**1.** Begin by buttering a 15-20cm tin and lining it with baking parchment.
**2.** Melt the butter, sugar, syrup, and cocoa in a large saucepan, then stir in the biscuits.
**3.** In short 20-second bursts, melt both chocolates in the microwave, stirring frequently. Add half of the chocolate to the saucepan and mix well, reserving the second half.
**4.** Pour the mixture from the saucepan into the prepared tin, pressing down and smoothing the top with a spoon.
**5.** Pour the remaining chocolate on top of the mixture and use a palette knife or spoon to ensure that it is completely coated.
**6.** Place the tin in the refrigerator and leave it to set for around 2 hours or overnight. When set, remove the tin from the fridge and run a kitchen knife under hot water before cutting into squares. Enjoy!
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**Tips on making Chocolate Tiffin:**
* Use high-quality chocolate for the best flavour and texture.
* If you don’t have a microwave, you can melt the chocolate in a heatproof bowl set over a pan of simmering water.
* You can vary the type of biscuits you use, such as digestives, rich tea, or ginger snaps, to create different flavours and textures.
* Allow the tiffin to cool and set completely in the fridge for the best results.
* You can add other ingredients to the recipe, such as chopped nuts, dried fruit, or marshmallows, to create your own unique variations.
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**Ingredients for Chocolate Tiffin:**
* 5 oz butter (cubed (150g)
* 3 tbsp caster sugar
* 3 tbsp golden syrup
* 6 tsp cocoa powder
* 10 oz digestive biscuits (300g)
* 4 oz milk chocolate (120g)
* 4 oz dark chocolate (120g)
* 1 tbsp icing sugar
​
**How to make Chocolate Tiffin:**
**1.** Begin by buttering a 15-20cm tin and lining it with baking parchment.
**2.** Melt the butter, sugar, syrup, and cocoa in a large saucepan, then stir in the biscuits.
**3.** In short 20-second bursts, melt both chocolates in the microwave, stirring frequently. Add half of the chocolate to the saucepan and mix well, reserving the second half.
**4.** Pour the mixture from the saucepan into the prepared tin, pressing down and smoothing the top with a spoon.
**5.** Pour the remaining chocolate on top of the mixture and use a palette knife or spoon to ensure that it is completely coated.
**6.** Place the tin in the refrigerator and leave it to set for around 2 hours or overnight. When set, remove the tin from the fridge and run a kitchen knife under hot water before cutting into squares. Enjoy!
​
**Tips on making Chocolate Tiffin:**
* Use high-quality chocolate for the best flavour and texture.
* If you don’t have a microwave, you can melt the chocolate in a heatproof bowl set over a pan of simmering water.
* You can vary the type of biscuits you use, such as digestives, rich tea, or ginger snaps, to create different flavours and textures.
* Allow the tiffin to cool and set completely in the fridge for the best results.
* You can add other ingredients to the recipe, such as chopped nuts, dried fruit, or marshmallows, to create your own unique variations.