16:25 was an important time for me as I child. It was the time at which I’d arrive home after school. Those few minutes after stepping through the door had a ritual about them. I’d cast aside by bag full of books and illegible notes and trudge through the kitchen to the room that contained copious amounts of chocolate biscuits. The selection wasn’t great. We’d have average quality cookies and the cheapest bourbons that Tesco would sell. We only ever had anything fancy if we’d been to Eurocamp during the summer.
Today I’m able to appreciate the finer things in life – it’s part of growing up. It does seem, however, that the biscuit world has hardly progressed in the past twenty-five or so years. Cookies, boaters and jaffas are abundant and you can have all kinds Cadbury’s chocolate coated this, that and the other. But what about dark chocolate biscuits that aren’t heavy as McVities? Up until this 7:15am this morning I hadn’t realised that 63% dark chocolate biscuits actually existed. It took a delivery from Baklsen, the makers of Choco Leibniz, for me to realise that they are something I can enjoy whenever I wanted.
The press release that came with the biscuits contained some mathematical formula which aims to prove that theirs is the perfect biscuit. A 500 sample of biscuit lovers who were asked compare this 63% variety against a selection of competing products and it was decided that this cocoa amount was the most desirable – when almost 2/3 of the biscuit was made up of chocolate. At that stage in the morning I can just about work out how to turn the kettle on, let alone digest a lengthy press release and comprehend mathematical formula which I’m sure was designed to confuse. I decided to return to the land of nod and revisit the chocolate dunkers when I was suitably refreshed.
A couple of these biscuits have passed my lips and I’ve written nothing of them. But trying another I know intellectually I should be appreciating them more than I actually am. I massively appreciate the lighter nature of the biscuits and certainly the more bitter aspect to them. But they don’t grab me as much as I’d hoped. The first I recall certainly surprised me that they did have a ‘true’ dark chocolate maturity and an absence of the buttery mouth-feel and salty flavour that most biscuits do. For that I’m massively appreciative. They just don’t give me the base satisfaction that cheaper biscuits do – I know they’re far inferior but when you want to be sinful then that’s what you really want. If you wanted to offer biscuits to friends and family with a cuppa then I’d certainly go for these. If you wanted to feel guilty, I’d go for something with more fats, sugars and salt.
Affordable continental sophistication is central to the Choco Leibniz brand, however – and that is key to biscuit buyers who do know better. What’s more, you can now add “sustainable” to the brand’s description too as the cocoa used in this range of biscuits is sourced from UTZ certified farms – which is always something worth looking for.
They also produce an orange chocolate version which has more of an indulgent feel, whilst the milk chocolate one has a most elegant flavour. Its just that battle of the head over the heart. If the aunts and uncles popped around, I’ve give them these. If my friends visited I’d give them something I wouldn’t really miss.