Ruby Tiffin

Ingredients

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Ingredients

  • 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

  • 1

    Step 1

    Melt 300g of the ruby chocolate with butter and golden syrup
  • 2

    Step 2

    Break the biscuits into small pieces and fold the biscuits and dried fruit into the chocolate mix
  • 3

    Step 3

    Spoon the mixture into a lined baking tin to create an even layer
  • 4

    Step 4

    Chill for a couple of hours until set
  • 5

    Step 5

    To make the glaze, temper 150g ruby chocolate to 31°C and add in the grape seed oil and beetroot powder
  • 6

    Step 6

    Pour a thin layer on top of the tiffin, then allow to set
  • 7

    Step 7

    Cut into squares to serve

Ingredients

  • 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