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–+ servings
Dark chocolate tiffin bars on a wooden board.
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5 from 3 votes

Dark Chocolate and Ginger Tiffin

This rich and indulgent dark chocolate and ginger tiffin recipe is a chocolate lover's dream featuring stem ginger, ginger nut biscuits and crystallised ginger!
Course Bars, Dessert
Cuisine British
Prep Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 10 minutes
Servings 16
Calories 332kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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

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.
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 332kcal | Carbohydrates: 36g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 64mg | Potassium: 261mg | Fiber: 4g | Sugar: 23g | Vitamin A: 17IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 4mg
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