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Chocolate Tiffin
This Tiffin recipes is perfect served up for an afternoon snack!
Courtesy of "Green & Black's Organic Ultimate Chocolate Recipes, The New Collection" by Micah Carr-Hill/Kyle Books, 2010.
Ingredients
| 2/3 cup whole blanched almonds | 3/4 pound gingersnaps, crushed | |
| 2/3 cup whole blanched pistachios | 1/2 cup good-quality cocoa powder | |
| 14 tablespoons unsalted butter | 1/2 cup golden raisins | |
| 1/2 cup corn syrup | 11 1/2 ounces milk chocolate, broken into pieces |
directions
Total:
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1
Preheat the oven to 350 degrees Fahrenheit and gently roast the nuts for about 5 minutes until they are just beginning to change color. Line a 10-inch square pan with parchment paper.
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2
Melt the butter and syrup together in a pan.
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3
Place the crushed gingersnaps, cocoa, nuts and raisins into a large mixing bowl, or use an electric mixer with the paddle attachment, and mix until well combined. Add the melted butter and syrup to the mixture. Press into the lined pan making it as flat as possible. Put into the fridge for 1 1/2 hours.
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4
Melt the milk 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.
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5
Remove the chilled tiffin from the fridge and, using an offset spatula, spread half of the melted choolate 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 offset spatula, and then use the tines of a fork to create wave-live patterns. Leave until the wavy layer of chocolate has just set, which will probably take about 5 to 10 minutes. Cut into squares.
notes
This is a good recipe to make in advance: keep it in an airtight container and it will still be delicious 10 days later.
If you don't have a big enough cake pan, use a medium roasting pan; the mixture will mold to any shape!
To make this taste a little festive, add 1 teaspoon ground spice and the zest of 1 orange to the syrup.
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