Chocolate Tiffin

Ingredients · 8 servings

• 250 gDigestive biscuit
• 30 gCocoa
• 100 gRaisin
• 200 gChocolate, chopped
• 60 gSyrup
• 150 gButter, cubed

Equipment

stovetop, refrigerator, mixing bowl, saucepan, spoon, parchment paper, 20 cm square tin, rolling pin, heatproof bowl, offset spatula, knife, cutting board

Instructions

1. 1
   Mise en place

   Gather digestive biscuits, cocoa, raisins, chocolate, syrup, butter, a pan, bowl, spoon, scale, parchment, and a 20 cm square tin. · 5 min

   What to look for: All ingredients are weighed and tools are within reach.

2. 2
   Line tin

   Line a 20 cm square tin with parchment, leaving extra paper above the sides so the chilled tiffin lifts out cleanly. · 3 min

   What to look for: Paper covers the base and sides with an overhang.

3. 3
   Crush biscuits

   Crush digestive biscuits in a bowl until mostly coarse crumbs with a few small chunks for the classic tiffin bite. · 4 min

   What to look for: Crumbs are uneven, with some visible biscuit pieces.

4. 4
   Melt cocoa base

   Melt butter, syrup, and cocoa in a pan over low heat, stirring until glossy and smooth without letting the mixture boil. · 5 min

   What to look for: The mixture is dark, shiny, and fully blended.

5. 5
   Mix filling

   Pour the cocoa mixture over the biscuit crumbs, add raisins, and fold until every crumb is dark and evenly coated. · 3 min

   What to look for: No pale biscuit crumbs remain in the bowl.

6. 6
   Press base

   Press the mixture firmly into the lined tin with the back of a spoon, leveling the top so the bars set evenly. · 4 min

   What to look for: The base is compact, level, and reaches the corners.

7. 7
   Melt chocolate

   Melt chocolate in a heatproof bowl over barely simmering water, stirring until smooth and shiny. · 5 min

   What to look for: Chocolate is fluid, glossy, and free of lumps.

8. 8
   Top and chill

   Spread melted chocolate over the biscuit base, then chill until firm and the surface looks set. · 1 h 30 min

   What to look for: Chocolate is firm, matte in places, and no longer tacky.

9. 9
   Slice and serve

   Lift the slab from the tin, cut into 8 neat bars with a warm knife, and serve chilled or just softened at room temperature. · 5 min

   What to look for: Bars hold their shape with a clean chocolate top.