I thought a tiffin was a tin container for lunch. Ha! It is, but it is also a British confection make from cookies and fruit. For my tiffin, I chose Chocolate Hazelnut Piroulines, figs, and toasted hazelnuts. I also used double-dark cocoa, which is a blend of Dutch-processed cocoa and black cocoa. If you don’t have Chocolate Hazelnut Piroulines, you can substitute Dark Chocolate Piroulines or Piroucrisp cookies.
Chocolate Hazelnut & Fig Tiffin
Makes 24 squares.
Prep time 30 minutes. Total time about 3 hours.
5 ounces Chocolate Hazelnut Pirouline cookies (about 13 cookies)
1/2 cup plus 3 tablespoons hazelnuts, toasted and chopped
1/3 cup dried figs, coarsely chopped
8 tablespoons (1 stick) unsalted butter, room temperature
2 tablespoons Lyle’s golden syrup (or Karo light corn syrup)
2 tablespoons granulated sugar
1 1/2 tablespoons double-dark Dutch-processed cocoa
1 teaspoon pure vanilla extract
4 ounces high quality semi-sweet chocolate
4 ounces high quality milk chocolate
Line an 8 x 8-inch baking pan with aluminum foil, leaving an overhang of about 2-inches on two opposite edges. Cut a piece of parchment paper to fit the bottom of the pan. Place parchment on top of foil.
Using a serrated knife, cut each Pirouline cookie into 10 pieces. In a medium size bowl, combine cookie pieces and crumbs, 1/3 cup hazelnuts, and figs. Set aside.
In the top of a double boiler, set over simmering water, melt butter, syrup, sugar, and cocoa. Stir constantly, until fully combined and mixture is smooth. Mix in vanilla. Remove from heat.
Add cookie mixture to melted cocoa mixture. Stir until evenly coated. Pour into prepared pan, and press into an even layer. Refrigerate for 30 minutes to set.
Coarsely chop semi-sweet and milk chocolate. Place in the top of a double boiler, set over simmering water. Stir constantly, until chocolates are melted. Remove from heat, and spread over tiffin base in a smooth, even layer. Evenly sprinkle remaining hazelnuts on top of chocolate and press down lightly to adhere to chocolate. Return to refrigerator for 2 hours until completely firm.
When ready to serve, lift tiffin from pan using foil overhangs as a handle and cut into 24 squares. For easier cutting, run knife under hot water to warm blade. Dry before cutting.
Chef’s Note: Toast hazelnuts in a 350F oven for 5 minutes. Cool completely before chopping.