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Ruby Tiffin

Callebaut Ruby Chocolate Tiffin

Barry Callebaut
The fruity, slightly tart taste of Callebaut Ruby chocolate really stands out when combined with red fruit & berries. Include this special ruby chocolate tiffin in your Easter bakes or make them for Mum for Mother's Day!
Prep Time 30 mins
Chilling Time 2 hrs
Servings 12




For the Tiffin

  • Place 300g of the ruby chocolate, butter and golden syrup into a plastic bowl and melt in the microwave at intervals of 30-40 seconds until melted 
  • Break the biscuits into small pieces and fold the biscuits and cranberries into the chocolate mix
  • Spoon the mixture into a lined baking tin to create an even layer and chill for a couple of hours until set

For the Glaze

  • Heat 150g ruby chocolate in the microwave in 40 second intervals until creamy and add in the grape seed oil and beetroot powder (optional)
  • Pour a thin layer on top of the tiffin, then allow to set for a few hours
  • Cut into squares to serve
Tried this recipe?Let us know how it was!

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