Chocolate tiffin is easy to make, a joy to eat and perfect for gifting to others, too! This tiffin looks the part with a marbled chocolate top (much easier to make than it looks).
My tiffin is made with chocolate (of course), a big portion of raisins and biscuits – the key to a good tiffin. It’s best if you use digestive biscuits for tiffin, but shortbread, hobnobs or any other crumbly biscuits will work too.
When you make this tiffin, bear in mind that it needs chilling time to set, so make it the day before you need it.
The Ingredients
- Butter – unsalted is best. Salted butter enhances sweetness, and because this recipe is already sweet that could overwhelm the other flavours.
- Light brown sugar – I like to use light brown sugar because it brings an almost toffee flavour when it’s melted – works so beautifully here.
- Cocoa powder – brings the chocolatey flavour to the tiffin itself.
- Golden syrup – you could also use maple syrup.
- Sultanas – or you can use raisins.
- Biscuits – as above, use any good, crumbly biscuits. Digestives are best.
- Milk and white chocolate – for the marbled chocolate topping.
Love chocolate recipes? You might also like:
- Cherry Chocolate Cookies
- Chocolate and Blackberry Brownies
- Chocolate and Date Brownies
- Chocolate Orange Cookies (No Butter)
- Cherry, Pecan and Dark Chocolate Baked Oats
- Christmas Chocolate Brownies
Top Tips
- Melting the butter – When you melt the butter and other ingredients in the saucepan, be sure to only cook until the butter is melted and the ingredients are combined. Don’t boil the mixture – that will cause the sugar to burn and give it a bitter taste.
- Making the marble effect – To make the marble effect, you pour the milk chocolate on first, then top with the white chocolate. You use a skewer to draw swirls in it until the marble effect appears.
- Chilling the tiffin – Chilling the tiffin is required to firm it up and set it. I would recommend chilling for at least 12 hours so that it is firm enough.
The Best Chocolate Tiffin
Tiffin with chocolate and sultanas, topped with marbled chocolate.
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Ingredients
- 150 grams unsalted butter
- 50 grams light brown sugar
- 50 grams cocoa powder
- 3 tablespoons golden syrup
- 100 grams sultanas
- 200 grams biscuits crushed
- 200 grams milk chocolate
- 50 grams white chocolate
Instructions
- Put the butter, sugar, cocoa powder and golden syrup in a saucepan on a low heat. Melt the butter, stirring, until everything is combined.
- Tip in the sultanas and biscuits, then stir until everything is coated in the chocolatey mixture.
- Line a 20cm cake tin with baking parchment. Tip in the mixture and press it down so that the top is even and flat.
- Put the milk chocolate in one bowl and the white chocolate in another bowl. Melt both chocolates by microwaving for 30 seconds at a time, then stirring, then repeating until the chocolate is melted.
- Pour the milk chocolate over the tiffin, then smooth with the back of a spoon. Pour the white chocolate on top, then use a skewer to draw swirls until a marble effect is created.
- Put into the fridge to chill for 12 hours, then cut into 16 equal sized pieces.
