Chocolate tiffin

Level:
Medium
Makes:
makes 18 rectangles 6 cm x 2 cm

Tiffin

Ingredients: Tiffin

  • 3.5 oz
  • 3.5 oz

Preparation: Tiffin

Melt gently together.

Ingredients: Tiffin

  • 10.6 oz
    CSM-1ECLIPSE53

Preparation: Tiffin

Melt. Stir into melted date syrup and butter. 

Ingredients: Tiffin

  • 3.5 oz
  • 1.8 oz
  • 1.8 oz
  • 1.8 oz
  • 1.8 oz
  • 1.8 oz
  • 1.4 oz

Preparation: Tiffin

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.

Thin crisp ecl1pse rectangles

Ingredients: Thin crisp ecl1pse rectangles

  • CSM-1ECLIPSE53

Preparation: Thin crisp ecl1pse rectangles

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.

Finishing and decoration

Ingredients: Finishing and decoration

  • 0.0 gr

Preparation: Finishing and decoration

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).