Tuesday, 15 October 2013

GINGER AND TROPICAL FRUIT TIFFIN

This sounds a lot more exotic than it actually is. Lately I’ve found myself opting for tiffin as my lunch time confection. To make it different myself I thought chewy crystallised ginger would go well with the dark (but not too dark) chocolate. To counteract the heat I add small candied pieces of fruit, but not the usual glace cherries or raisins. Instead I opted for chunks of dried tropical fruit which you can buy in supermarkets, making a tiffin which is rich and chewy, with bursts of sunny sweetness and kick.

50g dark chocolate
150g milk chocolate
80g butter

1 tbsp golden syrup
110g candied fruit pieces (I used 55g pineapple and 55g papaya)
55g crystallised ginger, chopped into little chunks

For the topping
150g dark chocolate
50g milk chocolate
A small knob of butter
1 tbsp golden syrup

Line a 20x20cm brownie tin.
Begin by melting the dark and milk chocolate together with the butter in a bowl over a pan of boiling water (a bain-marie). Once melted add the golden syrup to make glossy then throw in the fruit pieces and ginger. Stir in until coated and the mixture becomes sticky then spoon into the tin. Spread the chocolate coated fruit and ginger across the tin making sure you press down and level out.

Use the same bowl and pan for the topping. Melt together all of the ingredients until rich and glossy then pour over the base. Tip the tin around so the melted chocolate covers the chunky base then put in the fridge to set. It should take about 2 hours. Once set, cut the tiffin into 12 pieces. I like to do them in little triangular wedges.
 

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