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Ruby Tiffin

Method

  1. Melt 300g of the ruby chocolate with butter and golden syrup
  2. Break the biscuits into small pieces and fold the biscuits and dried fruit into the chocolate mix
  3. Spoon the mixture into a lined baking tin to create an even layer
  4. Chill for a couple of hours until set
  5. To make the glaze, temper 150g ruby chocolate to 31°C and add in the grape seed oil and beetroot powder
  6. Pour a thin layer on top of the tiffin, then allow to set
  7. Cut into squares to serve