{
    "id": 1073044,
    "title": "Thomas Fudge's 6 Milk Chocolate Florentines, 114g",
    "slug": "thomas-fudges-6-milk-chocolate-florentines-114g",
    "type": "product",
    "url": "https://teas.co.uk/product/thomas-fudges-6-milk-chocolate-florentines-114g/",
    "modified": "2026-09-25T23:28:00+01:00",
    "excerpt": "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.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. 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.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.",
    "content_text": "Thomas Fudge's 6 Milk Chocolate Florentines, 114g, 114g, 114g is the gentler half of a pair. A florentine is built the opposite way round from an ordinary biscuit: 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, then finished on a disc of chocolate. Almost no flour is doing structural work, which is why the rim snaps and the middle chews rather than the whole thing crumbling evenly. 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. The Taste Profile\n \nMilk chocolate: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The defining layer and the loudest thing in the piece. Creamy and sweet rather than cocoa-led, sitting on top of the caramel rather than underneath it.\n \nCaramel sweetness: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) High, and higher than in the dark version because nothing is pushing back. This is a sweet thing that has never claimed otherwise.\n \nChew: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Brittle at the lacy edge, softer and chewier towards the middle. Two textures in one piece, and the reason a florentine is worth the money.\n \nBitterness: \u25cf\u25cb\u25cb\u25cb\u25cb (1/5) Almost none, by design. If you want a cocoa edge cutting the sugar, the dark version of this pack is the one to buy.\n\nTeas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Pack\nThomas 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.\nWhat 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.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet\n 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. \n How Does Thomas Fudge's 6 Milk Chocolate Florentines, 114g, 114g, 114g Compare to:\n Thomas Fudge's 6 Dark Chocolate Florentines: the same pack with the other chocolate, and the sharpest comparison there is. Dark gives the caramel something to argue with and finishes cleaner; milk agrees with it and finishes sweeter. The dark version is the better-balanced pack and we rate it higher. This one is the better choice for anyone who finds dark chocolate hard work, and the only one of the two a child will finish. Border Dark Chocolate Raspberry Biscuits, 150g: a different answer to the same after-dinner question. Border gives you a crisp biscuit with fruit acidity cutting the chocolate, which is another way of stopping sweetness running away. The florentine has no snap through the middle and no acidity; it works by chew and caramel instead. Fox's Chocolatey Biscuits Millionaire's Chocolate Cookies, 180g: the supermarket answer to the same craving at a fraction of the price per piece, 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.\n Ideal Serving Conditions\nA 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\n \nServe: One florentine each, on a plate rather than out of the pack. This is a pudding-sized portion and it behaves like one.\n \nTemperature: Room temperature, never fridge-cold. Cold milk chocolate reads waxy, gives almost no aroma and turns the caramel stiff.\n \nDrink: 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.\n \nOrder: Sip first, then bite. Coming to it the other way round makes the drink taste thin for the first mouthful.\n\n The Coffee Pairing\n \nMatch: 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.\n \nAvoid: 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.\n \nLight roasts: They work better than expected. A bright, acidic cup cuts caramel from a different direction, and fruit notes sit well against milk chocolate.\n \nResult: The closest a biscuit pack gets to a plated dessert course, for roughly the price of a single supermarket cake slice.\n\n Serving Notes For Thomas Fudge's 6 Milk Chocolate Florentines, 114g, 114g, 114g\n\nWater temperature: Full boil for the black tea alongside. This pairing wants a properly extracted cup, not a pale one.\n\nSteep: Four to five minutes on a black tea. Under-brewed tea loses to the caramel immediately.\nService: No sugar in the cup. The piece has supplied all of it.\nMilk: 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.\nIced version: Unsweetened cold-brewed black tea over ice is a clean warm-weather match, and it keeps the chocolate out of trouble.\nBest with: Espresso, strong black tea, a plain rooibos, or a mint infusion afterwards to reset the palate.\n Safety And Purity\n\nIngredients and dietary suitability: 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.\nFlorentines are traditionally built on nuts and dried fruit and the mix differs between bakers, so this is a pack to read rather than assume. Milk chocolate contains milk, so this is not a dairy-free product.\nStorage: Cool, dry and away from the oven. Milk chocolate blooms grey in warmth and softens faster than dark does, and the caramel goes sticky in damp.\nChild safety: Keep out of reach of small children, and keep the kettle and the hot cup out of reach while you build the pairing.",
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                "title": "Product Questions",
                "content": "What actually is a florentine?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. Should I buy the milk version or the dark one?Dark if you want the piece to be balanced; milk if you want it to be easy. The caramel base is sweet by construction, so dark chocolate opposes it and milk chocolate agrees with it. We rate the dark pack slightly higher for that reason. This one is the better choice for anyone who finds dark chocolate hard going, and the only one of the two most children will finish. What should I drink with these?Something bitter and unsweetened. A strong black tea brewed at a full boil, or an espresso. A milk chocolate florentine needs more help from the cup than the dark version does, because nothing inside the piece is working against the sugar. Can I have them with a milky tea?You can, but it is the weakest pairing on the page. Milk chocolate, caramel and a milky mug are three sweet layers with nothing holding them apart, and the florentine loses its shape in the mouth. Keep milk to a splash in something strong. Are they any good for dunking?No, and that is a construction fact rather than a preference. The chocolate