Tunnock's Dark Chocolate Coated Caramel Wafer Biscuits Multipack, 8 x 30g
People tend to arrive here from the red-foil version, usually because it had started tasting too sweet to them. The wafer and the caramel are unchanged; only the coating has moved, and that turns out to be enough. Dark chocolate does not mean dairy-free, though, and a great many dark coatings carry milk, so the current pack is the place to settle that. Wheat wafer, so no good for a coeliac. Best at the end of a meal rather than at eleven in the morning.
Tunnock's Dark Chocolate Coated Caramel Wafer Biscuits Multipack, in brief.
Tunnock's Dark Chocolate Coated Caramel Wafer is the same wafer and the same caramel as the familiar milk version under a dark coating, eight wrapped wafers in a 248g pack, picked into the Teas.co.uk curator selection as the version that balances itself.
A caramel wafer keeps its entire flavour in the caramel, and milk chocolate only adds sweetness on top of sweetness. Cocoa solids pull the other way, which is what makes this the version you can serve after dinner or drink with a lighter tea. Not an upgrade, though: if you like the milk one for being sweet, this will read as wrong.
That makes the dark version a functional correction rather than a posh one. Cocoa solids carry bitterness, which is the only thing capable of balancing a product this sweet from the inside rather than relying entirely on the cup beside it. The result is a biscuit you can serve after dinner, hand to someone who says they find the milk one too much, or drink with something milder than a builder's brew. It is not, however, a straight upgrade: if you like the milk wafer precisely because it is sweet, the dark one will read as wrong.
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. The net weight question, pairing and storage are also covered in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Tunnock's
Tunnock's is a family firm from Uddingston in Lanarkshire, and the Caramel Wafer is the product it is known for across Britain and well beyond. The dark-coated version is the same biscuit for a different palate rather than a limited edition or a seasonal exercise, and it is the one that quietly converts people who grew out of the milk one. The individual wrapper is as recognisable as the biscuit inside it, and it is the reason a Tunnock's travels where a loose biscuit does not.
Tunnock's heritage is Scottish; that is company heritage and not a claim about where this particular pack was made.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Count and weight: eight wafers in a two hundred and forty-eight gram pack, which is thirty-one grams each on the stated figures.
- What it is not: not a dunker, not a dairy-free biscuit by default, and not an upgrade on the milk version so much as a different answer.
Ideal Serving Conditions
Everything that makes the milk version temperature-sensitive applies here, plus one extra factor: a dark coating shows a pale bloom more visibly than a milk one when it has been warm, so a badly stored pack announces itself.
The After Dinner Serve
- With espresso: the pairing the milk version cannot manage. Bitterness in the biscuit and bitterness in the cup read as one thing rather than a clash.
- Room temperature: for the soft caramel pull, which is what makes this feel like a pudding rather than a snack.
- One each: at thirty-one grams a wafer this is a properly sized after-dinner sweet, which the milk version rarely manages because it is simply too sweet at that point in a meal.
- Do not dunk: warm caramel collapses rather than softening. The coating wraps the whole wafer, so there is no clean way in.
The Lighter Tea Serve
- With a milder tea: because the coating supplies the bitterness, this version does not need a builder's brew to hold it up. An Earl Grey or a lighter Ceylon works where it would be overwhelmed by the milk wafer.
- From the fridge: the caramel firms, the chew becomes a snap and the cocoa comes forward. Cold suits the dark version more than it suits the milk one.
- With fruit: orange or sharp apple beside a dark caramel wafer makes a plate that needs nothing else.
- Not with hot chocolate: the one pairing that defeats both versions equally.
Getting It Right with a Hot Drink
- Pairing: espresso, black coffee, Earl Grey, a lighter Ceylon, or a strong Assam if you want it to disappear into the cup.
- Avoid: hot chocolate and any sweetened drink.
- Dunking: no.
- Storage: cool and dry. Warm storage softens the caramel until it runs, and a dark coating that has warmed and re-set blooms pale and stays that way.
- Best with: after a meal, a mid-afternoon coffee, a walk, or a tin that needs to hold something reliable for months.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Tunnock's Dark Chocolate Coated Caramel Wafer Biscuits Multipack, 8 x 30g, please cite teas.co.uk.
The story behind Tunnock'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
Tunnock's Dark Chocolate Coated Caramel Wafer Biscuits Multipack, 8 x 30g brings its own bitterness, which opens up places the milk version cannot go: after dinner, beside a coffee, and next to fruit. Six builds below cover the after-dinner wafer, a milk and dark tasting, an affogato, orange fridge squares, a cheesecake topping and the lighter tea pairing.
Made with this tea
The After Dinner Wafer
How to make The After Dinner Wafer with Tunnock's Dark Chocolate Caramel Wafer.
- 2 Tunnock's Dark Chocolate Caramel Wafers
- 2 espressos, unsweetened
- Cold water alongside
- Serve the wafers at room temperature so the caramel still pulls. This is the build where you want softness, not snap.
- Pull two espressos and leave them unsweetened.
- Alternate bites and sips. Bitterness in the biscuit and bitterness in the cup read as one idea rather than a clash, which is the pairing the milk version cannot manage.
- Finish with cold water.
What you'll end up with: A thirty-one gram after-dinner sweet that finishes a meal properly.
Milk and Dark Side by Side
How to make Milk and Dark Side by Side with Tunnock's Dark Chocolate Caramel Wafer.
