Thomas Fudge's 6 Milk Chocolate Florentines, 114g
There is no dough in a florentine. That is the thing to understand before buying six of them: what you are holding is caramel that has been baked until it set, with pieces suspended in it, finished underneath with chocolate. It behaves accordingly. The thin lacy rim where the caramel ran furthest is brittle and shatters; the middle, where it pooled, chews. One piece gives you both textures and the contrast is most of the pleasure. A biscuit cannot do that, because a dough bakes to one texture throughout. Damp is what ruins them, not age, and it takes the rim first, so an opened pack wants closing properly and keeping well away from a kettle or a steaming pan. Six pieces is a set rather than a stock, and the product is better for it.
Thomas Fudge's 6 Milk Chocolate Florentines, in brief.
Thomas Fudge's 6 Milk Chocolate Florentines, 114g, 114g, 114g is a six-piece pack of thin, chewy caramel florentines finished on milk chocolate, the end-of-meal biscuit rather than the everyday dunker, picked into the Teas.co.uk selection as the softer, sweeter half of a pair with the dark chocolate version.
Milk rather than dark is the decision that defines it: caramel and chocolate pulling the same way instead of against each other, so it is sweeter, creamier and much easier on a first bite.
The chocolate here is milk, and that single decision changes the pack completely. A caramel base is already sweet by construction, so milk chocolate on top of it adds rather than opposes. The dark version of this florentine works by contrast, cocoa bitterness landing underneath the caramel and giving the piece somewhere to finish. This one works by agreement: caramel and milk chocolate pulling in the same direction, softer, creamier and considerably easier to like on the first bite. That is a pudding price rather than a biscuit price, and it reads correctly once you treat the pack as a pudding.
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 its range 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 exactly. It is a patisserie item that happens to be sold in a biscuit pack, and an awkward one to make at scale, because the caramel has to run thin enough to set lacy without leaving 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, the mix varies by baker and by production year, and the current UK pack carries the actual ingredient list and the actual allergen statement. 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.
- Six pieces is a finishable format. The most wasteful thing in any kitchen is the large assortment that goes soft before anyone reaches the bottom of it.
Ideal Serving Conditions
A milk chocolate florentine is harder on the drink beside it than the dark one is, not easier. It arrives with the sugar high and nothing in the piece itself working against it, so the whole job of balance falls on the cup. Anything sweet, milky or delicately floral next to it disappears. What it wants is bitterness or tannin, and more of it than you would think.
The After-Dinner Plate
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Serve: One florentine each, on a plate rather than out of the pack. This is a pudding-sized portion and it behaves like one.
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Temperature: Room temperature, never fridge-cold. Cold milk chocolate reads waxy, gives almost no aroma and turns the caramel stiff.
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Drink: A strong black tea, no milk and no sugar, brewed properly rather than weakly. An Assam or a builder's-strength breakfast blend carries enough tannin to cut through.
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Order: Sip first, then bite. Coming to it the other way round makes the drink taste thin for the first mouthful.
The Coffee Pairing
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Match: A dark-roast espresso, or a strong black instant. Bitterness against sweetness is the oldest pairing rule there is and this piece needs it more than most.
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Avoid: A latte, a flat white, a hot chocolate. Milk chocolate plus caramel plus steamed milk is three sweet layers and nothing to hold them apart.
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Light roasts: They work better than expected. A bright, acidic cup cuts caramel from a different direction, and fruit notes sit well against milk chocolate.
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Result: The closest a biscuit pack gets to a plated dessert course, for roughly the price of a single supermarket cake slice.
Serving Notes For Thomas Fudge's 6 Milk Chocolate Florentines, 114g, 114g, 114g
- Water temperature: Full boil for the black tea 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 piece has supplied all of it.
- Milk: A splash in a strong Assam is fine. A milky mug is not, and it is a worse idea here than with the dark version.
- Iced version: Unsweetened cold-brewed black tea over ice is a clean warm-weather match, and it keeps the chocolate out of trouble.
- Best with: Espresso, strong black tea, a plain rooibos, or a mint infusion afterwards to reset the palate.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Thomas Fudge's 6 Milk Chocolate Florentines, 114g, 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
Thomas Fudge's 6 Milk Chocolate Florentines, 114g, 114g, 114g is a plate biscuit rather than a dunker, and it is sweeter than the dark version of the same pack, so everything below is built around giving the sugar something to work against. Six builds cover the after-dinner plate, the espresso pairing, an ice cream, a chocolate pot lid, a cheeseboard finish and an iced tea serve.
Made with this tea
The After-Dinner Plate
How to make The After-Dinner Plate with Thomas Fudge's Milk 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 milk chocolate gives almost no aroma and a stiff, waxy chew.
- Brew the tea properly: full boil, four to five minutes, covered. A pale cup has no chance against this much sugar.
- 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 Milk Chocolate Florentines.
