Marbled Cranberry Tiffin

My student mentality unfortunately made a bit of a mess of this recipe. After looking at various tiffin recipes, I decided that they were too expensive as they used too much chocolate so I produced a recipe with less chocolate and therefore less tiffin; this however resulted in me not having enough base or topping for a worthwhile amount of tiffin. The photo at the end of this recipe is what I produced but the recipe below is my re-written recipe and should therefore produce perfect tiffin.

This recipe makes 16 squares of tiffin.

Ingredients: (Ounce to Gram Conversion Chart)

Base:
7oz Dark Chocolate
2oz Butter
3tbsps Golden Syrup
7oz Digestive Biscuits
6oz Dried Cranberries

Topping:
7oz Milk Chocolate
1oz Butter
2tsps Golden Syrup
3 ½ oz White Chocolate

Recipe:

Line a square tin (mine is 18cm/7inch square) with Clingfilm.

Melt the dark chocolate, butter and golden syrup together for the base in a glass bowl set over a pan of simmering water on a low heat. Once the chocolate has fully melted, take the bowl off the heat.

Put the biscuits into a plastic bag/Clingfilm/tea-towel and bash with a rolling pin to produce fine crumbs. Pour the biscuit crumbs and the cranberries into the chocolate mixture and stir together until everything is fully coated by the chocolate.

Press the base mixture into the lined tin and smooth off as best you can.

In the same way that you melted the base ingredients, melt the milk chocolate, butter and golden syrup in one bowl and the white chocolate in another bowl for the topping. Once both are fully melted, pour the white chocolate into the milk chocolate mixture and gently stir once or twice (this should give a “marble” effect when spread out).

Pour the topping onto the base and smooth off to fully cover the base. Cover with Clingfilm and cool in the fridge for at least 2 hours until the tiffin has set. Remove from the tin and cut into 16 squares. Store in the fridge.

Marbled Cranberry Tiffin

If you are wondering what the pink bits in the photo are, the white chocolate I had was “white chocolate and raspberry” for whatever reason… it’s quite nice actually. When melting the various ingredients, make sure you melt the chocolate at the same time as the butter and golden syrup; if you add the syrup to melted chocolate, it becomes a congealed mess.

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