This rich and indulgent dark chocolate and ginger tiffin recipe is a chocolate lover's dream and is based on my popular easy chocolate tiffin recipe.
The dark chocolate and ginger fridge cake is made with ginger nut biscuits, stem ginger, and crystallised ginger all encased in smooth dark chocolate. It's spicy, sweet, and irresistibly warming!
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It's perfect for sharing with friends and family and is easy to make and prepare in advance. It takes less than 10 minutes and the hardest part is waiting for the tiffin to set before tucking in!
This recipe stands out from my other chocolate tiffin creations, being particularly suited for adults due to its rich and spicy flavour.
Love tiffin? You'll also like Terry's chocolate orange tiffin, Oreo tiffin, and white chocolate tiffin!
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✔️ Why you'll love this recipe!
- The addition of ginger in various forms – ginger nut biscuits, stem ginger, and crystallised ginger – gives this tiffin a unique spicy twist that complements the dark chocolate perfectly.
- As a fridge cake, it requires no baking.
- The ginger tiffin is perfect for Christmas, bake sales and parties.
- The recipe is easily adaptable; you can add nuts, dried fruits, or different types of biscuits to suit your taste, making it a versatile base.
🛒 Ingredient notes
Dark Chocolate - use chocolate with a cocoa content of at least 50%. I'd avoid using chocolate over 70% as the tiffin will be very bitter.
Butter - unsalted butter is best.
Golden Syrup - the well loved sweet amber liquid helps to bind the tiffin together and provides sweetness which balances the dark chocolate. Use runny honey if you can't get hold of golden syrup.
Cocoa Powder - a small amount of cocoa powder gives the tiffin an extra boost of chocolaty flavour.
Sugar - helps sweeten the tiffin. Use caster sugar or granulated sugar.
Biscuits - I like to use a combination of ginger nut biscuits and digestive biscuits. You could also use shortbread ro rich tea biscuits.
Stem Ginger - 1 ball of stem ginger in syrup, finely chopped. gives the tiffin a lovely spicy warmth.
For the topping:
Dark Chocolate - 50-70% cocoa solids.
White Chocolate Chips - adds sweetness and creaminess to the tiffin.
Crystallised Ginger - finely chopped, adds texture and even more ginger flavour!
🔪 How to make dark chocolate ginger tiffin
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the crushed biscuits in a large bowl.
Two: Place the dark chocolate, butter, golden syrup, cocoa powder, and caster sugar in a microwave-safe bowl and microwave in 30-second bursts until melted.
Three: Pour the melted chocolate mixture onto the crushed biscuits, add the chopped stem ginger and mix to combine.
Four: Press the tiffin mixture into a 20 cm (8") square baking tin lined with clingfilm. Pack it down firmly with a back of a heavy metal spoon. Put it in the fridge while you make the topping.
Five: Melt the dark chocolate for the topping in the microwave (in 30-second bursts), then spread onto the tiffin base. Sprinkle over the white chocolate chips and crystallised ginger. Place it in the fridge to set for at least 3 hours.
Six: Remove the tiffin from the fridge, lift the tiffin out of the tin using the overhanging clingfilm, remove the clingfilm from the base, and then, using a sharp knife, cut the tiffin into neat bars. Store the tiffin in a fridge or somewhere cool.
Top Tips
- When breaking the biscuits, leave some chunky pieces for texture. It adds a nice crunch amidst the smooth chocolate.
- To crush the ginger nut biscuits and digestives, place them in a plastic bag and crush them with a rolling pin until they have the desired texture. Alternatively, you can use a food processor to make the process quicker and easier.
- Ensure that the ginger, whether crystallised or stem, is finely chopped. This helps in distributing the ginger flavour evenly throughout the tiffin.
- Add a couple of drops of vegetable oil to the melted dark chocolate for the topping. It will prevent it from cracking once cut.
- Another way to prevent any cracks is to let the tiffin rest outside the fridge for about 10 - 15 minutes before slicing it into bars. This allows it to slightly soften.
