Chocolate Tiffin

• Produce

  • 100 g Raisins

• Condiments

  • 150 g Golden syrup

• Baking & Spices

  • 220 g 70% cocoa solids dark chocolate
  • 50 g Cocoa powder

• Dairy

  • 220 g Butter

• Other

  • 450g gingernuts

Found on marmaladeandme.com

Description

Ingredients

• 220g butter
• 150g golden syrup
• 50g cocoa powder
• 100g raisins (or a mixture of any dried fruits - a few glacé cherries work well)
• 450g gingernuts
• 220g 70% cocoa solids dark chocolate (I used Lindt)
• A baking tray sized around 20 x 34 cm and about 3 cm deep - lined with baking parchment.

Directions

• Place the gingernuts in a large sealable plastic bag and bash them into small pieces with a rolling pin. You want to be able to see a few chunks rather than it being all rubble.
• Now melt the butter, golden syrup, cocoa powder and raisins gently in a large pan.
• When everything is nicely melted and mixed, pour in the crushed biscuits and mix very well.
• Tip this mixture into your prepared tin and press the mixture out into all the corners so that there are no spaces - see tip above.
• Break the chocolate into small pieces in a microwaveable bowl and melt this gently until no lumps remain when you stir the liquid chocolate. I set my microwave to the MEDIUM setting here so that there is no risk of overcooking it.
• Now spread the chocolate evenly over the top of the tiffin mixture and leave to chill in the fridge for a few hours until completely solid.
• When you are ready to cut up the tiffin, use the paper to lift it out of the tin and then use your sharpest non-serrated knife to cut it into your chosen sizes. This is best eaten straight out of the fridge.