Martha collison's chocolate tiffin

Step by Step

Step 1

Grease and line a 20x20cm baking tin with baking parchment. Crush the digestive biscuits to crumbs, either using a food processor or a bowl and wooden spoon. You’re looking for a rubbly mixture with a few pea-sized pieces of biscuit remaining to give the tiffin some texture. Combine the crumbs with the cocoa powder and dried fruits – roughly chop any larger pieces of fruit so they combine well.

Step 2

In a small pan, melt the butter and golden syrup together until smooth. Add a pinch of sea salt and then pour into the dry ingredients. Stir together until everything is really well mixed, tip into the lined tin and use a spatula to press the mixture firmly into an even layer. Chill for 20 minutes.

Step 3

Meanwhile, melt both chocolates together in a bowl over a pan of simmering water until smooth. Pour the melted chocolate over the chilled base and tilt the tin to get an even covering, then chill for around 30-60 minutes, until firm. Slice into squares and store in an airtight container for up to 2 weeks.

Ingredient

Butter

150 grams 0.33 lbs
Dark chocolate

75 grams 0.17 lbs
Dried fruits

175 grams 0.39 lbs
Milk chocolate

75 grams 0.17 lbs
Digestive biscuits

300 grams 0.66 lbs
Cocoa powder

50 grams 0.11 lbs
Golden syrup

125 grams 0.28 lbs
Sea salt

1 pinch 0.04 fl. ozs

Martha collison's chocolate tiffin

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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