Chocolate tiffin

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Chocolate Tiffin (aka Fridge Cake)

Serves: 32

By: Koj

Koj's version of his favourite chocolate Tiffin from Pret-a-Manger.

Ingredients

The mix

• 270g Dark chocolate (I use Callebaut 70% pistoles)
• 180g unsalted butter
• 105g Golden Syrup
• 400g Digestive biscuits (ground to a coarse powder - Thermomix speed 4 for 7 seconds)
• 100g Digestive biscuits (broken coarsely)
• 110g dried pitted prunes (chopped)

Instructions

To make the mix

1. Melt the dark chocolate, butter and golden syrup together over a low heat.
2. Grind the 800g of digestives to a coarse powder. If using prunes, add them at this stage to break them into smaller pieces. Or if using raisins, add them at the end to the ground biscuits.
3. In a large mixing bowl, combine the melted chocolate mixture with the dry mixture well.
4. Line 2 baking trays with non stick parchment paper then fill the baking trays with the mixture of chocolate, biscuits and dried fruit.
5. Place another piece of non stick parchment paper over the top and press down into the baking tin – another baking tray may help.
6. Place the mixture in the fridge to set.

Topping

1. Melt the 3 chocolates for the topping.
2. When the cake has begun to set in the fridge, pour over the milk chocolate and spread it out with a palette knife.
3. Add the dark and white chocolate on top of the milk chocolate and drag a cocktail stick or skewer through to create swirls.
4. Don't allow the fridge cake to set in the fridge too long, as it may be so cool that it causes the milk chocolate to set, before you have had a time to decorate the topping.

Notes:

I prefer to use prunes (though you have to chop them) over raisins, but many recipes use raisins

Whichever you use, a nice touch is to soak them in Pedro Ximenez for a few hours.