# Thomas Fudge's 6 Dark Chocolate Florentines

## Commerce action policy

**Price:** £4.40 GBP

**Purchase-intent URL:** `https://teas.co.uk/buy/thomas-fudges-6-dark-chocolate-florentines/`

_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/thomas-fudges-6-dark-chocolate-florentines/
**Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent

**Brand:** Thomas Fudge's
**Price:** £4.40 GBP
**GTIN:** 072417201530
**Stock:** instock

## Summary

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.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. 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.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

Thomas Fudge's 6 Dark Chocolate Florentines is a six-piece pack of the one thing in the biscuit aisle that is barely a biscuit. A florentine is built the other way round from everything around it. Instead of a dough with pieces stirred through it, it is a caramel held together by whatever the baker sets into it, baked thin until the edges go lacy and brittle, then finished on a disc of chocolate. There is very little flour doing structural work, which is why a florentine snaps at the rim and chews in the middle rather than crumbling all the way through. The published ingredient list also includes sultanas, almonds, ginger and orange. 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. The Taste Profile
 
Dark chocolate: ●●●●● (5/5) The defining layer. Cocoa depth arriving underneath the sweetness rather than sitting on top of it.
 
Caramel sweetness: ●●●●○ (4/5) High, and meant to be. This is a caramel-bound biscuit and it does not pretend otherwise.
 
Chew: ●●●●○ (4/5) Brittle at the lacy edge, softer and chewier towards the middle. The two textures in one piece are the point.
 
Bitterness: ●●○○○ (2/5) Present and useful. Enough cocoa edge to stop the caramel becoming cloying by the third bite.

Teas.co.uk Curator Rating: 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk 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. 
 How Does Thomas Fudge's 6 Dark Chocolate Florentines Compare to:
 Border Classic Biscuit Sharing Pack, 400g: a completely different purpose. The Border pack is the tin you leave out for a room full of people over an afternoon, with six varieties so that everybody finds something. This is six identical pieces for the end of one meal. If you are buying biscuits for a gathering, buy the Border pack; if you are buying a pudding substitute, buy these. Island Bakery Chocolate and Ginger Organic Biscuits, 133g: the closest neighbour in intent, and the sharper comparison. Island Bakery gives you a crisp, snappy biscuit with heat from the ginger cutting the chocolate. The florentine has no snap through the middle and no spice; it works by chew and caramel instead. Ginger is the better match for a milky tea, the florentine the better match for a black coffee. Fox's Chocolatey Biscuits Millionaire's Chocolate Cookies, 180g: the supermarket answer to the same craving, soft-baked and engineered for consistency. The florentine is thinner, chewier and far more dominated by its chocolate. Buy the Fox's pack for the biscuit tin and these for the plate.
 Ideal Brewing Conditions
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
 
Serve: One florentine each, on a plate rather than out of the pack. This is a pudding-sized portion and it behaves like one.
 
Temperature: Room temperature, not fridge-cold. Cold chocolate mutes the cocoa and turns the caramel waxy.
 
Drink: A strong black tea with no milk and no sugar, brewed properly rather than weakly. Assam, a builder's-strength breakfast blend or a good Ceylon all carry enough tannin to cut through.
 
Order: Sip first, then bite. Coming to it the other way round means the drink tastes thin for the first mouthful.

 The Coffee Pairing
 
Match: A dark-roast espresso or a strong black instant. Bitterness against sweetness is the oldest pairing rule there is and it is the right one here.
 
Avoid: A latte, a flat white or anything with a lot of milk. Milk and caramel together turn the whole mouthful into one undifferentiated sweet note.
 
Light roasts: They work better than you would expect. A bright, acidic cup cuts caramel from a different direction, and the fruit notes sit well against dark chocolate.
 
Result: The closest thing a biscuit pack gets to a plated dessert course.

 Brewing Notes For Thomas Fudge's 6 Dark Chocolate Florentines

Water temperature: Full boil for the black tea you serve alongside; this pairing wants a properly extracted cup, not a pale one.

