# Tunnock's Dark Chocolate Coated Caramel Wafer Biscuits Multipack, 8 x 30g ## Commerce action policy **Price:** £3.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/tunnocks-dark-chocolate-coated-caramel-wafer-biscuits-multipack-8-x-30g/` _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/tunnocks-dark-chocolate-coated-caramel-wafer-biscuits-multipack-8-x-30g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Tunnock's **Price:** £3.60 GBP **GTIN:** 5010975088205 **Stock:** instock ## Summary 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.Ingredients and dietary suitability: 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.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.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. ## Description Tunnock's Dark Chocolate Coated Caramel Wafer is the same wafer and the same caramel as the familiar milk version under a different coating, and the change is more consequential than it sounds. A caramel wafer has its entire flavour in the caramel: the wafer contributes nothing by design and milk chocolate contributes sweetness on top of sweetness. Swap in a dark coating and, for the first time, something in the biscuit pulls the other way. 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. The Taste Profile Caramel: ●●●●● (5/5) Unchanged, and still the entire flavour of the biscuit underneath the coating. Dark Chocolate: ●●●●○ (4/5) The only counterweight in the product. Cocoa solids bring bitterness that milk chocolate cannot. Sweetness: ●●●●○ (4/5) High, but visibly pulled back from the milk version. That difference is the entire reason this variant exists. Wafer: ●○○○○ (1/5) No flavour by design, and the reason a wet caramel can sit against it for months without softening it. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk 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. How Does Tunnock's Dark Chocolate Coated Caramel Wafer Biscuits Multipack, 8 x 30g Compare to: Tunnocks Milk Chocolate Caramel Wafer Biscuits Multipack, 240g: the direct sibling. Same wafer, same caramel, same count, and a milk coating that adds sweetness where this one removes it. If you have only ever had the milk version, a pack of each is the way to find out which you actually prefer. McVitie's Signature Dark Chocolate Rounds Biscuits, 109g: also a dark coating, but on a plain thin round rather than over caramel, so it is far less sweet overall. The Signature rounds are a tin biscuit; these are a tea-break one. Cadbury Dairy Milk Fingers Salted Caramel Flavour Biscuits, 114g: the other way of balancing caramel, with salt instead of bitterness. Both work, and they taste nothing like each other. Salt sharpens the caramel; cocoa argues with it. 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. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. ## Product Questions What actually changes when the coating goes dark?The balance. A caramel wafer keeps its entire flavour in the caramel, and milk chocolate only adds sweetness on top of it. Cocoa solids carry bitterness, so for the first time something inside the biscuit pulls the other way rather than leaving the job to the cup. How many wafers are in the pack?Eight wafers in a 248g pack, which is thirty-one grams each on the stated figures. Is the pack 240g or 248g?Our pack figure is 248g. We would rather flag that than quietly pick a side: the net weight printed on the current UK pack is the one that governs. What should I drink with it?An espresso is the pairing the milk version cannot manage, because bitterness in the biscuit and bitterness in the cup read as one thing. It also works with a milder tea, an Earl Grey or a lighter Ceylon, which the milk wafer would simply overwhelm. Can I dunk it?No. The coating wraps the whole wafer and warm caramel collapses rather than softening. That is true of both versions. Cupboard or fridge?Cold suits the dark version rather more than the milk one. The caramel firms, the chew becomes a snap and the cocoa comes forward. Warm storage is the only real mistake: the caramel begins to run and a dark coating blooms pale and stays that way. Is it an upgrade on the milk wafer?No, and we would rather not pretend otherwise. It is a different answer. If you like the milk version precisely because it is sweet, the dark coating will read as wrong to you. If you find the milk one too much, this is the one to buy. What food goes with it?Orange or a sharp apple. Citrus and cocoa is an old pairing, and the acidity handles what is left of the caramel's sweetness. It makes a plate that needs nothing else on it. ## Ingredients & Nutrition ComponentProportionWhat it bringsFormat8 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. ## Flavour Science The flavour of Tunnock's Dark