Chocolate Tiffin is a no bake confection consisting of crushed biscuits, sugar, syrup, dried fruits, and cocoa powder. It’s often covered with a layer of melted chocolate.
30gramsCocoa Powder100% cocoa powder with no added sugar
200gramsGolden Syrup
400gramsDigestive Biscuits approx 27 biscuits Very Finely Crushed
400gramsMixed Dried Fruitssuch as sultanas, raisins and currants.
100gramsglace cherries roughly chopped.
350gramsDark or Milk Chocolate
Instructions
Grease and line an 8 inch square cake tin. It's essential that you do this. Especially when NOT using a loose-bottomed cake tin. Making it much easier to remove from the tin.
Place the Butter, Sugar, Cocoa Powder and Syrup in a large pan and heat gently on a medium heat until melted and fully combined.
Remove from the heat and add the mixed dried fruit, glace cherries, and crushed biscuits. Or pour everything into a large mixing bowl. Stir until well covered with the cocoa mixture. Be patient, this will take time. Don’t be tempted to add any additional liquid, you’ll be sorry if you do, it just won’t set.
Add the mixture into the prepared square cake tin. Firmly pressing down with the back of a spoon. Place in the fridge for at least an hour, to cool and set completely?.
Melt the milk/dark chocolate in a clean bowl over a pan of simmering water. Take off the heat and allow to cool a little.
Once the fruit mixture has set, cover with the chocolate. Ensuring all the fruit mixture is covered. Leave in a very cool place for a couple of hours to allow the chocolate to set. You can place the tiffin in the fridge to set, but don't leave it there too longe or you run the risk of fat particles in the chocolate turning white. Although still edible, it is unsightly. Once this happens, there's no way of getting rid of them. Unless you cover with more chocolate.
Before the chocolate sets completely. You can score along the chocolate with a sharp knife to make slicing easier.
Notes
Baker's Tips
Chocolate Tiffin is the ideal no bake tray bake recipe and chocolate fridge cake.
This will keep in an airtight container for several days.
Avoid long term storage in the fridge to avoid white crystals forming on the chocolate. Which you will not be able to correct.
Lining the base and sides of the tin with one single sheet of baking parchment makes lifting out a lot easier before slicing. Or you could use a loose bottomed cake tin.