Chocolate Tiffin Tutorial (1 Viewer)

Here is a tutorial on how to make chocolate tiffin:-

Ingredients:

• 100 grams / 3.5oz Unsalted Butter
• 100 grams / 3.5oz Golden Syrup
• 25 grams / 1oz of Cocoa
• 250 gram Pack of Digestive Biscuits (Graham Crackers) use around three-quarters of the packet.
• 1 Small Bag of Maltesers (Optional)
• 200 grams / 7oz of Milk Chocolate*
• 1 x Greased 7-inch square tin.

*Please note that the recipe states Milk Chocolate, but I have mistakenly put a bar of dark chocolate instead in the above picture. This should be a purple bar like the one below. (Apologies for any confusion). However, if you prefer dark chocolate or want to use half dark and half milk, you can do that instead.



1. Place the butter, syrup and cocoa into a pan, place on the hob, stir and melt on a low heat.

2. Once the butter syrup and Cocoa have melted, remove from the heat.

3. Place about 3/4 of the pack of digestives into a food bag along with the Maltesers and bash with a rolling pin until you get lots of broken biscuits and crumbs.

4. Pour the broken biscuits into the pan and stir together using a spatula, ensuring all the biscuits are covered. (My hob is not on).

5. Pour the combined mixture into the greased tin.

6. Melt the 200g of chocolate in the microwave in 30-second intervals until fully melted; alternatively, melt it in a glass bowl over a pan of hot water.

7. As soon as the chocolate is melted, pour over your biscuit mix.

You can then shake the tin from side to side to allow the chocolate to cover the other ingredients fully.

8. Leave to cool; once fully cooled, cover in clingfilm and place in the fridge for 1-2 hours.

9. Once set, remove from the fridge, remove the cling film and cut into squares.

10. Now put the kettle on and enjoy!

Related Posts

• Biscuits and Cookies
• Summer Desserts
• Tutorials

 

[Angie]

@clerahi, if you're sticking with the Maltesers theme, then this is a great no-bake and absolutely delicious.

 

[clerahi]

@clerahi, if you're sticking with the Maltesers theme, then this is a great no-bake and absolutely delicious.

Thanks Angie , these will be great to make with the granddaughters.

 

[clerahi]

Question - the recipe says "Milk chocolate", in the photo there is a bar of dark chocolate . What's best to use?

 

[clerahi]

Another question - Can I use a low fat spread instead of butter? Something like

 

[Angie]

Question - the recipe says "Milk chocolate", in the photo there is a bar of dark chocolate . What's best to use?

Oh no! Good spot, Mike! I must have used the wrong one when taking the picture. It should be the purple packet and not the green one. I have now amended it.

...What's best to use?

You could use dark chocolate if you wanted to; you could half and half it if you liked and use a mixture of both for the topping; it's all down to personal preference.

Another question - Can I use a low fat spread instead of butter? Something like

View attachment 5868

For the amount of butter used in the recipe, I wouldn't swap it out. However, I understand that people are looking for healthier options when it comes to baking.

The problem you have with spreadable butter is that they have a high water content in some of them, which could affect the set or structure of your creations. Lurpak spreadable has a high butter content in it, so that may be okay.

Block butter solidifies when in the fridge due to the high-fat content, but with the spreadable versions, they contain oils and water, making sure that they don't set fully simply because you want to spread them when you pull them from your fridge.

If you want to save on the calories, only have half the slice (That's what one of my friend/colleagues used to say), and she's right. That way, you get all the taste but half the fat!

As the tiffin is something you would eat with your fingers, you want to ensure that all the ingredients have stuck together properly when you're eating it.

Anyway, it's up to you; if you want to experiment with it, then yeah, do it.

 

[clerahi]

Oh no! Good spot, Mike! I must have used the wrong one when taking the picture. It should be the purple packet and not the green one. I have now amended it.

Ok thanks... I went shopping and bought both just in case. I'll just have to eat the dark or make something else with it .

For the amount of butter used in the recipe, I wouldn't swap it out. However, I understand that people are looking for healthier options when it comes to baking.

The problem you have with spreadable butter is that they have a high water content in some of them, which could affect the set or structure of your creations. Lurpak spreadable has a high butter content in it, so that may be okay.

Block butter solidifies when in the fridge due to the high-fat content, but with the spreadable versions, they contain oils and water, making sure that they don't set fully simply because you want to spread them when you pull them from your fridge.

Thanks for explaining... butter it is!

If you want to save on the calories, only have half the slice (That's what one of my friend/colleagues used to say), and she's right. That way, you get all the taste but half the fat!

Yeah that doesn't work because I (and especially my wife) will just go back for the other half... .

Both sons and the granddaughters etc are coming round tomorrow for BBQ (weather permitting) - our other son is in our support bubble. I'm making these later today so the granddaughters can try them. I'll post how they come out.

 

[Angie]

Oh no, sorry about that; I'm sure you'll find plenty of things to make with it, though.

You're most welcome on the butter; I'm with your wife; just enjoy it!

Oh, how lovely that you're having a meet up with the family, especially all of them at once. A word of advice, though, this Tiffin is very moreish, so I'm sure people will be wanting seconds. One of my closest friends makes it all the time, and her kids just devour it.

Yeah, it'd be lovely to see how they come out and what they all think of it.

I look forward to the feedback. I'm hoping for cleared plates and demands of when you're making more of it.

 

[Joan]

There'd be no problems using that dark chocolate here, I prefer dark to milk and would just eat it.

I'm with Angie on the just enjoy it, just think of it as treating yourself for being good during lockdown and having to go without.

 

[clerahi]

There'd be no problems using that dark chocolate here, I prefer dark to milk and would just eat it.

No, I absolutely must stick to Angie's recipe and use the milk. That means as noone else likes dark chocolate in bar form, I'll just have to eat all to myself.

 

[Joan]

Now I wonder why I think you knew what you were doing when you bought both flavours of chocolate, you knew you'd have to eat the dark, that's just sneaky.

 

[clerahi]

Now I wonder why I think you knew what you were doing when you bought both flavours of chocolate, you knew you'd have to eat the dark, that's just sneaky.

Me... buy dark chocolate under false pretences ? My wife gave me a knowing look . I think the thing that gave it away was I bought the most expensive dark chocolate in the shop . I'm making them this morning in readiness for the girls coming over early afternoon for a BBQ. I'll post a photo in Baking Adventures later.