Chocolate tiffin

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.

Enjoy

Mylene

One thought on “Chocolate tiffin

  1. Many thanks, just discovered your lovely recipe. First batch I added 1.5 teaspoons of orange extract and topped with plain dark chocolate; 2nd batch I exchanged the orange for rum 🙂 Very rich but scrummy. They look very impressive in small quantities contained inside cellophane gift bags, tied with festive ribbon bows 😮

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