disc is the structural layer and it softens within a second or two in a hot drink. There is no flour framework underneath to hold the piece together once it goes. This is a plate biscuit. How should I store them?Cool, dry and away from the oven, sealed once opened. Milk chocolate blooms grey in warmth and softens faster than dark chocolate does, and a caramel base goes sticky in damp. Neither is a safety problem and both spoil the piece. Should I keep them in the fridge?No. Cold milk chocolate reads waxy and gives you almost no aroma, and the caramel stiffens so the chew disappears. Five minutes out of a cool cupboard does more for this pack than anything else you can do to 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 the chew survives, and laid whole across a chocolate pot a florentine works as a brittle lid. Break them cold so the chocolate shatters rather than smears. Are they a reasonable small gift?They are a good one. Six pieces in a pack reads as a considered thing rather than a grocery item, and a florentine is recognisably a patisserie object. Pair it with a black tea if you want the gift to make sense as a set. 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."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "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.ComponentProportionWhat 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.Milk chocolatethe base discCreaminess 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 count6 piecesPack: 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."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Thomas Fudge's 6 Milk Chocolate Florentines, 114g, 114g, 114g 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 and milk solids together carry 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. Milk chocolate reads sweeter and creamier in the air than dark does, because the dairy notes are part of what lifts off the surface. Caramel contributes here too, but quietly: the browned-sugar compounds made during the bake are heavier and stay closer to the piece, so they read on the palate rather than in the nose. Temperature governs this stage before anything else. A florentine from a cold cupboard gives almost no aroma at all, because the chocolate is too firm to release it, and milk chocolate suffers worse than dark for being served cold.The flavour spike arrives with the first bite, and it is sweetness travelling fast. A caramel-bound biscuit has no flour buffering the sugar, so there is nothing between the palate and the browned-sugar hit. In the dark version of this pack, cocoa bitterness lands a beat later from underneath and pulls the mouthful back. Here it does not. Milk chocolate arrives alongside the caramel rather than against it, adding dairy sweetness and a creamy weight on top of a base that was already sweet. What stops that becoming shapeless is the bake itself: caramel taken far enough develops toasted, faintly bitter notes of its own, and a florentine baked properly thin has far more surface exposed to that reaction than a thick biscuit ever gets. That toast is the only thing arguing with the sugar in this version, which is why the bake matters more here than it does in the dark one.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. What stays on the palate afterwards is creamy chocolate rather than the clean cocoa of the dark version, and it stays sweet rather than resetting. One is genuinely enough, and a second one in the same sitting will taste flatter than the first.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 has to do more work here than with the dark version, because nothing inside the piece is fighting the sugar. Brew a black tea at a full boil for four to five minutes so the tannin is properly extracted, and leave it unsweetened. Keep milk to a splash in something strong. Do not dunk: the chocolate base is the structural layer and it softens within a second or two in a hot drink, which is construction rather than taste.How water and temperature change it. Two temperatures matter and they pull in opposite directions. The piece wants to be at room temperature so the chocolate releases its aroma and the caramel stays pliable; chilled, it reads waxy and mute, and in a warm kitchen milk chocolate softens, blooms grey and marks the fingers sooner than dark chocolate would. The drink wants to be hot and fully extracted, because tannin and bitterness are what balance the sugar and both come out of a black tea best at a rolling boil. 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, and better than you would expect. An unsweetened cold-brewed black tea over ice keeps its tannin while losing its heat, and against a milk chocolate florentine that reads cleaner in warm weather than a hot cup does."
            },
            {
                "title": "Recipe Ideas",
                "content": "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.\nRecipes, born here first\n The After-Dinner Plate How to make The After-Dinner Plate with Thomas Fudge's Milk 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 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. \n Espresso and Florentine How to make Espresso and Florentine with Thomas Fudge's Milk 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 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. \n Broken Florentine Over Ice Cream How to make Broken Florentine Over Ice Cream with Thomas Fudge's Milk Chocolate Florentines. 5 min 2 servings Easy You'll need 2 florentines 4 scoops good vanilla ice cream A pinch of flaked sea salt Method 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. \n Florentine Lid on a Chocolate Pot How to make Florentine Lid on a Chocolate Pot with Thomas Fudge's Milk Chocolate Florentines. 15 min + 2 hr chill 4 servings Medium You'll need 4 florentines 150g dark chocolate, 70 per cent 200ml double cream 4 small glasses or ramekins Method 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. \n The Cheeseboard Finish How to make The Cheeseboard Finish with Thomas Fudge's Milk Chocolate Florentines. 8 min 4 servings Easy You'll need 2 florentines, broken A hard salty cheese, aged cheddar or pecorino A few dried figs or dates A small glass of something fortified, optional Method 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. \n Iced Black Tea and Florentine How to make Iced Black Tea and Florentine with Thomas Fudge's Milk Chocolate Florentines. 10 min + 8 hr chill 2 servings Easy You'll need 2 florentines 4 bags strong black tea 1 litre cold water Plenty of ice A slice of lemon Method 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."
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