Medium
Makes: Serves 8 – 12
Containing: 2 Components

Ruby Chocolate Tiffin

Ingredients: Ruby Chocolate Tiffin

  • 450 g
    Callebaut RB1
  • 100 g
    butter
  • 140 g
    golden syrup

Preparation: Ruby Chocolate Tiffin

Place 300g of the ruby chocolate, butter and golden syrup into a plastic bowl and melt in the microwave

Ingredients: Ruby Chocolate Tiffin

  • 250 g
  • 250 g

Preparation: Ruby Chocolate Tiffin

Break the biscuits into small pieces and Fold the biscuits and dried fruit into the chocolate mix

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

Chill for a couple of hours until set

 

Glaze

Ingredients: Glaze

  • 115 ml
    grape seed oil
  • As needed
    beetroot powder

Preparation: Glaze

Temper 150g ruby chocolate to 31°C and add in the grape seed oil and beetroot powder

Pour a thin layer on top of the tiffin, then allow to set for a few hours

Cut into squares to serve

 

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