Prep Time: 45 minutes
Chilling Time: 3 hours
Decorating Time: 45 minutes
Total Time: 4 hour 30 minutes
Servings: 12
List of equipment needed:
Scales, Non stick parchment paper, 9 inch square tin, Large bowls, Large saucepan, Wooden spoon, Spatula, Tablespoon (Tbsp), Thermometer probe, Sharp knife.
Ingredients
For the tiffin:
- 300g Hobnobs biscuits
- 100g Milk chocolate callets (don’t melt)
- 100g Dark chocolate callets (don’t melt)
- 125g Block butter
- 150g Milk chocolate callets
- 150g Dark chocolate callets
- 2 tbsp Golden syrup
For the decoration:
- 190g White chocolate callets
- 12 Heart shaped chocolates
- Freeze dried raspberries (sprinkled)
Instructions
For the tiffin:
- Prepare the 9 inch square tin by lining it with parchment paper.
- Weigh and crush or break up the hobnob biscuits to an approx of 1.5cm crumbs in a large bowl and put them on the side.
- Weigh the first 100g of milk and dark chocolate callets and put them in the large bowl with hobnob biscuits. This will give you more texture and crunch.
- Then weigh out the butter, 150g of milk and dark chocolate callets and golden syrup.
- Place the ingredients into a large saucepan and put 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 hobnob biscuits, milk and dark chocolate callets 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 white chocolate callets and place them into a microwaveable bowl.
- Temper the white chocolate by heating the chocolate to 31⁰c, 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.
- Place 12 heart shaped chocolates 4 across, 3 down. See image.
- To finish the decoration sprinkle over the freeze dried raspberries on top of the tiffin remembering to be quick.
Store for up to 3 days in an airtight container.
Notes:
- 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.