Chocolate Ripple

What is it?

Thin chocolate wafer biscuits made with wheat flour, sugar, vegetable oil, cocoa and milk solids, these come in a flat, crisp format that snaps cleanly before softening. Within the plain biscuit end of Arnott's range, they're unlike cream biscuits or filled varieties, and they're usually used for layering with whipped cream in the classic no-bake cake. Because the biscuits are dry and thin, they take on moisture fast once assembled, which is why the finished cake needs time in the fridge. Sold as a packet biscuit rather than a snack mix, each piece is meant to be handled gently or stacked for baking-free desserts. On their own, they're mildly sweet with a light cocoa flavour and a sandy, crisp texture.