October 10th, 2012
The best thing about the little chill in the air? Chocolate takes a lot longer to melt so I get to make and scoff one of my all-time favourites without getting my fingers quite so sticky.
The chocolate tiffin. This week I had the pleasure of opening a beautiful tote bag of Fairtrade baking goodies send out as part of their brilliant Big Fair Bake Campaign. A bounty of nuts, dried fruits and dark chocolates made me immediately think of tiffin.
This is such a simple no-bake recipe that really does taste like it has taken time. You can make it as budget or as expensive as you like, with the fruits and nuts you use dictating the overall taste. In February I blogged the basic recipe but here I packed in brazils, almonds and hazelnuts for the nuts, sultanas and apricots for the fruit and broke-up homemade shortbread for the biscuit. Plus a handful of Maltesers – the chocolate melts but the honeycomb remains whole.
The result is a perfectly decadent blend of rich chewy crunchiness that warms up your insides, more so when you know you are supporting global trade that is proper, right and fair.