Kevin’s Pistachio Chocolate Tiffin
Ingredients
- 200 g Digestive Biscuits
- 60 g dried sultanas or dried berries, …
- 3 tbsp pistachio paste optional
- 80 g pistachios roughly chopped (or mixed nuts)
- 80 g Butter
- 2 tbsp honey
- 150 g milk chocolate chopped
- 150 g dark chocolate chopped
- Topping;
- 150 g white chocolate
- 50 g pistachio spread
Instructions
- Line a 20 cm by 20 cm tray with cling film or parchment paper.
- Place the biscuits into a plastic bag and smash them with a rolling pin until broken into small pieces, the tip them into a bowl. Add the dried fruit or berries, 1 tbsp of pistachio spread and toasted pistachio nuts. Stir to combine.
- In a separate bowl, melt the butter, honey with the dark and milk chocolate over a saucepan of simmering water.
- Pour the chocolate and butter mixture over the biscuit mixture and combine and stir until all the ingredients are coated with the chocolate mixture.
- Spoon the mixture into to prepared tin into a 2-3 cm thick texture maximum and press down. Place in the fridge to set for 30 minutes.
- Melt the white chocolate and spread over the top with a spatula spooning the pistachio spread swirling around the mixture.
- Sprinkle with extra crushed pistachio if desired.
- Transfer to set in the fridge for 3 -4 hours then, cut into pieces or squares.
- Enjoy within a few days.
Notes
Chef tips
• Don’t Crush the Biscuits Too Fine … larger and finer texture is Key. I prefer to bash the biscuits with a rolling pin in a sealed bag rather than using a food processor. • Allow the Tiffin to Warm Slightly Before Cutting to Prevent Cracking when slicing. Ideally, let it sit at room temperature for about 10-15 minutes before slicing. • Use Good Quality Chocolate, Since the main flavour comes from the chocolate and cocoa, using a good quality dark and milk chocolate for the base and topping will significantly improve the taste.
• Don’t Crush the Biscuits Too Fine … larger and finer texture is Key. I prefer to bash the biscuits with a rolling pin in a sealed bag rather than using a food processor. • Allow the Tiffin to Warm Slightly Before Cutting to Prevent Cracking when slicing. Ideally, let it sit at room temperature for about 10-15 minutes before slicing. • Use Good Quality Chocolate, Since the main flavour comes from the chocolate and cocoa, using a good quality dark and milk chocolate for the base and topping will significantly improve the taste.