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Martha collison's chocolate tiffin

Martha collison's chocolate tiffin

By Alexander Ferreira
20’ Prep time
0’ Cook time
20’ Total time
283 Calories
1 Serving

Summary

Use whatever dried fruits you have in the cupbpard for this recipe. i love candied peel, berries and apricots for a fresh flavour
Alexander Ferreira 0 Followers

Step by Step

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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.
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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.
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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
    Butter
    150 grams
  • Dark chocolate
    Dark chocolate
    75 grams
  • Dried fruits
    Dried fruits
    175 grams
  • Milk chocolate
    Milk chocolate
    75 grams
  • Digestive biscuits
    Digestive biscuits
    300 grams
  • Cocoa powder
    Cocoa powder
    50 grams
  • Golden syrup
    Golden syrup
    125 grams
  • Sea salt
    Sea salt
    1 pinch
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