Melt the golden syrup and butter together.

Add the chocolate and mix together.

Fold through the biscuits and dried fruit.

Pour into a 24cm x 24cm frame and spread evenly.

Refrigerate at 5c for 2 hours.

To decorate take tempered chocolate and spread on top of the tiffin.

Sprinkle mona lisa crispearls on top.

Sprinkle mona lisa chocolate blossoms on top.

As soon as the chocolate is touch dry cut into 16 squares.

This tiffin can be made with any other chocolate, just swap the chocolate to the chocolate of your choice.