Chocolate tiffin

Melt gently together.

Stir in all of the seeds, dried fruits and cereals. Pour into 20cm square tin lined with silicone paper. Allow to set at least 2 hours at 12°C. Cut into rectangles 6cm x 2cm.

Precrystallise the chocolate. Place a guitar sheet on a flat surface.
Place a small ladle of chocolate on top of the guitar sheet surface at one end. Place another guitar sheet on top of the chocolate.
With a rolling pin or palette knife flatten the chocolate. Score 6cm x 2cm rectangles through the two sheets of plastic.
Allow to set at least 2 hours at 12°C before removing the plastic sheets.

Decorate each tiffin with a thin ecl1pse chocolate rectangle.
Decorate on top with fruits and seeds (stick them with some pre-crystallised chocolate from a mini piping bag).