I have awoken from a boxed chocolate induced coma to bring you this delicious recipe from a very delicious book that I received for Christmas.

This book jam-packed full of mouth watering chocolate recipes that I will be baking many of.

Chocolate Tiffin

makes 24 squares

  • 90g whole blanched almonds
  • 90g whole blanched pistachios
  • 200g unsalted butter
  • 140g golden syrup
  • 400g ginger biscuits, crushed
  • 70g good-quality cocoa powder
  • 80g sultanas
  • zest of 1 orange (optional)
  • 320g milk chocolate, broken into pieces
  1. Preheat the oven to 180degreescelcius/gas mark 4. Gently roast the nuts for about 5 minutes until are just beginning to change colour. Line a 25cm square baking tin with greaseproof paper.
  2. Melt the butter and syrup together in a pan.
  3. Place the crushed biscuits, cocoa, nuts and sultanas into a large mixing bowl and mix until well combined, or use an electric mixer with the paddle attachment. Add the melted butter, syrup and orange zest (if using) to the mixture. Press into the lined tin making it as flat as possible. Put into the fridge for 1.5 hours.
  4. Melt the chocolate in a microwave or heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water, stirring from time to time. When almost melted, remove from the heat and continue stirring to melt any remaining lumps.
  5. Remove the chilled tiffin from the fridge and, using a palette knife, spread half of the melted chocolate over the top of the tiffin and roughly smooth over. Leave for a few minutes until the chocolate is just set and then spread over the remaining chocolate, quickly smooth over with the palette knife and then use the tines of a fork to create wave-like patterns. Leave until the wavy layer of chocolate has just set, which will probably take about 5-10 minutes. Cut into squares.


– This is a good recipe to make in advance: keep it in an airtight tin and it will still be delicious 10 days later.

– If you haven’t got a big enough cake tin, use a medium roasting tin; the mixture will mould to any shape!

– To make this taste a little festive, add 1 teaspoon ground mixed spice.

  1. d said:

    Do you have tiffin with breakfast?

  2. Christine said:

    Looks delicious Em but I dont eat sultanas. What would I do about that?

  3. Em said:

    I don’t eat them either! I just left them out.
    I just put up the recipe as is from the book.

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