Steep: Four to five minutes on a black tea. Under-brewed tea loses to the caramel immediately.
Service: No sugar in the cup. The biscuit has supplied it.
Milk: A splash is fine on a strong Assam. A milky mug is not; it turns the pairing sweet on both sides.
Iced version: Cold-brewed black tea over ice, unsweetened, is an unexpectedly good summer match for a chocolate florentine.
Best with: Espresso, strong black tea, a dark rooibos, or an after-dinner mint infusion if you want to reset the palate afterwards.
 Safety And Purity

Ingredients and dietary suitability: 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.
Florentines are traditionally built on nuts and dried fruit, and the mix differs between bakers, so this is a pack to read rather than assume.
Storage: Cool, dry and away from the oven. Chocolate blooms grey in warmth and the caramel goes sticky in damp; neither is a safety problem but both spoil the piece.

## Product Questions

What actually is a florentine?It is a caramel-bound biscuit rather than a flour-based one. The caramel is spread thin and baked until the edges go lacy and brittle, then a disc of chocolate is set on the underside. That construction is why it snaps at the rim and chews in the middle instead of crumbling evenly like a shortbread. Why dark chocolate rather than milk?Because the base is already sweet. A caramel biscuit with milk chocolate on it reads as one flat sugary note all the way through. Dark chocolate puts cocoa bitterness underneath the caramel and gives the piece a finish, which is the whole reason this version works and the milk version of the idea usually does not. How many are in the pack?Six florentines to the pack. Judge it as a pudding portion rather than as a biscuit and the number reads correctly. What should I drink with these?Something bitter and unsweetened. A strong black tea with no sugar, an Assam or a properly brewed breakfast blend, or a dark espresso. The biscuit has supplied all the sweetness the mouthful needs, so the drink's job is to cut it rather than to join in. Can I have them with a milky tea?You can, but it is the weaker pairing. Milk rounds off exactly the edge that makes the florentine interesting, and a milky mug next to a caramel biscuit turns the whole thing sweet on both sides. A splash in a strong Assam is fine; a pale, milky builder's mug is not. Are they any good for dunking?No, and we would not buy them for that. The chocolate base goes soft immediately in a hot cup and there is no biscuit structure underneath it to hold the piece together. Dunk a digestive and put these on a plate instead. How should I store them?Cool, dry, sealed and away from the oven or a sunny windowsill. Warmth makes chocolate bloom grey and damp makes the caramel sticky. Neither is a safety issue but both spoil the texture, and texture is most of what you are buying here. Should I keep them in the fridge?No. Fridge-cold chocolate loses most of its aroma and the caramel turns hard and waxy rather than chewy. If the kitchen is very warm, a cool cupboard is better than the fridge, and anything that has been chilled should come back to room temperature before you serve it. Can I use them in a pudding rather than eat them whole?Yes, and they are better at it than most biscuits. Broken over ice cream they keep their chew where a crumbly biscuit would turn to dust, and a whole one laid on a set chocolate pot gives you a brittle lid over a soft filling. The Recipe Ideas tab has the builds. Are they a reasonable small gift?They work well as the biscuit half of a tea-and-biscuit pairing gift, because six is a sensible number to give and the pack is not a tin anyone has to store for a year. Put them with a strong unflavoured black tea rather than with something floral and the pairing makes sense on the plate. 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.

## Ingredients & Nutrition

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.Typical values per 100g, as publishedPer 100gEnergy540 kcalFat34gof which saturates15gCarbohydrate49gof which sugars37gFibre4gProtein7.9gSalt0.2gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsCaramel basethe body of the pieceThe 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 chocolatethe base discCocoa 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 count6 piecesPack: 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.