- For neatly cut bars, use a long sharp knife for cutting, and wipe it clean with a paper towel between each cut.
📖 Variations
- Incorporate a mix of chopped nuts such as walnuts, almonds, or pecans for added texture and a nutty flavour.
- Add dried fruits like apricots, raisins, or cherries to the mix. The fruit adds a chewy texture and a natural sweetness that complements the spicy ginger.
- For an adult twist, mix in a splash of your favourite liqueur, such as rum, brandy, or Baileys.
- For an extra spicy kick, add a pinch of cinnamon or nutmeg to the chocolate mix. This enhances the warmth of the ginger and adds to the flavour.
🥡 Storage
Store - storing your dark chocolate and ginger tiffin in an airtight container in the fridge is the best way to keep it fresh and prevent it from going stale (it will keep fresh for up to a week).
Freeze - freeze for up to 3 months.
❓ Frequently asked questions
Tiffin is a type of fridge cake that originated in the UK. It typically consists of crushed biscuits, syrup, and chocolate, and doesn't require baking.
Yes, you can make this tiffin vegan by using vegan dark chocolate and substituting any dairy ingredients with plant-based alternatives.
Ideally, the tiffin should set for at least 3 hours, but for best results, leave it overnight. This allows the flavours to meld and the tiffin to firm up properly.
This particular recipe, with its rich and spicy notes, is geared more towards adult tastes. For a child-friendly version, try my Kinder Bueno tiffin instead.
😋 More no bake tiffin recipes
🍫 More chocolate recipes
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Recipe
Dark Chocolate and Ginger Tiffin
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Ingredients
- 125 g Digestives crushed
- 150 g Ginger Nut Biscuits crushed
- 300 g Dark Chocolate broken into pieces
- 100 g Butter cubed
- 150 g Golden Syrup
- 1 teaspoon Cocoa Powder
- 2 teaspoon Caster Sugar
- 1 Ball Stem Ginger in Syrup finely chopped
For the topping
- 200 g Dark Chocolate broken into pieces
- 100 g White Chocolate Chips
- 50 g Crystallised Ginger finely chopped
Instructions
- Line a 20cm (8") Square baking tin with clingfilm, making sure the clingfilm overhangs the edges.
- Place the crushed biscuits in a large bowl.125 g Digestives, 150 g Ginger Nut Biscuits
- Place the dark chocolate, butter, golden syrup, cocoa powder, and caster sugar in a microwave-safe bowl and microwave in 30-second bursts until melted.300 g Dark Chocolate, 100 g Butter, 150 g Golden Syrup, 1 teaspoon Cocoa Powder, 2 teaspoon Caster Sugar
- Pour the melted chocolate mixture onto the crushed biscuits, add the chopped stem ginger, and mix to combine.1 Ball Stem Ginger in Syrup
- Press the tiffin mixture into a 20 cm (8") square baking tin lined with clingfilm. Pack it down firmly with a back of a heavy metal spoon. Put it in the fridge while you make the topping.
- Melt the dark chocolate for the topping in the microwave (in 30-second bursts), then spread onto the tiffin base. Sprinkle over the white chocolate chips and crystallised ginger. Place it in the fridge to set for at least 3 hours.200 g Dark Chocolate, 100 g White Chocolate Chips, 50 g Crystallised Ginger
Video
Notes
- When breaking the biscuits, leave some chunky pieces for texture. It adds a nice crunch amidst the smooth chocolate.
- To crush the ginger nut biscuits and digestives, place them in a plastic bag and crush them with a rolling pin until they have the desired texture. Alternatively, you can use a food processor to make the process quicker and easier.
- Ensure that the ginger, whether crystallised or stem, is finely chopped. This helps in distributing the ginger flavour evenly throughout the tiffin.
- Add a couple of drops of vegetable oil to the melted dark chocolate for the topping. It will prevent it from cracking once cut.
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