Inside Arnott’s Family Chocolate Range

Our Family Chocolate range of plain chocolate coated and filled chocolate coated biscuits includes;

Chocolate Milk Wheaten, Chocolate Butternut Snap, Chocolate Monte, Chocolate Scotch Finger, Chocolate Teddy Bear and Tee Vee Snacks Malt and Original, Caramel Crowns, Gaiety, Milk and Dark Chocolate Royals.

Key ingredients

Image 5 ChocolateChocolate

Milk Chocolate is used on Chocolate Scotch Finger, Butternut Snap, Milk Chocolate Wheaten, Tee Vee Snacks Malt, Caramel Crowns, Gaiety and Milk Chocolate Royals.

Semi-Dark Chocolate is used on Chocolate Teddy Bear, Chocolate Monte and Tee Vee Snacks Original.

Dark Chocolate is used on Dark Chocolate Royals.

We are proud to make our own chocolate at our bakery in South Australia. The ingredients that go into our chocolate include:

Cocoa Liquor which is the most important ingredient in giving our chocolate taste. Our cocoa liquor comes from cocoa beans grown in South East Asia and with UTZ certified beans grown ub West Africa.

Cocoa Butter is the fat extracted from the cocoa liquor. Cocoa butter is mixed with the other chocolate ingredients to give a smooth consistency and gives our chocolate that familiar melt-in-the-mouth texture. Our cocoa butter comes from farms in Malaysia.

Milk Solids including milk powder and butter oil give our milk chocolate its distinctive milky chocolate quality. Milk solids including milk powder and butter oil are also present in our Dark and Semi Dark chocolates, they give our semi dark chocolate its distinguishing balanced milky and bitter flavour  and the small amounts used in our Dark chocolate give it a more smooth and creamy taste. So we do not recommend consumption by those sensitive to dairy. All of our milk ingredients are sourced from farms in Australian and New Zealand.

Milk Chocolate is used on Chocolate Scotch Finger, Butternut Snap, Milk Chocolate Wheaten, Tee Vee Snacks Malt, Caramel Crowns, Gaiety and Milk Chocolate Royals.

Semi-Dark Chocolate is used on Chocolate Teddy Bear, Chocolate Monte and Tee Vee Snacks Original.

Dark Chocolate is used on Dark Chocolate Wheaten and Dark Chocolate Royals.

Chocolate Powder is used in our Chocolate Tiny Teddy (not choc coated).

Image 6Sugar

We use cane sugar to produce our Family Chocolate biscuits. Across our Australian range we source our sugar from Australia.

Image 7 WheatWheat Flour

We use flour and wheatmeal that is milled from wheat sourced from across Australia including: the Darling Downs, Moree, the Riverina and South Australia.

Image 8  Vegetable OilVegetable oil

Arnott’s Wagon Wheels are made using certified sustainable palm oil from Malaysia. Arnott’s ANZ and our supplier are active members of the Roundtable on Sustainable Palm Oil (RSPO). All palm oil used in our vegetable oil blend is sourced from the Malaysian Peninsular, from land specifically used to produce palm oil. It is not an area experiencing deforestation and no orangutans are found wild on this                        Peninsular.

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Dairy Ingredients

We use a range of dairy ingredients to make our chocolate coated biscuits. All of our milk ingredients are sourced from farms in Australia and New Zealand.



Eggs are a key ingredient in Scotch Finger and Chocolate Monte. We use Australian eggs and are committed to sourcing cage-free eggs for all Arnott’s products made in Australia.

Our egg products are sourced from a supplier that has committed to: Full compliance with the standards set out in the Model Code of Practice for the Welfare of Animals and all State and Territory laws and regulations in Australia.

– Independent audits of its operations under the Egg Corp Assured quality assurance system.

The percentage of cage-free eggs Arnott’s Australia uses is increasing each year as our egg supplier builds the infrastructure required to meet the increased demand for cage-free eggs. Arnott’s Australia uses 100 per cent cage-free eggs in all biscuits made at our South Australian and Queensland and NSW bakeries.

Other ingredients


Fine Desiccated Coconut and Rolled Oats

Are important for texture and flavour in Chocolate Butternut Snap and Chocolate Monte. Arnott’s uses oats that are a product of Australia whilst our coconut is sourced from Indonesia


Is milled from Australian wheat and contributes significantly to the taste and texture of both Milk and Dark Chocolate Wheaten.

Malt Extract, Golden Syrup and Honey

Are important for flavour and texture. Malt extract is made from barley, has an appearance similar to honey and is locally sourced. Golden syrup is made from sugar cane grown primarily in Australia. Honey is sourced locally from Australia and globally from China.


Find out more about our biscuits with fillings; Caramel Crowns, Gaiety, Milk and Dark Chocolate Royals.

