Mary Berry Chocolate Tiffin
Why you’ll like it
There are several reasons why chocolate tiffin recipes are so popular. For me this is what comes to mind when I think of Mary Berry’s chocolate tiffin:
- Easy to make, requiring no baking and minimal effort.
- Chocolate, amaretti biscuits, and dried apricots are a mix of a kind. As a big fan of amaretti biscuits and dried apricots, finding this dessert in a British cookbook was really a big surprise.
- Edible gold leaf adds a touch of elegance, making it a visually stunning dessert that will impress your guests.
Variations and additional toppings
What other biscuits can I use besides Amaretti? Replace the amaretti biscuits with digestive biscuits for a slightly different texture.
Can I use different fruits and nuts for the crunchy tiffin base? Add a handful of dried cranberries or raisins for an extra burst of fruity flavour. Experiment with different types of nuts, such as walnuts or hazelnuts, for added crunch.
What can I use as a topping for the Chocolate tiffin? Drizzle melted white chocolate over the top for a beautiful contrast and additional sweetness.
For a Perfect Chocolate Tiffin
CRUNCHY BASE
When adding the amaretti biscuits to the chocolate mixture, break them into coarse pieces, ensuring a mix of sizes and textures – some crumbly and others chunky – for a delightful variety. Gently fold them into the mixture to prevent them from breaking apart.
SMOOTH CHOCOLATE TOPPING
To achieve a clean cut when slicing, ensure the melted chocolate topping is spread evenly over the biscuit base using a palette knife. Do not return the bars to the fridge after this step, as it may cause the chocolate to lose its shine.
ELEGANT TOUCH
Edible gold leaf is incredibly delicate and paper-thin. Carefully cut a small piece from the sheet using the tip of a sharp knife, then apply it to the set chocolate using a small paintbrush
What You Need
- Butter – 115g (4 ounces) butter, plus extra for greasing
- Almonds – 50g (1¾ ounces) whole, blanched almonds, coarsely chopped
- Pine nuts – 50g (1¾ ounces) pine nuts
- Golden syrup – 3 tablespoons golden syrup
- Dark chocolate – 200g (7 ounces) plain dark chocolate, chopped into small pieces
- Cocoa powder – 2 teaspoons cocoa powder
- Dried apricots – 100g (3½ ounces) ready-to-eat dried apricots, chopped
- Amaretti biscuits – 300g (10 ounces) soft amaretti biscuits
- Edible gold leaf, to decorate
How to make Mary Berry Amaretti Chocolate Tiffin
- Grease the tin and heat the pan. Begin by greasing the cake tin with a generous layer of butter and then line the bottom with baking parchment. Next, preheat a medium-sized, nonstick frying pan.
- Toast the nuts. Add the almonds and pine nuts to the pan and dry-fry them over medium heat for approximately 3 minutes or until they turn a lovely golden colour. Make sure to turn them frequently for even browning. Transfer these toasted nuts to a small bowl and set them aside.
- Melt butter & chocolate. In a large heatproof bowl, positioned over a pan of gently simmering water (ensuring the base of the bowl doesn’t touch the water), combine the butter, syrup, and half of the chocolate. Once the chocolate has melted, remove the bowl from the pan.
- Finish the tiffin base. Stir in the cocoa, followed by the apricots and the dry-roasted almonds and pine nuts. Crumble the amaretti biscuits into the mixture coarsely and stir everything gently to achieve a uniform blend.
- Tip mixture into the tin. Transfer this combined mixture into the prepared tin and use a palette knife to press it down, levelling the surface.
- Refrigerate. Cover the tin and place it in the refrigerator to set for at least 3 hours or, ideally, overnight. When ready, remove the tin from the fridge.
- Prepare the chocolate topping. Now, put the remaining half of the chocolate in a heatproof bowl over simmering water, melt it, and then remove the bowl from the pan. Pour the melted chocolate evenly over the biscuit base, spreading it thinly across the surface. Allow it to set for at least 30 minutes.
- Cut the chocolate bars. Use a sharp knife to cut the mixture into 18 bars, and carefully remove them from the tin. For an elegant finishing touch, decorate each bar with edible gold leaf.
Storage Instructions
Store the Chocolate Tiffin in an airtight container in the refrigerator for up to 5 days. This dessert can also be frozen for up to 1 month. Thaw it in the refrigerator overnight before serving.
How to serve Mary Berry?
Mary Berry Chocolate Tiffin is perfect for any occasion. Serve it as a delightful dessert at dinner parties or enjoy it as a sweet treat with a cup of tea or coffee. You can also wrap individual bars in parchment paper and give them as homemade gifts to friends and family.
Health Info
- Calories: 235.25
- Sugar: 22.33
- Sodium: 10.89
- Fat: 15.15
- Carbohydrates: 25.63
- Fiber: 2.76
- Protein: 2.71
Chocolate Tiffin Recipe
Description
Ingredients
- 115 g (4 ounces) butter plus extra for greasing
- 50 g (1¾ ounces) whole blanched almonds, coarsely chopped
- 50 g (1¾ ounces) pine nuts
- 3 tablespoons golden syrup
- 200 g (7 ounces) plain dark chocolate chopped into small pieces
- 2 teaspoons cocoa powder
- 100 g 3½ ounces ready-to-eat dried apricots chopped
- 300 g 10 ounces soft amaretti biscuits
- edible gold leaf to decorate
Instructions
- Grease the tin and heat pan. Begin by greasing the cake tin with a generous layer of butter and then line the bottom with baking parchment. Next, preheat a medium-sized, nonstick frying pan
- Toast the nuts. Add the almonds and pine nuts to the pan and dry-fry them over medium heat for approximately 3 minutes or until they turn a lovely golden color. Make sure to turn them frequently for even browning. Transfer these toasted nuts into a small bowl and set them aside.
- Melt butter & chocolate. In a large heatproof bowl, positioned over a pan of gently simmering water (ensuring the base of the bowl doesn't touch the water), combine the butter, syrup, and half of the chocolate. Once the chocolate has melted, remove the bowl from the pan.
- Finish the tiffin base. Stir in the cocoa, followed by the apricots and the dry-roasted almonds and pine nuts. Crumble the amaretti biscuits into the mixture coarsely and stir everything gently to achieve a uniform blend.
- Tip mixture into tin. Transfer this combined mixture into the prepared tin and use a palette knife to press it down, leveling the surface.
- Refrigerate. Cover the tin and place it in the refrigerator to set for at least 3 hours or, ideally, overnight. When ready, remove the tin from the fridge.
- Prepare the chocolate topping. Now, put the remaining half of the chocolate in a heatproof bowl over simmering water, melt it, and then remove the bowl from the pan. Pour the melted chocolate evenly over the biscuit base, spreading it thinly across the surface. Allow it to set for at least 30 minutes.
- Cut the chocolate bars. Use a sharp knife to cut the mixture into 18 bars, and carefully remove them from the tin. For an elegant finishing touch, decorate each bar with edible gold leaf.
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