# Schar Gluten Free Chocolate Fingers, 150g ## Commerce action policy **Price:** £4.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/schar-gluten-free-chocolate-fingers-150g/` _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/schar-gluten-free-chocolate-fingers-150g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Schar **Price:** £4.00 GBP **GTIN:** 5052275000112 **Stock:** instock ## Summary 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.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. 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.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 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. The pack is 150g. The pack states its own count. The Taste Profile Chocolate: ●●●●○ (4/5) The dominant layer and most of what you taste. On a finger the casing is a far higher proportion of the whole than it is on a round biscuit, which is exactly why children like the format. Biscuit character: ●●○○○ (2/5) Deliberately quiet. The stick inside is a plain, dry, lightly sweet base whose job is to carry the chocolate and give the bite something to snap against. Snap: ●●●●○ (4/5) The defining texture of the format and the thing a free-from recipe has to work hardest to keep. A finger that bends rather than snaps has failed at the only thing it does. Sweetness: ●●●●○ (4/5) High, and front-loaded, because the chocolate arrives first and there is very little base to dilute it. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Schar Gluten Free Chocolate Fingers Compare to: Cadbury Dairy Milk Fingers Milk Chocolate Covered Biscuits, 114g: the wheat original this format stands in for. If nobody in the house needs free-from, buy that one. The point of this pack is that a coeliac child can be handed the same shape as everybody else at the same party. McVitie's Gluten Free Milk Chocolate Hobnobs Biscuits, 150g: the same weight and the same dietary job. The Hobnob is heavier, oatier and made for a strong mug of tea; the finger is lighter, crisper and made for a lunchbox. Which is right depends entirely on who is eating it. Schar Gluten Free Rich Tea Biscuits: the plain end of the same brand's range. A rich tea is a bare dunking biscuit, so it asks more of the drink beside it. The finger is the opposite: all coating, no dunking, nothing wanted from the cup. 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. Safety And Purity Ingredients and dietary suitability: 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. Gluten free is a claim about gluten and nothing else, so anyone avoiding milk, soya or nuts needs the panel rather than the front of the box. Storage: Cool, dry and away from the oven, stored upright and resealed once open. Chocolate blooms grey in warmth and a dry biscuit base softens in damp. Child safety: Keep out of reach of small children unsupervised, and check the pack yourself before it goes into any setting with an allergen policy. ## Product Questions Is the chocolate milk or plain?The pack says, and we do not. If that matters to you, the ingredient panel on the current pack is the place to look. How many fingers are in the pack?The pack states its own count. Can I dunk them?No. There is very little biscuit inside and it is wrapped in chocolate, so the casing softens first and the beam goes immediately after. A finger is a dry-eating biscuit, which is convenient, because it also means it needs nothing at all from the drink beside it. What should I drink with them?Something plain. An everyday black tea with a splash of milk, or a glass of cold milk. This is a sweet, one-note biscuit, so a complex or delicate cup beside it is wasted effort. How should I store them?Cool, dry, away from the oven and stored upright rather than flat with things on top. A finger fails in the middle, so weight across the middle is what breaks it. Reseal the pack or move them to a tin, because a dry base takes moisture from the air quickly. Will they survive a lunchbox?In a rigid tin, yes. In a soft bag, not for long. This is the one biscuit where the container matters more than anything else you do, and a small hard box turns a fragile free-from pack into a reliable one. Are they a sensible party-plate biscuit?That is the strongest argument for the format. A tray where the free-from fingers look the same as everything else means no child has to be handed something different in front of everybody, and that is worth more than any flavour note on this page. Should I keep them in the fridge?No. A fridge is damp and a dry biscuit base takes moisture in quickly, so the snap goes. Cold chocolate also reads waxy. A cool cupboard is better in every respect. How is the tasting note on this page arrived at?It is our own editorial assessment against the current pack format and the brand's published description. We have held no tastings for this product and hold no brand documentation. ## Ingredients & Nutrition 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.Typical values per 100g, as publishedPer 100gEnergy521 kcalFat28gof which saturates15gCarbohydrate61gof which