Caramel Filling, Gaiety Cream, Raspberry Flavoured Filling and Marshmallow

We use fillings to provide characteristic flavours and textures. Find out more about each filling below.

Caramel Filling and Raspberry Flavoured Filling

Our thick dairy-based caramel for Caramel Crowns and our fruity Raspberry Flavoured filling for Milk Chocolate Royals are made in Australia from a combination of mainly Australian, but also ingredients imported from around the world, including Europe, Asia and North America. The raspberry flavoured filling contains pectin for texture and Food Acid E331, also known as citric acid for flavour.

Gaiety Cream

Is a hazelnut flavoured frosting-style cream/filling made with ingredients including palm oil and icing sugar that is sandwiched between wafer layers and is made in our bakery in South Australia.


We proudly make our own marshmallow for Dark and Milk Chocolate Royals at our bakery in South Australia. Marshmallow is made from ingredients including sugar syrup, water and gelatine. Our gelatine is sourced from Australia, New Zealand and South Africa beef.

Ingredients for texture

Baking Soda or Raising Agent E500

When mixed with dough, baking powder allows our biscuits to rise and become light and crispy in texture when baked.

 Emulsifiers: Soy Lecithin and E476

We use these to help blend ingredients together and form a smooth and even chocolate coating.

Lecithin, also known as E322 is a natural emulsifier derived from non-GMO soy beans.

E476 or Polyglycerol Polyricinoleate , also known as PGPR, is derived from castor bean oil.

Ingredients for Flavour

Natural & Artificial Flavours

Across our chocolate biscuit range, we use a combination of natural and artificial flavours. In some cases, artificial flavours are better at carrying the characteristic flavour of the biscuit.

1-Natural flavours are extracted or derived from natural sources such as plants, dairy and proteins.

2-Artificial flavours are made from highly purified organic chemicals carefully blended by expert flavourists.

Cocoa Powder Natural

We use natural cocoa powder to contribute to the flavour of Caramel Crowns biscuits and Gaiety wafers.

Our cocoa powder is similar to the cocoa powder used in home cooking.

Golden Syrup

Is used in Chocolate Butternut Snap, Chocolate Teddy Bear, Tee Vee Snacks Original and Milk Chocolate Wheaten which is a product of Australia. Chocolate Monte uses a separate blend which combines honey, golden syrup and glucose.

Ingredients for Colour

While some products such as Chocolate Butternut Snap, Chocolate Scotch Finger, Chocolate Teddy Bear, Chocolate Monte, Caramel Crowns, Tee Vee Snacks Malt and Tee Vee Snacks Original contain no added colours, we use a range of natural and artificial colours in our range.

Milk Chocolate Wheaten both contain natural colour Annatto E160b which is derived from the seed of the achiote plant

Gaiety contains colour Caramel 150c or Bakers Caramel, derived from burnt sugar.

Milk Chocolate Royals contain:

Natural Colour: Cochineal, a red colour also known as E120, which is derived from insects. It is commonly used in many commercially available foods.

Artificial Colour:  Allura Red, also known as E129, is used in the raspberry filling.

Other Important things to know


Chocolate Coated

Chocolate biscuits are treats and due to their combination of chocolate, cream filling and sweet biscuit ingredients achieve only a low score on the government Health Star rating. Chocolate Coated biscuits such as Chocolate Butternut Snap, Chocolate Scotch Finger, Chocolate Monte and Tee Vee Snacks Malt achieve a half-star score on the health star rating system.

Teddy Bear, Milk Chocolate Wheaten and Tee Vee Snacks Original achieve a 1-star rating.

Biscuits with fillings including Caramel Crowns and Gaiety achieve a half-star score on the health star rating system.

Milk Chocolate Royals achieve a 1-star rating and Dark Chocolate Royals achieve a 1-and-a-half star rating.

Treats may be enjoyed in moderation as part of a well-balanced diet.


At Arnott’s, we are committed to ensuring the products made in our Australian bakeries do not contain genetically modified ingredients.

For example, we work with our suppliers to ensure all the canola oil, corn and wheat we buy comes from farms dedicated to growing non-genetically modified crops.


Small amounts of alcohol-based flavours like vanilla essence are added to our Caramel Crowns, Royals Dark Chocolate and Royals Milk Chocolate biscuits and marshmallow.

While all the alcohol should evaporate during the baking and depositing process, there is a possibility that trace amounts could be present in some of our biscuits.


Our trays are fully recyclable and we encourage you to please recycle after use. Our carton cardboard used for Tee Vee Snacks is made of 99.6% recycled material and is fully recyclable.

The plastic wrapping we use is not suitable for household recycling bins. To recycle, we recommend using REDCycle collection bins at selected Coles and Woolworths stores.