Ruby Chocolate Tiffin

level 2

Callebaut® ingredients

Ingredients	Preparation
450g Callebaut - Finest Belgian Ruby Chocolate - Ruby Chocolate - RB1 - 10kg Callets 100g butter 140g Golden syrup	Place 300g of the ruby chocolate, butter and golden syrup into a plastic bowl and melt in the microwave
250g 250g	Break the biscuits into small pieces and Fold the biscuits and dried fruit into the chocolate mix Spoon the mixture into a lined baking tin to create an even layer Chill for a couple of hours until set

Ingredients

Preparation

Place 300g of the ruby chocolate, butter and golden syrup into a plastic bowl and melt in the microwave

Break the biscuits into small pieces and Fold the biscuits and dried fruit into the chocolate mix

Spoon the mixture into a lined baking tin to create an even layer

Chill for a couple of hours until set

Ingredients	Preparation
115ml grape seed oil beetroot powder	Temper 150g ruby chocolate to 31°C and add in the grape seed oil and beetroot powder Pour a thin layer on top of the tiffin, then allow to set for a few hours Cut into squares to serve

Ingredients

Preparation