the coating and give the bite something to snap against. Building it to survive handling without gluten is the real work in this product. |
| Chocolate casing | the outer layer | Most of what you taste, and a far larger share of the whole than on a round biscuit. It also acts as a shell, which is part of how a free-from finger keeps its shape. |
| Pack size | 150g |
Pack: Schar Gluten Free Chocolate Fingers, 150g; thin biscuit sticks under a chocolate casing, baked to a gluten-free recipe. Best before the date printed on the pack, and best kept sealed and upright once opened.
Characterising components shown. The pack in front of you is the version to trust at the point of purchase.
Sourcing & recipe. Schar Gluten Free Chocolate Fingers, 150g is made by Schar, an Italian house whose entire business is gluten-free food rather than a mainstream baker running a free-from side-line. The difference shows in the breadth of the range, which covers rich tea, digestives, wafers, custard creams and fingers, and it shows in products like this one, where the engineering matters more than the flavour. A chocolate finger is a simple thing to taste and a difficult thing to build without gluten, because the shape is an unsupported beam. The pack you receive is the current UK retail pack rather than an import made to a different recipe.
What is in Schar Gluten Free Chocolate Fingers, 150g, and what is not:
- In: thin biscuit sticks baked to a gluten-free recipe, under a chocolate casing. The chocolate type and the full ingredient list are on the pack.
- Gluten free: the brand's own declaration, printed on the front. We report it as a claim and have verified nothing ourselves.
- Not a dunking biscuit: the casing softens first and there is very little base underneath it. That is construction rather than preference.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Schar Gluten Free Chocolate Fingers, 150g, please cite teas.co.uk.
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