As if there weren’t enough goodies to stuff your face with around Thanksgiving, these treats are great to give as a hostess gift or a little thank you to your guests.
Line a container with parchment paper. The size isn’t that important, it depends on the depth you want the tiffin to be. The container I used above measures…..
Measure out the cream
Pour the cream into a bowl set over a pan of simmering water. Add in the broken chocolate.
For this I’ve chosen intense orange by Lindt. The chocolate is good quality, rich and on the bitter side, it has slivers of almonds and shreds of orange peel. The I love contrasts of tang and bitter, the smooth chocolate and the crunch of the almonds.
Whisk the chocolate into the cream until it is a glorious glossy sea
Stack ’em high, a tower of ginger biscuits
Now bash ’em, bash ’em, bash ’em. Put them into a zip lock bag first and squeeze out the air before sealing it or else you’ll be hoovering up biscuit crumbs.
Do the same with the pecans.
Little jewels of autumn
Stir the cranberries into the molten chocolate
And the pecans and finally the biscuits
Pour this delicious mixture into the container, bang it on the counter a couple of times so it removes any air bubbles and then leave it over night to set
The next day, turn it out onto a cutting board
Slice through it with a sharp knife
Slice in to squares
Dust lightly with cocoa powder
Place them onto a cooling rack and shake lightly to remove any excess cocoa
Cut some wax paper into strips
and then into squares big enough to wrap your tiffin in.
Place the chocolate in the middle and…
Fold the sides up, so they overlap
Twist the ends in opposite directions
Bite size treats
Put some in a little dish, a perfect way to say thank you