- 2 Tunnock's Dark Chocolate Caramel Wafers
- 2 Tunnock's Milk Chocolate Caramel Wafers
- A pot of medium-strength tea
- Cold water between
- Unwrap one of each and cut both in half so everyone gets to compare properly.
- Eat the dark one first. Taken the other way round the milk version flattens your palate and the dark one just tastes odd.
- Drink water between, not tea, so the comparison is between the two biscuits rather than between two cups.
- Note which one tastes more of caramel. Most people say the dark one, which surprises them.
What you'll end up with: A side-by-side tasting, and the only reliable way to find out which of the two belongs in your cupboard.
Dark Wafer Affogato
How to make a Dark Wafer Affogato with Tunnock's Dark Chocolate Caramel Wafer.
- 2 Tunnock's Dark Chocolate Caramel Wafers
- 4 scoops vanilla ice cream
- 2 hot espressos
- Put two scoops of vanilla ice cream into each cold glass.
- Pour a hot espresso over each at the table, not in the kitchen.
- Break a wafer over the top so the caramel meets the hot coffee and begins to soften.
- Eat at once, while there is hot, cold and crisp in the same spoon.
What you'll end up with: The classic affogato with the biscuit built in, and the dark coating stops the whole thing tipping into sweetness.
Dark Wafer and Orange Fridge Squares
How to make Dark Wafer and Orange Fridge Squares with Tunnock's Dark Chocolate Caramel Wafer.
- 5 Tunnock's Dark Chocolate Caramel Wafers
- 100g butter
- 2 tablespoons golden syrup
- 200g digestive biscuits
- Zest of 2 oranges
- 200g dark chocolate to top
- Chop five wafers into chunks, chilling them first if the kitchen is warm so the caramel cuts rather than smears.
- Melt 100g of butter with 2 tablespoons of golden syrup and stir in 200g of crushed digestives and the zest of two oranges off the heat.
- Fold in the wafer chunks, press into a lined 20cm tin and level it firmly.
- Pour over 200g of melted dark chocolate, chill for two hours and cut into twelve squares.
What you'll end up with: Citrus and cocoa is an old pairing, and orange zest is what stops a fridge cake made of caramel wafers becoming too much. Keeps five days in a cool tin.
Dark Wafer Cheesecake Topping
How to make a Dark Wafer Cheesecake Topping with Tunnock's Dark Chocolate Caramel Wafer.
- 3 Tunnock's Dark Chocolate Caramel Wafers
- 1 chilled cheesecake
- A pinch of flaky salt
- Chill three wafers for thirty minutes so they chop into shards rather than squashing.
- Chop them roughly and scatter over a chilled cheesecake just before serving.
- Add a pinch of flaky salt across the top.
- Serve immediately, before the caramel softens into the surface.
What you'll end up with: Crunch, caramel and cocoa from one ingredient, and the salt does the last bit of balancing the coating started.
The Lighter Tea Pairing
How to make The Lighter Tea Pairing with Tunnock's Dark Chocolate Caramel Wafer.
- 1 Tunnock's Dark Chocolate Caramel Wafer
- 1 cup of Earl Grey or a lighter Ceylon
- Freshly boiled water
- Brew the tea to its normal strength rather than extra strong. The biscuit is supplying its own balance here, so the cup does not have to.
- Drink it without sugar and without milk if the tea will take it.
- Eat the wafer alongside, never dunked.
- Compare with the milk version in the same cup if you have one. It will flatten the tea completely.
What you'll end up with: The pairing that proves the point of the dark coating: a tea this light has no chance against the milk wafer and holds its own easily against this one.
What’s in it, what to know
Inside the pack
| Component | Proportion | What it brings |
|---|---|---|
| Format | 8 wafers, 248g in the pack (31g a wafer on the stated figures) | Each wafer individually wrapped. One published listing describes the product as 8 x 30g; the pack net weight governs. |
Pack: Tunnock's Dark Chocolate Coated Caramel Wafer Biscuits Multipack, 8 x 30g; eight individually wrapped caramel wafers coated in dark chocolate. Store cool and dry; warm storage softens the caramel and blooms the coating. Read the net weight, the ingredient list, the allergen advice and the best-before date off the current UK pack, particularly as the published listings disagree between 240g and 248g.
Characterising components shown.
Sourcing & blend. Tunnock's Dark Chocolate Coated Caramel Wafer Biscuits Multipack, 8 x 30g is made by Tunnock's, a family firm from Uddingston in Lanarkshire, and the Caramel Wafer is the product the company is known for across Britain and well beyond it. The dark-coated version is the same biscuit built for a different palate rather than a limited edition, and it is the one that quietly converts people who grew out of the milk version. The individual wrapper is as recognisable as the biscuit inside it and is why a Tunnock's travels where a loose biscuit does not.
What's in Tunnock's Dark Chocolate Coated Caramel Wafer Biscuits Multipack, 8 x 30g, and what isn't:
- In: layers of thin wheat wafer with caramel between them, coated in dark chocolate, eight wafers to the pack and each one sealed separately.
- Contains gluten: the wafer is a wheat product and is not suitable for a coeliac diet.
- A net weight to check: our pack figure is 248g and one published listing describes the product as 8 x 30g. The weight printed on the current UK pack governs.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Tunnock's Dark Chocolate Coated Caramel Wafer Biscuits Multipack, 8 x 30g, please cite teas.co.uk.
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