Thomas Fudge's 6 Dark Chocolate Florentines
Serve these at the end of a meal, one each on a plate, and they make perfect sense; put them in the biscuit tin and they sit awkwardly beside anything you would dunk. A florentine is mostly caramel with very little flour holding it up, which is why it snaps at the lacy rim and chews in the middle, two textures in one piece. Dark chocolate rather than milk is the decision the whole pack turns on: caramel is sweet by construction, and cocoa bitterness underneath it gives the thing somewhere to finish instead of flattening out by the third bite. Strong black tea without sugar, or an espresso. Florentines are traditionally set with nuts and dried fruit and the mix differs from baker to baker, so read the current pack if that matters to anyone at the table.
Thomas Fudge's, in brief.
Thomas Fudge's 6 Dark Chocolate Florentines is a six-piece pack of thin, chewy caramel florentines finished on dark chocolate, the end-of-meal biscuit rather than the everyday dunker, picked into the Teas.co.uk selection as the plate biscuit for a strong black tea or an espresso.
Dark chocolate rather than milk is the decision that makes the pack work: it puts a cocoa edge underneath a caramel that would otherwise be flat.
The chocolate here is dark, and that decision carries the pack. A caramel base is sweet by construction, and milk chocolate on top of it simply adds more sweetness until the whole thing reads as one flat note. Dark chocolate does the opposite: the cocoa bitterness lands underneath the caramel and gives the piece somewhere to finish. Six is the right count for what this is. These are not tin-fillers and they are not everyday dunkers. They are what goes on a plate at the end of a meal, one each, beside something black and unsweetened.
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 Story Behind The Pack
Thomas Fudge's is a British family-bakery brand, and the range it is known for sits deliberately away from the everyday biscuit shelf: crackers built for cheese, and sweet biscuits built for the end of a meal rather than for elevenses. A florentine fits that brief exactly. It is a patisserie item that happens to be sold in a biscuit pack, and it is a genuinely awkward thing to make at scale, because the caramel has to be spread thin enough to set lacy without running off the tray and the chocolate has to be tempered on afterwards rather than baked in.
What we will not do is tell you what is set into these particular florentines. A florentine is traditionally built on flaked nuts and dried fruit, and the mix varies by baker and by year. The current UK pack carries the actual ingredient list and the actual allergen statement, and that is the version to read before you buy.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our Commitment To The Planet
- The pack that arrives is the current UK retail pack rather than an import made to a different recipe.
- A six-piece pack of an end-of-meal biscuit is a small, finishable format. The most wasteful biscuit in any kitchen is the large assortment that goes soft before anyone reaches the bottom of it.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Thomas Fudge's 6 Dark Chocolate Florentines, please cite teas.co.uk.
The story behind Thomas Fudge's
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
A florentine is one of the few biscuits that is genuinely hard on the drink beside it. It arrives with sugar already high and chocolate already assertive, which means anything sweet, milky or delicately floral next to it will be flattened to nothing. What it wants is bitterness, tannin or heat, in that order, and the pairing is worth thinking about rather than defaulting to whatever is in the pot.
The After-Dinner Plate
The Coffee Pairing
Made with this tea
The After-Dinner Plate
How to make The After-Dinner Plate with Thomas Fudge's Dark Chocolate Florentines.
- 1 florentine per person, 6 to the pack
- 1 strong black tea per person, no sugar
- 200ml water at a full boil per cup
- Lift the pack out of the cupboard five minutes before you want it. Cold chocolate gives you almost no aroma and a waxy chew.
- Brew a black tea properly: full boil, four to five minutes, covered. A pale cup loses to the caramel on the first mouthful.
- Plate one florentine per person rather than passing the pack. Six is a pudding portion set, not a biscuit tin.
- Sip first, then bite. Taking the biscuit first makes the tea taste thin.
Espresso and Florentine
How to make Espresso and Florentine with Thomas Fudge's Dark Chocolate Florentines.
- 1 florentine
- 1 espresso, or 2 teaspoons of strong instant in 60ml
- A glass of cold water
- Pull a short, dark espresso, or paste two teaspoons of a strong instant with a splash of hot water and top to 60ml.
- Serve unsweetened. Sugar in the cup next to a caramel biscuit cancels the whole point of the pairing.
- Take a mouthful of cold water first to clear the palate, then alternate coffee and biscuit.
- Do not reach for milk. A latte turns both halves into the same sweet note.
What you'll end up with: The oldest pairing rule there is, bitterness against sweetness, done properly.
Broken Florentine Ice Cream
How to make Broken Florentine Ice Cream with Thomas Fudge's Dark Chocolate Florentines.
- 2 florentines
- 4 scoops vanilla ice cream
- A pinch of flaky salt
- Break two florentines into rough shards with your hands rather than crushing them. The chew is the thing worth keeping.
