Chocolate Tiffin

chocolate tiffin

Ok, before I start, let me warn you, this has nothing to do with healthy eating or losing weight.

I used to make this for the pop-up cafe we ran last year, and it was always one of our top sellers, (especially if the weather was overcast, we noticed). A year after we closed the cafe, I made it again as a treat for a big family get together; camping in a field beneath the Uffington White Horse. True to form, it was well recieved. How could it not be when it is composed of nothing but ‘syns’?

NB: I use Aldi belgian chocolate for this

Pete

Ingredients

  • 100g milk chocolate
  • 100g dark chocolate
  • 100g unsalted butter
  • 2 tbsp golden syrup
  • 200-250g digestive biscuits
  • 200g dried fruit (Sultanas or Raisins)
  • 50-100g glace cherries
  • 2 handfuls of rice crispies (optionl)

For the topping

  • 100g milk chocolate
  • 100g dark chocolate
  • 25g unsalted butter
  • 1 tsp golden syrup

Method

  1. Line a 20cm square baking tin with baking parchment – or, if you use a silicone tray, there’s no need to line it.
  2. Place the 200g of chocolate, (milk and dark) butter and syrup in a heat-proof bowl and melt over a pan of barely simmering water or in the microwave. Once almost melted, remove from the heat and gently stir until any tiny bits chocolate have melted. Be careful not to overheat the mixture, as it will go grainy. Allow to cool a little.
  3. Place the biscuits in a freezer bag, seal and crush with a rolling pin. You want mainly crumbs but a few small chunks of biscuit is fine.
  4. In a large bowl, combine the melted chocolate mixture with the biscuit crumb, the fruit and cherries and stir until everything is coated. If you like, you can add in a couple of handfuls of rice cripies at this stage. These will add a bit of volume for better depth of tiffin. Press into the prepared tin and make the topping.
  5. For the topping, melt the chocolate, butter and syrup as before and spread over the biscuit base.
  6. Cover the tin with cling film or foil and refrigerate for 1-2 hours (or overnight) before cutting into squares – not too big – it’s rich!
  7. Get someone else to eat most of it, so you don’t ruin your diet!

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