Tiffin de chocolate
O tiffin escocês tradicional é feito com biscoitos digestive triturados, passas e uma rica base de chocolate, coberta com chocolate derretido. Esse doce de tabuleiro que não vai ao forno é fácil de fazer, perfeito para vendas de bolos e popular em cafés e cafeterias.
Ingredientes
- 225 g Digestive Biscuits (approx. 15)
- 100 g Block Margarine or Butter
- 25 g Caster Sugar
- 3 tbsp Cocoa Powder
- 4 tbsp Golden Syrup (see Golden Syrup note below)
- 100 g Raisins
- 250 g Milk Chocolate
- White Chocolate (to decorate; optional)
Modo de preparo
- 1
Grease and line a 20x20cm (8-inch) baking tin with greaseproof paper and set aside.
- 2
Crush your digestive biscuits. You want most of it to be quite fine but leave some bits in bigger chunks to give your tiffin a bit of texture.
- 3
Add the butter/margarine, sugar, cocoa powder, golden syrup and 30g of milk chocolate to a large bowl and melt over a bain-marie, or in short burst in the microwave, stirring often.
- 4
Add the crushed biscuits and raisins, and mix well. Press the mixture into your pre-lined tin.
- 5
Melt the remaining milk chocolate in a bain-marie, or in short bursts in the microwave, stirring often. Pour the chocolate over the biscuit mixture and smooth over evenly, right into the corners. Decorate with melted white chocolate if desired.
- 6
Leave to set in the fridge for at least 2 hours (but ideally over night) before cutting into individual portions.
Cozinhe pela receita original
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