No-Bake Biscoff & Chocolate Orange Tiffin
18th December 2024
No-Bake Biscoff & Chocolate Orange Tiffin Recipe
- 300g Speculoos biscuits
- 2 Terry's chocolate oranges
- 125g Block butter
- 250g Milk chocolate callets
- 2 tbsp Golden syrup
- 150g Milk chocolate callets
- 40g White chocolate callets
- 12 Terry's chocolate orange segments
- 1 Speculoos biscuit (crushed)
- 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 hour or overnight. Once set take out the fridge to begin 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.
- 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.
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