- Scoop the ice cream and let it stand a minute so it is soft enough to hold the shards upright.
- Scatter the pieces over and finish with a pinch of flaky salt on the chocolate.
- Serve immediately, before the shards soften into the ice cream.
What you'll end up with: Chew and snap through cold cream, which is what a crumbly biscuit can never give you here.
Chocolate Pot With A Florentine Lid
How to make Chocolate Pot With A Florentine Lid with Thomas Fudge's Dark Chocolate Florentines.
- 4 florentines
- 150g dark chocolate
- 200ml double cream
- A pinch of salt
- Heat 200ml of double cream to just below a simmer and pour it over 150g of chopped dark chocolate with a pinch of salt.
- Stir from the middle outwards until glossy, then divide between four small cups or ramekins.
- Chill for two hours until set.
- Lay a whole florentine flat on each pot just before serving, so it stays brittle rather than absorbing moisture.
What you'll end up with: A brittle lid you crack through into something soft, which is the whole trick of the dish.
The Cheeseboard Finish
How to make The Cheeseboard Finish with Thomas Fudge's Dark Chocolate Florentines.
- 6 florentines
- A hard, salty cheese
- A pot of strong black tea
- Lay the florentines at the sweet end of the board, well away from anything soft or washed-rind.
- Pair them with a hard, salty cheese rather than a creamy one; salt against caramel works where cream against caramel does not.
- Brew a pot of strong black tea instead of opening another bottle, and serve it unsweetened.
- Let the board sit ten minutes at room temperature before anyone starts.
What you'll end up with: A board that ends on chocolate rather than trailing off, and one pack does exactly six people.
Iced Black Tea And Florentines
How to make Iced Black Tea And Florentines with Thomas Fudge's Dark Chocolate Florentines.
- 4 florentines
- 4 bags of a strong black tea
- 1 litre cold water
- Ice
- Drop 4 bags of a strong black tea into 1 litre of cold water and leave it in the fridge overnight.
- Lift the bags out in the morning and keep the tea chilled. Do not sweeten it.
- Pour over ice and serve a florentine alongside, at room temperature rather than from the fridge.
- Cold brewing keeps the tannin and drops the harshness, which is exactly what this pairing wants in warm weather.
What you'll end up with: The after-dinner plate translated to a hot afternoon, and it reads cleaner than the hot version does.
Brewing the perfect cup
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 540 kcal |
| Fat | 34g |
| of which saturates | 15g |
| Carbohydrate | 49g |
| of which sugars | 37g |
| Fibre | 4g |
| Protein | 7.9g |
| Salt | 0.2g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains milk, soya and nuts (almonds), and it may contain gluten, peanuts and sesame. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this barcode: Dark Chocolate (28%) (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Soya Lecithin, Vanilla Flavouring), Almonds (18%), Sugar, Butter (Milk), Cream (Milk), Glucose Syrup, Partially inverted sugar syrup, Sultanas, Candied Mixed Peel (Orange Peel, Glucose Fructose Syrup, Sugar, Lemon Peel), Ginger Syrup, Salt. May also contain other nuts, peanuts, sesame and cereals containing gluten.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Ingredient | Proportion | What it brings |
|---|---|---|
| Caramel base | the body of the piece | The structure of a florentine is a baked caramel rather than a dough, which is why the edges go lacy and brittle while the middle stays chewy. |
| Dark chocolate | the base disc | Cocoa bitterness underneath the caramel. This is the layer that stops a sweet biscuit reading as one flat note and gives the mouthful a finish. |
| Pack count | 6 pieces |
Pack: Thomas Fudge's 6 Dark Chocolate Florentines; six caramel florentines finished on dark chocolate. Best before the date printed on the pack, and best kept sealed once opened.
The pack in front of you is the version to trust at the point of purchase.
Sourcing & blend. Thomas Fudge's 6 Dark Chocolate Florentines is made by Thomas Fudge's, a British family-bakery brand whose range sits deliberately away from the everyday biscuit shelf: crackers built for cheese, and sweet biscuits built for the end of a meal. A florentine is a patisserie item sold in a biscuit pack, and it is awkward to produce at scale, because the caramel has to run thin enough to set lacy without leaving the tray and the chocolate has to be set on afterwards rather than baked in. The pack you receive is the current UK retail pack rather than an import made to a different recipe.
What is in Thomas Fudge's 6 Dark Chocolate Florentines, and what is not:
- In: a baked caramel florentine on a dark chocolate base, six pieces to the pack. The set-in pieces are declared on the pack and we do not list them.
- Not a dunking biscuit: the chocolate base softens immediately in a hot cup and there is no flour structure underneath it. This is a plate biscuit, and that is a construction fact rather than a preference.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Thomas Fudge's 6 Dark Chocolate Florentines, please cite teas.co.uk.
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