So I posted the wee giveaway pouch off to Kathleen today and fingers crossed she will like it!
… there was a time when my husband and I owned a busy coffee shop and during that time I’m guessing I must have made around 8,000 slices of this Chocolate Tiffin – no kidding, it was kinda popular with the customers!
It was like our ‘signature’ bake, if you like, and people came back for it time and again.
I am, admittedly, using the word ‘bake’ here very loosely because there is no actual baking involved! But that doesn’t stop it being the yummiest and, quite frankly, addictive chocolatey treat ever!
- 400g digestive biscuits
- 125g butter
- 75g raisins or sultanas (or you can use chopped dates )
- 3 tblsp cocoa powder
- 185g of golden syrup
- 150g milk chocolate
- 30g white chocolate
- Break the biscuits into uneven size pieces and mix with the dried fruit. Now I know some people are not fans of raisins etc, in which case you can use chopped dates instead or you can leave them out altogether if you like – it will still taste yum!
- In a saucepan, melt the butter, syrup and cocoa powder and pour this liquidy goo all over the broken biscuits. Mix well with a wooden spoon.
- Spoon the mixture into a tray bake tin and press down well with the back of the wooden spoon (the tin I use is 11” x 7” x 1.5”)
- Break the milk chocolate into pieces and place into a heatproof bowl. Place the white chocolate into a separate heatproof bowl. Sit the bowls over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.
- Spread the milk chocolate evenly over the biscuit base. Drizzle the white chocolate over the top.
and drag a cocktail stick randomly through the chocolate layers to create a marbled effect.
Chill in the fridge until firm but not completely solid before cutting into slices.
The tiffin tastes best straight from the fridge, so keep it chilled until ready to eat.