No-Bake Biscoff & Chocolate Orange Tiffin

18th December 2024

Indulgently rich no-bake tiffin with Biscoff/speculoos biscuits and Terry’s chocolate orange throughout. Topped with milk and white chocolate to create a feathered effect. Then finished off with extra chocolate orange segments and speculoos crumbs.

Recipe

No-Bake Biscoff & Chocolate Orange Tiffin Recipe

All recipes are based on treats created by Gleni however we take no responsibility when attempted at home.

Prep Time: 45 minutes
Chilling Time: 3 hours
Decorating Time: 45 minutes
Total Time: 4 hour 30 minutes
Servings: 12

Equipment needed

Scales, Non stick parchment paper, 9 inch square tin, Large bowls, Sharp knife, Chopping board, Large saucepan, Wooden spoon, Spatula, Tablespoon (Tbsp), Thermometer probe, Fork, Skewer or Cocktail stick.

Ingredients

For the tiffin:

300g Speculoos biscuits
2 Terry's chocolate oranges
125g Block butter
250g Milk chocolate callets
2 tbsp Golden syrup

For the decoration:

150g Milk chocolate callets
40g White chocolate callets
12 Terry's chocolate orange segments
1 Speculoos biscuit (crushed)

Method

For the tiffin:

Prepare the 9 inch square tin by lining it with parchment paper.
Weigh and crush the speculoos biscuits to an approx of 1.5cm crumbs.
Next break two chocolate oranges into segments and slice widthways in half. Place the biscuits and chocolate orange in a large bowl and put them on the side.
Then weigh out the butter, chocolate callets and golden syrup in a large saucepan and place them on low heat.
Heat gently and stir, to ensure the mixture does not catch on the bottom of the saucepan.
Once melted and combined take off the heat then allow to cool for 2-5 minutes.
Add the crushed speculoos biscuits and prepared chocolate orange segments into the cooled saucepan.
Stir well until all the ingredients are covered with the chocolate mixture.
Pour into the prepared lined baking tin, level out the mixture by pushing down making sure to press into each corner.
Place into a fridge and chill until set, a minimum of 1-3 hours or overnight. Once set take out the fridge to begin decoration.

For the decoration:

Weigh out the milk chocolate callets and place them into a microwaveable bowl.
Temper the milk chocolate by heating the chocolate to 32⁰c, testing with a temperature probe.
Pour the tempered chocolate over the chilled tiffin and level out making sure to be quick as the chocolate will set.
To create a feathered effect in the milk chocolate topping, melt the white chocolate by tempering it to the same temperature as the milk chocolate. Pipe 4 vertical lines of white chocolate creating 4 strips of chocolate. Next use a fork, skewer or cocktail stick to drag the chocolate in opposite directions (Optional).
Place 12 chocolate orange segments 4 across, 3 down. See image.
To finish the decoration crumble one speculoos biscuit and sprinkle it over the top of the tiffin.

Store for up to 3 days in an airtight container.

Notes

You do not have to do the feathering effect on the chocolate if you do not want to.
We used Lotus Biscoff biscuits but any speculoos biscuits would work.
Chocolate tips - If you overheat the chocolate, do not worry just reheat the chocolate to 45⁰c and add 20% more chocolate callets. If needed, you can add more chocolate callets if still too hot.