For my second chocolate recipe, I chose to make tiffins.
I love chocolate on its own, it’s such a good feeling to bite into a bar of chocolate but things made with chocolate, especially cakes, make me feel a bit sick.
Like all my dad’s family, I have a very slight allergy to cocoa, I sneeze when I eat something very strong in cocoa.
It’s not too bad as I don’t really enjoy the bitterness of a very dark bar of chocolate but you get that bitterness too often in chocolate cakes, mousses, ice cream…
I suppose it’s why I don’t really like them.
So these tiffins…
I made them with very good quality milk chocolate as I didn’t want them to be too high in cocoa content.
For 20 tiffins, you’ll need:
– 400g of biscuits of your choice, crushed (I used ginger biscuits, but I don’t think they worked as well as digestives or shortbreads would have)
– 200g of butter
– 140g of golden syrup
– 150g of mixed roasted nuts (almonds and hazelnuts are good)
– 30g of cocoa
– 70g of raisins
– 300g of milk chocolate
Mix the crushed biscuits, nuts, cocoa and raisins together.
Melt the butter and golden syrup together, pour it on the biscuit mixture and mix.
Lay a tin with baking paper and pour the mixture in.
Press it until you have a levelled base for your tiffins.
Chill for at least 1 hour.
Melt your chocolate, pour it on the biscuit base, then wait for the chocolate to set a little bit (20min) and run a knife on it to create paterns.