Place 300g of the ruby chocolate, butter and golden syrup into a plastic bowl and melt in the microwave

Break the biscuits into small pieces and Fold the biscuits and dried fruit into the chocolate mix

Spoon the mixture into a lined baking tin to create an even layer

Chill for a couple of hours until set

Temper 150g ruby chocolate to 31°C and add in the grape seed oil and beetroot powder

Pour a thin layer on top of the tiffin, then allow to set for a few hours

Cut into squares to serve