Chocolate tiffin

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 2

Recipe components

Used Callebaut products

Tiffin

IngredientsPreparation
  • 100g
  • 100g

Melt gently together.

  • 300g
    Ecl1pse Belgian Milk Chocolate

Melt. Stir into melted date syrup and butter. 

  • 100g
  • 50g
  • 50g
  • 50g
  • 50g
  • 50g
  • 40g

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

IngredientsPreparation
  • Ecl1pse Belgian Milk Chocolate

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

IngredientsPreparation
  • g

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).