Gen Z branded ‘melts’ as 80% snub biscuits and choose chocolate to use as tea-dunking snack

The survey also revealed that two-thirds of the age group already dip chocolate bars into their brews regularly.

Structural integrity proved a major concern for dunkers, with 81 per cent saying it matters greatly that their snack holds its form in hot liquid.

Meanwhile, 87 per cent of British tea drinkers admitted to having lost a dunk to the bottom of their mug — a problem chocolate reportedly solves by softening without falling apart.

The science behind this emerging trend has been explored by Associate Professor of Psychobiology Dr Lorenzo Stafford, who found that tea and chocolate work together on multiple sensory levels.

Chocolate naturally contains compounds such as phenylethylamine and theobromine, both linked to heightened mood and alertness, while tea’s flavonoids are associated with calm and stress relief — producing what Dr Stafford describes as a balance of gentle uplift and relaxation.

The contrast between chocolate’s sweetness and tea’s subtle bitterness also plays a role, with a hot brew enhancing the smooth, melting quality of chocolate.

Dr Stafford said: “Flavour, texture and temperature all shape how we experience food and the combination of hot tea with melting chocolate creates a particularly enjoyable sensory experience.”

TV chef and self-professed Yorkshire Tea devotee Sam Holland has thrown his weight behind the trend, proudly calling himself a “melt.”

He said: “As a chef, I’m always looking for food combinations that just work and chocolate in a proper cup of tea is one of the simplest.

“I’ve always been a Yorkshire Tea drinker and if dunking my chocolate in there makes me a melt, I’m happy with that.”

A spokesman for Yorkshire Tea and Tony’s Chocolonely said: “Britons love their tea and their chocolate and now the science shows why.

“This National Chocolate Week, we’re inviting everyone to give it a go to embrace their inner ‘melt’ and discover just how well chunky chocolate and a proper brew can work together.”

National Chocolate Week is currently underway and runs until Friday October 23, with three participating venues offering freebies to those willing to embrace the “melt” label.

Visitors to Terry’s Cafe in London, Hyde Park Book Club in Leeds, and Gran T’s in Greater Manchester can claim a complimentary mug of Yorkshire Tea and a Tony’s Chocolonely bar simply by declaring “I’m a melt” — available while stocks last.

The first 100 customers at each location will also receive a limited-edition “melt” cap, adding a collectible incentive for early arrivals keen to get in on the chocolate-dunking movement.