- 1 florentine
- 1 espresso, or 2 teaspoons of strong instant in 60ml
- A glass of cold water
- Pull the espresso short and drink it unsweetened. Sugar in the cup removes the only thing balancing the plate.
- Bring the florentine to room temperature first, which matters more with milk chocolate than with dark.
- Alternate sips and bites rather than finishing one then the other.
- Follow with cold water. It resets a palate that a creamy chocolate leaves coated.
What you'll end up with: The classic bitter-against-sweet pairing, and the one that makes the milk version work as well as the dark.
Broken Florentine Over Ice Cream
How to make Broken Florentine Over Ice Cream with Thomas Fudge's Milk Chocolate Florentines.
- 2 florentines
- 4 scoops good vanilla ice cream
- A pinch of flaked sea salt
- Chill the florentines for ten minutes so the chocolate shatters cleanly rather than bending.
- Break them into large shards with your hands, not a knife. Shards keep the chew; crumbs lose it.
- Scatter over the ice cream and add the smallest pinch of sea salt.
- Serve at once. The shards soften within a few minutes once they meet the ice cream.
What you'll end up with: A sundae with two textures and a salt edge doing the job the dark chocolate would have done.
Florentine Lid on a Chocolate Pot
How to make Florentine Lid on a Chocolate Pot with Thomas Fudge's Milk Chocolate Florentines.
- 4 florentines
- 150g dark chocolate, 70 per cent
- 200ml double cream
- 4 small glasses or ramekins
- Heat the cream to just below a simmer, pour it over the chopped dark chocolate and stir until smooth.
- Divide between the glasses and chill for two hours until set.
- Lay one florentine flat across the top of each glass just before serving.
- Eat by cracking through the lid into the pot. The dark chocolate underneath supplies the bitterness the florentine does not have.
What you'll end up with: A dessert that fixes the one weakness of the milk version by putting the dark chocolate in the pot instead of on the biscuit.
The Cheeseboard Finish
How to make The Cheeseboard Finish with Thomas Fudge's Milk Chocolate Florentines.
- 2 florentines, broken
- A hard salty cheese, aged cheddar or pecorino
- A few dried figs or dates
- A small glass of something fortified, optional
- Break the florentines into shards and set them at one end of the board.
- Pair each shard with a sliver of hard salty cheese rather than a soft creamy one. Salt is what cuts caramel when bitterness is not available.
- Add the dried fruit between them to bridge the two.
- Serve at room temperature throughout, cheese and biscuit alike.
What you'll end up with: The end of a meal without a separate pudding course, and a use for a sweet biscuit that a savoury board can actually take.
Iced Black Tea and Florentine
How to make Iced Black Tea and Florentine with Thomas Fudge's Milk Chocolate Florentines.
- 2 florentines
- 4 bags strong black tea
- 1 litre cold water
- Plenty of ice
- A slice of lemon
- Cold-brew the tea in the fridge for eight hours, then lift the bags out. Cold brewing keeps the tannin and loses the stewed edge.
- Pour over a tall glass of ice with a slice of lemon, unsweetened.
- Serve the florentines at room temperature beside it rather than chilled with it.
- Do not sweeten the glass at any point. The biscuit has supplied everything the mouthful needs.
What you'll end up with: A warm-weather version of the after-dinner plate that keeps the tannin and drops the heat.
What’s in it, what to know
Inside the pack
| Component | 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. |
| Milk chocolate | the base disc | Creaminess and sweetness set across the underside. Unlike a dark disc it agrees with the caramel rather than opposing it, which is what makes this the gentler of the two packs. |
| Pack count | 6 pieces |
Ingredients and allergens. Per the published ingredient list for this product 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 product: Belgian Milk Chocolate (34%) (Sugar, Cocoa Butter, Dried Whole Milk, Cocoa Mass, Emulsifier (Soya Lecithin), Flavourings), Almonds (23%), Sugar, Butter (Milk), Whipping Cream (Milk), Candied Mixed Peel (Orange Peel, Glucose-Fructose Syrup, Sugar, Lemon Peel), Glucose Syrup, Partially Inverted Refiners Syrup, Dried Cranberries (Cranberries, Sugar), Sultanas, Salt.
Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.
Pack: Thomas Fudge's 6 Milk Chocolate Florentines, 114g; six caramel florentines finished on milk 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 & recipe. Thomas Fudge's 6 Milk Chocolate Florentines, 114g 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 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 Milk Chocolate Florentines, 114g, and what is not:
- In: a baked caramel florentine on a milk chocolate base, six pieces to the pack. The set-in pieces are declared on the pack and we do not list them.
- Milk chocolate means milk: this is not a dairy-free or a vegan product. That follows from the name on the front of the pack rather than from any panel we have read.
- Not a dunking biscuit: the chocolate base softens immediately in a hot cup and there is no flour structure underneath it. That is construction, not 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 Milk Chocolate Florentines, 114g, please cite teas.co.uk.
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