Ingredients
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g Callebaut® Ruby Chocolate Callets
-
g Butter
-
g Golden syrup
-
g Gluten free rich tea biscuits
-
g Chopped cranberries and cherries
-
ml Grape seed oil
-
Beetroot powder
Method
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1
Step 1
Melt 300g of the ruby chocolate with butter and golden syrup
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2
Step 2
Break the biscuits into small pieces and fold the biscuits and dried fruit into the chocolate mix
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3
Step 3
Spoon the mixture into a lined baking tin to create an even layer
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4
Step 4
Chill for a couple of hours until set
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5
Step 5
To make the glaze, temper 150g ruby chocolate to 31°C and add in the grape seed oil and beetroot powder
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6
Step 6
Pour a thin layer on top of the tiffin, then allow to set
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7
Step 7
Cut into squares to serve
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450 g Callebaut® Ruby Chocolate Callets
-
100 g Butter
-
140 g Golden syrup
-
250 g Gluten free rich tea biscuits
-
250 g Chopped cranberries and cherries
-
115 ml Grape seed oil
-
Beetroot powder