Recipe for Reverse Tiffin
- 250g double choc chip cookie 6mm
- 60g Pecan Deluxe praline almonds
- 125g unsalted butter
- 2tbsp golden syrup
- 1tbsp caster sugar
- 500g white chocolate
- 80g milk or dark chocolate
- 80g Pecan Deluxe red lustre popping candy
YOU WILL NEED
30 x 23cm baking tin with a depth of about 4cm. Lightly greased and with a sheet of baking parchment
Tip the double choc chip cookies into a bowl. Add the butter, golden syrup, and sugar into a small saucepan. Place over a low heat and stir constantly until the butter has melted and the mixture is thoroughly combined. Pour into the bowl over the crushed biscuits and stir until evenly coated.Spoon the mixture into the prepared tin and press into an even layer. Leave until completely cold. Break the white chocolate into chunks and melt in a heatproof bowl either over a pan of barely simmering water or gently in the microwave, in short bursts and on a low setting. Stir until smooth, spread over the tiffin base Melt the milk/dark choclate in the same manner. Using a piping bag with a fine nozzle and a skewer – create a feathered chocolate decoration to contrast with the white chocolate and leave until slightly set. Scatter over the red lustre popping candy and allow the topping to cool completely.Cut the tiffin into squares using a knife that you have run under hot water to warm the blade: this makes it easier and neater to cut through the chocolate.
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