Mint Aero Tiffin

Ingredients

• Butter (125g)
• Golden Syrup (125g)
• Milk Chocolate (500g)
• Dark Chocolate (200g)
• Digestive Biscuits (175g)
• Mint Aero Bubbles (300g - three packs)
• White Chocolate (75g)
• Green Food Colouring - I use ProGel!

Method

1. Line a 9"x9" baking tin.
2. Gently melt the butter and golden syrup in a saucepan on a low-medium heat. Take off the heat when the mixture is smooth and starts to bubble.
3. Break / cut in to small chunks 200g milk chocolate and the 200g dark chocolate and add to the butter and golden syrup. Set aside to allow the chocolate to melt.
4. While waiting for the chocolate to melt, break the digestive biscuits and add them to a large mixing bowl.
5. When the chocolate is fully melted in to the butter and golden syrup mixture pour it on top of the broken digestives and mix until fully coated.
6. Press the mixture down in to the lined baking tin.
7. Wait for 15-30 until the mixute has cooled a bit - it doesn't need to be room temperature, we just want it cooled enough so that it doesn't melt the aero bubbles!
8. Once cooled, press all but 32 aero bubbles in to the tiffin.
9. Topping: Melt the remaining 300g of milk chocolate and the 75g of white chocolate seperately in two heatproof bowls/jugs. Add green food colouring to the white chocolate. When both chocolates are fully melted pour the milk chocolate on top of the tiffin and smooth out , then drizzle the white chocolate on top. Finish by decorating with the mint aero bubbles.

Notes

• - If the chocolate isn't fully melted in to the butter and golden syrup mix after a couple of minutes add the saucepan back on to the heat for a few seconds - but be careful to not over-heat the chocolate!
• - This recipe uses quite a lot of chocolate... the white chocolate and green food colouring are optional, and the milk chocolate in the topping can be reduced by 100g to 200g!
• - I've used digestive biscuits (similar to graham crackers), but shortbread or other cookies can used as an alternative.