## Flavour Science

The flavour of Thomas Fudge's 6 Dark Chocolate Florentines is built in three layers, and reading them in order explains exactly why the piece tastes the way it does from the first snap of the edge to the last of the chocolate.The outer layer is aromatic, and on a florentine it is almost entirely chocolate. Cocoa carries a large number of volatile compounds and they sit on the surface of the set disc, which is why the pack smells of chocolate the moment it is opened and why the aroma is strongest in the first few seconds after a piece is lifted. Caramel contributes here too, but quietly: the browned-sugar notes made during the bake are heavier molecules that stay closer to the piece and read more on the palate than in the air. This is also why temperature matters before anything else. A florentine straight from a cold cupboard gives you almost no aroma at all, because the chocolate is too firm to release it, and five minutes at room temperature changes the piece more than any other single thing you can do to it.The flavour spike arrives with the first bite and it is sweetness, arriving fast. A caramel-bound biscuit has no flour buffering the sugar, so there is nothing between your palate and the browned-sugar hit, and this is the moment the product either works or becomes cloying. What saves it is the dark chocolate underneath, which lands a beat later and from a different direction: cocoa bitterness rising underneath the caramel rather than sitting on top of it. The bake matters to this stage as well. Caramel taken further develops toasted, faintly bitter notes of its own, and a florentine baked properly thin has more surface exposed to that reaction than a thick biscuit ever gets. The result is a middle that is unambiguously sweet but not one-dimensional, and it is the reason the milk-chocolate version of this idea usually fails where this one does not.The base structure is the lingering finish, and it is texture as much as taste. A florentine has two textures in one piece: the lacy rim snaps and dissolves quickly, while the middle chews and holds on, so the finish arrives in two stages rather than one. Underneath both, the cocoa stays on the palate after the sugar has gone, which is what makes the piece feel finished rather than merely sweet and is why one is genuinely enough. A crumbly biscuit clears away and invites the next; this one occupies the mouth and closes the plate.Getting it right in the cup. Serve at room temperature, never fridge-cold, and give the pack five minutes out of a cool cupboard before anybody eats one. One piece per person on a plate rather than the pack passed round: six is a pudding portion set, not a tin. The drink alongside should be bitter and unsweetened, because the biscuit has already supplied all the sugar the mouthful can carry. A black tea brewed at full boil for four to five minutes has the tannin to cut caramel; a pale, under-brewed cup does not and will simply taste thin next to it. Do not sweeten the cup, and keep milk to a splash in something strong rather than a mugful in something weak. Do not dunk. The chocolate base is the structural layer and it softens within a second or two in a hot drink, which is a construction fact rather than a matter of taste.How water and temperature change it. Two temperatures matter here and they pull in opposite directions. The biscuit wants to be warm-ish, around room temperature, so the chocolate releases its aroma and the caramel stays pliable; chilled, the piece reads waxy and mute, and in a hot kitchen the chocolate softens, blooms grey and loses its snap. The drink wants to be hot and fully extracted, because tannin and bitterness are what balance the sugar, and both are extracted best at a full rolling boil on a black tea. Water quality feeds into that: in a hard-water area a black tea brews flatter and loses some of the astringency this pairing depends on, so a slightly longer steep, or a filter jug, does more for the plate than changing the biscuit. Cold drinks work too but differently, and better than you would expect. An unsweetened cold-brewed black tea over ice keeps its tannin while losing its heat, and against a chocolate florentine that reads cleaner in warm weather than a hot cup does.

## Recipe Ideas

Thomas Fudge's 6 Dark Chocolate Florentines is a plate biscuit rather than a dunker, which changes what to do with it: the builds that suit a crumbly biscuit turn this one to nothing, and the builds that want chew and a chocolate edge flatter it. Six below cover the after-dinner plate, the espresso pairing, an ice cream, a chocolate pot lid, a cheeseboard finish and an iced tea serve.
Recipes, born here first
 The After-Dinner Plate How to make The After-Dinner Plate with Thomas Fudge's Dark Chocolate Florentines. 6 min 6 servings Easy You'll need 1 florentine per person, 6 to the pack 1 strong black tea per person, no sugar 200ml water at a full boil per cup Method 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. 4 min 1 serving Easy You'll need 1 florentine 1 espresso, or 2 teaspoons of strong instant in 60ml A glass of cold water Method 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. 5 min 2 servings Easy You'll need 2 florentines 4 scoops vanilla ice cream A pinch of flaky salt Method 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. 15 min + chill 4 servings Medium You'll need 4 florentines 150g dark chocolate 200ml double cream A pinch of salt Method 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. 5 min 6 servings Easy You'll need 6 florentines A hard, salty cheese A pot of strong black tea Method 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. 10 min + overnight 4 servings Easy You'll need 4 florentines 4 bags of a strong black tea 1 litre cold water Ice Method 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.

---

_Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._