sugars32gFibre2,1gProtein5,2gSalt0,75gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.ComponentProportionWhat it bringsBiscuit stickthe core of the fingerA 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 casingthe outer layerMost 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 size150gPack: 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. ## Flavour Science The flavour of Schar Gluten Free Chocolate Fingers, 150g 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 of the coating.The outer layer is aromatic and it is entirely the chocolate. On a finger the casing is a much larger share of the whole than it is on a round biscuit, so there is proportionally more surface releasing volatile cocoa compounds and proportionally less baked cereal underneath to compete with them. That is the single biggest difference between this format and a coated round, and it is why a box of fingers smells stronger than its size suggests. Temperature governs the stage completely. Set chocolate at cupboard temperature releases very little; the same finger held in a warm hand for a minute releases a great deal more, which is part of why the format is so effective with children and part of why a warm room ruins a pack.The flavour spike arrives on the first bite, and it is the snap that delivers it. A finger is designed to break cleanly across the middle, and the fracture releases the aroma trapped between the casing and the base all at once. Sweetness lands immediately, because the coating has nothing between it and the palate, and the base contributes very little sugar of its own. This is the stage where a gluten-free recipe shows itself. Gluten is what gives a wheat biscuit its elastic resistance before it breaks, so a free-from base tends to fracture sooner and more abruptly, with less of the brief give that precedes a snap. The result is a cleaner, sharper break rather than a worse one, and in this format it reads as a virtue.The base structure is the finish, and it is short by design. The coating melts and clears, the dry base absorbs what is left, and the whole mouthful is gone quickly with very little lingering. That is not a failure of the product; it is the reason a finger can be eaten several at a time and the reason it works on a party plate where something richer would stop after one. What stays is a faint dry biscuit note under the chocolate, and a palate that is ready for the next one rather than closed down.Getting it right in the cup. Keep the pack cool and upright, reseal it once opened, and serve at room temperature rather than warm or chilled. Do not dunk: there is very little base and it sits inside a casing, so the chocolate goes first and the beam follows immediately. The drink alongside should be plain, because a sweet one-note biscuit gets nothing from a complex cup. An everyday black tea brewed three to four minutes with a splash of milk is right, and a glass of cold milk is better still for the people most likely to be eating these. Keep sugar out of the cup. If the fingers are going into a lunchbox, the container matters more than anything else on this page: a rigid tin keeps a fragile free-from beam intact where a soft bag turns the pack into crumbs.How water and temperature change it. Temperature acts on this biscuit through the casing rather than through the base. Chocolate softens well below the point most people expect, so a pack left in sunlight or near an oven will set again with the fingers stuck together and the snap gone, and the coating will bloom grey. Chilled, the casing reads waxy and mute and the base goes brittle, and a fridge is damp enough that a dry gluten-free base draws moisture in and loses its snap within a day or two of opening. Humidity is the real enemy here rather than heat: a resealed pack or a tin in a dry cupboard will hold the texture far longer than careful serving ever will. The drink beside it changes almost nothing about the biscuit, which is unusual, and is simply what happens when the base is this small and this well sealed. ## Recipe Ideas 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. Recipes, born here first 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. 10 min 8 servings Easy You'll need 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 Method 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. 3 min 1 serving Easy You'll need 2 or 3 chocolate fingers A small rigid tin or hard container A carton of cold milk Method 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. 8 min 2 servings Easy You'll need 4 chocolate fingers 1 banana, sliced A handful of strawberries or raspberries 2 scoops vanilla ice cream or thick yoghurt Method 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. 5 min 1 serving Easy You'll need 3 chocolate fingers 1 strong black coffee, unsweetened A glass of cold water Method 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. 20 min + 3 hr chill 12 servings Easy You'll need 1 pack Gluten Free Chocolate Fingers, 150g 200g dark chocolate 100g butter 2 tablespoons golden syrup A lined 20cm tray Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. 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