Chocolate Tiffin Recipe

Digestive biscuits: Crushed to add a crunchy texture to the tiffin.

Unsalted butter: Provides richness and helps bind the ingredients together.

Golden syrup: Adds sweetness and helps to bind the mixture.

Dark chocolate: Broken into pieces to melt smoothly into the mixture.

Raisins: Adds a chewy texture and a burst of natural sweetness.

When melting the butter and golden syrup together, ensure you do it over low heat to prevent the butter from burning. Stir continuously until fully melted and combined. This creates a smooth base for the dark chocolate to melt evenly, resulting in a silky texture for your chocolate tiffin.

• crushed digestive biscuits - Substitute with graham crackers: Graham crackers have a similar texture and sweetness, making them an excellent alternative.

• crushed digestive biscuits - Substitute with shortbread cookies: Shortbread cookies offer a buttery flavor that complements the other ingredients well.

• unsalted butter - Substitute with margarine: Margarine can be used as a direct replacement and provides a similar texture and taste.

• unsalted butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and works well in binding the ingredients together.

• golden syrup - Substitute with honey: Honey has a similar consistency and sweetness, making it a good alternative.

• golden syrup - Substitute with maple syrup: Maple syrup provides a unique flavor and similar viscosity, suitable for this recipe.

• dark chocolate - Substitute with milk chocolate: Milk chocolate offers a sweeter and creamier alternative, though it will change the overall flavor profile.

• dark chocolate - Substitute with semi-sweet chocolate: Semi-sweet chocolate maintains a balance between sweetness and bitterness, making it a versatile substitute.

• raisins - Substitute with dried cranberries: Dried cranberries add a tart flavor and similar chewy texture.

• raisins - Substitute with dried cherries: Dried cherries provide a slightly tart and sweet flavor, enhancing the overall taste.

• To keep your chocolate tiffin fresh and delicious, store it in an airtight container. This will prevent it from absorbing any unwanted odors or moisture from the fridge.
• If you plan to enjoy your dessert within a week, the fridge is your best bet. Simply place the container on a middle shelf, away from any strong-smelling foods like onions or garlic.
• For longer storage, consider freezing your chocolate tiffin. First, cut it into individual squares. This makes it easier to grab a piece whenever you have a craving.
• Wrap each square in parchment paper or plastic wrap. This extra layer of protection helps maintain the texture and flavor.
• Place the wrapped squares in a freezer-safe container or a ziplock bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date. This way, you’ll know exactly how long your treat has been stored.
• When you’re ready to indulge, simply take out the desired number of squares and let them thaw in the fridge for a few hours or at room temperature for about 30 minutes.
• For a quick fix, you can also microwave a square for a few seconds. Just be careful not to overdo it, as the chocolate can melt quickly.
• Enjoy your chocolate tiffin with a hot cup of coffee or tea, savoring each bite of this delightful dessert.

• For a quick and easy method, place the chocolate tiffin on a microwave-safe plate and heat it in the microwave for about 10-15 seconds. This will soften the chocolate slightly without melting it completely.

• If you prefer a more controlled reheating process, preheat your oven to 150°C (300°F). Place the chocolate tiffin on a baking tray lined with parchment paper and warm it in the oven for about 5 minutes. This method ensures even heating and maintains the texture of the digestive biscuits.

• For those who enjoy a slightly chilled but not cold chocolate tiffin, simply let it sit at room temperature for about 15-20 minutes. This allows the butter and chocolate to soften naturally without any direct heat.

• If you have a toaster oven, set it to a low temperature (around 120°C or 250°F) and place the chocolate tiffin inside for 3-5 minutes. This method is perfect for small batches and ensures that the raisins and digestive biscuits retain their delightful chewiness.

• For a gourmet touch, consider using a double boiler. Place the chocolate tiffin in a heatproof bowl and set it over a pot of simmering water. Stir gently until the chocolate begins to soften. This method is ideal for those who want to maintain the integrity of the dark chocolate and achieve a luxurious texture.

• Baking tin: A container used to shape and hold the tiffin mixture as it sets in the fridge.

• Saucepan: A pan used to melt the butter and golden syrup together over low heat.

• Wooden spoon: A utensil used to stir the chocolate mixture until smooth and to mix in the crushed biscuits and raisins.

• Mixing bowl: A bowl used to combine the crushed digestive biscuits and raisins before adding them to the chocolate mixture.

• Measuring spoons: Tools used to measure the golden syrup accurately.

• Knife: A tool used to cut the tiffin into squares once it has set.

• Greaseproof paper: Used to line the baking tin to prevent the tiffin from sticking.

• Refrigerator: An appliance used to chill the tiffin mixture for at least 2 hours to set it properly.

Prepare ingredients in advance: Measure and crush the digestive biscuits ahead of time to streamline the process.

Use microwave for melting: Melt the butter, golden syrup, and dark chocolate in the microwave to save time, using short bursts and stirring frequently.

Line the tin early: Grease and line your baking tin before starting to avoid delays.

Chill quickly: Place the prepared tiffin mixture in the freezer for 30 minutes instead of the fridge for 2 hours to speed up the chilling process.