I am not one of those people who craves chocolate a lot. In fact I could easily give up chocolate. Cheese is my thang. If I were to have to choose between giving up chocolate or cheese I would 110% give up chocolate. Think of all the things you couldn’t have without cheese. I mean PIZZA. Come on! When it comes to sweet treats I would much rather have something fruity than chocolatey. Call me crazy but that’s just the way I roll (sunglasses emoji). Having said that, there are the odd occasions when I do fancy a bitta chocolate. On one of those such occasions I decided I wanted to make Chocolate Tiffin or Refrigerator Cake, which ever you prefer. I wanted to jazz them up a bit hence the pistachio and cherries. Such a winning combination. And I am not saying “winning” in that really annoying Charlie Sheen way. You can add that to the never ending list of words and phrases I loathe.
I’ve just realised that I have started describing the emoji’s I’d use if I had the option to use them on here. Hopefully that won’t get annoying. Ahh I have also just realised, three weeks today I will be going to Peru. This is both absolutely terrifying and very very exciting. Today I am feeling excited. Tomorrow I will probably feel like I have made a terrible decision and just want to stay at home, curled up in bed, watching cartoons. Something I am very good at by the way, if anyone out there is looking for someone to employ as a professional stay-in-bed-cartoon-watcher. I am currently looking at booking an Inca Trail Trek. Apparently you are supposed to book like 4 months in advance but luckily I have managed to find myself a company that still have spaces.
Another thing I should probably do is start brushing up on my Spanish skills. I did it for GCSE but having not been to Spain nor had the need to use Spanish, I seem to have forgotten most of what I learnt. Maybe I will blog from Peru and write only in Spanish. I probably won’t, but it’s an idea! Speaking of blogging, I may be able to do some Peruvian inspired recipe posts whilst I am over there as I will be staying in a house with a host family who may be able to teach me a thing or two. I will also have a separate travel blog where I will be documenting my travels, in a concise, non-rambling, manner. As if. I am pretty tired so I apologise if this post has just become a mish mash of any thoughts that pop into my head.
I am gonna start wrapping things up here before things get too weird and I start telling you about the dream I had last night in which I was in an episode of “The Amazing life of Gumball”, which by the way is a really good cartoon. There are some very exciting things happening behind the scenes of KB.eats. You won’t be disappointed. At least I hope not. Ah yeah, in case you have a bit of a panic and are wondering why there is not the standard birds eye view of ingredients photo, I seem to have deleted it. So you are just going to have to imagine all the ingredients carefully laid out. I considered doing a little drawing for you, but then I reconsidered when I remembered I can’t draw.
Anyway, without further ado…
I used the Choc Crunchies recipe from this BBC Good Food book, as inspiration for my recipe. Store the Tiffin in the fridge otherwise it will melt and you will have one chocolatey mess.
Prep time: 10 mins
Setting time: At least 2 hours
Skill level: Easy Shmeasy
heat proof dish
18cm/7in cake tin (greased)*
*I made a cross out of parchment paper to help lift the tiffin out the tin once set
100g unsalted butter
3 tbsp golden syrup
2 tbsp cocoa powder
60g dried cherries (I used mixed berries & cherries)
200g digestive biscuits
200g plain chocolate (I used 100g milk, 100g dark)
40g pistachios (roughly chopped)
- In a saucepan over a high heat, melt together butter and golden syrup.
- Add the cocoa powder and dried cherries stir until combined.
- Place biscuits in a ziplock bag and crush using a rolling pin. (You don’t want it to be crushed too fine, big chunks are ok! )
- Add the crushed biscuits to the melted butter mix and mix well until all biscuit pieces are coated.
- Place the heat proof dish over a pan of simmering water and melt the chocolate. (This is called a bain marie)
- Once the chocolate has melted, add the chopped pistachio and stir to combine.
- Spread the biscuit mix in the lined cake tin and pour over melted chocolate.
- Place in fridge and leave to set for at least two hours.
- To serve, cut into squares with a sharp knife.
Slow Club are another new band I discovered over the summer. They are a duo from Sheffield and they are good. Have a listen to Tears of Joy from their latest album Complete Surrender…