What do you use for a plain chocolate biscuit when making recipes such as truffles, crumb bases, fudge slice etc that say to use them? Any other suggestions than using Or---s and scrapping the icing off? TIA
Ruth

I have run into this problem before too. I have decided that next time I will try adding a couple of tablespoons of good quality cocoa powder to plain vanilla biscuits before I crush or blitz them, It's really difficult to find plain chocolate biscuits here in NZ. I think Arnotts do one in Australia called chocolate Ripple.

I also had the same problem. On the advice of a New World supermarket employee I bought some chocolate flavoured biscuits, they were sold in a bag with Budget (or similar) name on the bag. They were for a crumb base and worked perfectly.
You are right, Danube, I often wonder why we don't seem to have plain chocolate biscuits here. I will remember your suggestion about adding good cocoa powder to plain biscuits.

I've used chocolate thins or chocolate digestives, seems to work.

I'm with Griz. Chocolate thins make a lovely cheesecake base or as part of the base for truffles, slices, etc., and also chocolate fingers.
Just about any 'plain' biscuit with a chocolate coating is OK. I wouldn't use something like the wafer-type chocolate biscuits that have layers of wafer and soft fiillings, or things like Caramello.

Chocolate chippies also work.

Tiny Teddies as karen suggested a couple of years ago, and I have always used them since then.