Ruby Chocolate Tiffin

Method

Method

A vibrant twist on the classic tiffin, this no-bake treat blends Callebaut Ruby RB2, dried fruit and rich tea biscuits, topped with a naturally pink ruby glaze. Fruity, eye-catching and effortlessly indulgent.

Ingredient 

For the Tiffin

• 300g Callebaut Ruby Chocolate RB2
• 100g Butter
• 140g Golden syrup
• 250g Rich tea biscuits
• 125g Dried Cranberries
• 125g Dried Cherries

For the Glaze

• 150g Callebaut Ruby Chocolate RB2
• 115 ml grape seed oil
• Q.S. Beetroot powder

To make chocolate tiffin

1. Line and spray a 20cm square tin with baking paper and Goldwax Food Release Spray
2. Put the digestive biscuits into a zip lock bag and bash them with a rolling pin to break them up into small chunks
3. Roughly chop the dried fruit
4. In a microwave safe bowl melt together 300g of ruby chocolate, butter and golden syrup
5. Once melted add the biscuits and chopped fruit and fold in carefully as to not break up the biscuits further
6. Place the mixture into the baking tin and lightly flatten

For the glaze

1. Temper 150g ruby chocolate to 31°C and add in the grape seed oil and beetroot powder
2. Pour a thin layer on top of the tiffin
3. Place into the fridge to set for a minimum of two hours
4. Once set, cut into the required size and serve

Enjoyed this recipe? Swap the dried cranberries and cherries for other dried fruits of your choice, or even use some nuts to add extra crunch