It’s a mystery why none of the manufacturers of dark chocolate ginger biscuits (or none I’ve come across) can make them without using animal products. If you’re someone who misses those particular biscuits, this dark chocolate ginger tiffin is a way to create the same flavour and crunchiness. It involves just a few ingredients and absolutely minimal effort.
This is quite a grown-up version of tiffin and is best divided into smaller squares than other fridge cakes. It’s hard to think of anything involving crushed digestives as being sophisticated, but if you use 70%+ chocolate, this is actually rich and dark enough to work as an after dinner sweet.
A bonus is that it uses up the syrup from the preserved ginger jar, which might otherwise be discarded or sit on the shelf long after the ginger has been removed, looking sticky and unappetising.
You could (at the risk of stating the obvious(!) add things like cranberries, glace cherries or nuts for a more celebratory/Christmas version.
This recipe will make around twenty pieces in a 7″ square tin.
Dark Chocolate Ginger Tiffin…
Ingredients
- 130 g digestive biscuits (several varieties are vegan)
- 100 g dark chocolate, preferably minimum 70% cocoa solids
- 50 g coconut oil, preferably the flavourless variety
- 50 g stem ginger preserved in syrup, plus 2 tbsp of the syrup
- 2 tbsp cocoa powder
method
- Very lightly oil/line the base of a 7″ square or similar sized tin.
- Chop the preserved ginger fairly finely and set aside.
- Crush the biscuits with a rolling pin or using a food processor. Leave small chunks of biscuit in among the finer crumbs.
- Place the crushed biscuits in a medium sized bowl and stir through the cocoa powder.
- Heat the chocolate, coconut oil and syrup together gently in the microwave or in a double boiler if you prefer, stirring occasionally until the chocolate has melted.
- Add the chopped ginger to the crushed biscuits, then pour in the melted chocolate mixture and stir just until everything is well combined.
- Transfer to the tin, level the top, and place in the fridge. Leave to set completely (probably a few hours) before cutting.
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