Chocolate Coated Caramel Wafer Biscuits Multipack, 8 x 30g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first crack to the last swallow.The outer layer is the dark coating, and it is doing three jobs rather than the two a milk coating manages. It flavours, it holds a stack of thin wafer layers and soft caramel physically together, and it keeps atmospheric moisture away from the wafer inside. The third job is the reason an unwrapped Tunnock's sits crisp on a saucer for hours. What changes with a dark coating is the first job: cocoa solids give the surface a roasted, faintly astringent character that arrives before the caramel does, so the biscuit opens on something other than sugar for the first time.The flavour spike is still the caramel, and it is still effectively the whole taste of the biscuit, because the wafer contributes nothing by design. What has changed is what it lands against. In the milk version the caramel's sweetness meets more sweetness and simply accumulates. Here it meets bitterness, and the two do not cancel so much as separate: you taste the milky burnt-sugar character of the caramel more distinctly because the sugar is no longer the only thing in the mouth. That is why people who find the milk version cloying often describe this one as tasting more of caramel rather than less.The base structure is the wafer and the finish that follows it. The wafer is baked almost to nothing, with very little in it to absorb moisture, which is how it survives against wet caramel for months and why the eat runs as a crisp shatter followed by a caramel pull followed by the layers collapsing. The finish is where the dark version parts company most clearly from the milk one: cocoa leaves a dry, faintly tannic tail that keeps going for several seconds after the sugar has cleared, so the biscuit ends on something rather than simply stopping. That tail is what makes it work after a meal.Getting it right in the cup. As with the milk version, this does not go in the cup: the coating wraps the whole wafer and warm caramel collapses rather than softening. What changes is the range of drinks it will sit beside. The milk wafer demands a strong unsweetened black tea, because the cup has to supply all the balance. This one supplies its own, so it opens up an espresso, where bitterness in the biscuit and bitterness in the cup read as a single idea, and it also works with a milder tea, an Earl Grey or a lighter Ceylon, which the milk version would flatten completely. A strong Assam still works but is arguably wasted here. Hot chocolate defeats both versions equally.How water and temperature change it. Everything true of the milk version is true here, with one visible addition. At room temperature the caramel is soft and pulls as you bite; straight from the fridge it firms, the chew becomes a clean snap, the wafer layers read more distinctly and the cocoa comes forward because cold suppresses sugar perception more than it suppresses bitterness. Cold suits the dark version rather better than the milk one for that reason. Warm storage remains the one genuine mistake: the caramel begins to run and the wafer eventually takes moisture from it, and a dark coating that has warmed and re-set shows a pale bloom far more visibly than a milk one, so a badly kept pack announces itself. Humidity matters little, because the coating and the wrapper together keep water vapour out, which is exactly why this biscuit travels. ## Recipe Ideas 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. Recipes, born here first The After Dinner Wafer How to make The After Dinner Wafer with Tunnock's Dark Chocolate Caramel Wafer. 4 min 2 servings Easy You'll need 2 Tunnock's Dark Chocolate Caramel Wafers 2 espressos, unsweetened Cold water alongside Method 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. 6 min 2 people Easy You'll need 2 Tunnock's Dark Chocolate Caramel Wafers 2 Tunnock's Milk Chocolate Caramel Wafers A pot of medium-strength tea Cold water between Method 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. 5 min 2 glasses Easy You'll need 2 Tunnock's Dark Chocolate Caramel Wafers 4 scoops vanilla ice cream 2 hot espressos Method 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. 20 min + 2 hours chill 12 squares Easy You'll need 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 Method 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. 5 min 1 cheesecake Easy You'll need 3 Tunnock's Dark Chocolate Caramel Wafers 1 chilled cheesecake A pinch of flaky salt Method 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. 5 min 1 tea break Easy You'll need 1 Tunnock's Dark Chocolate Caramel Wafer 1 cup of Earl Grey or a lighter Ceylon Freshly boiled water Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._