Gingerbread Tiffins

METHOD

1. Line a square baking tray with parchment paper.
2. Crush 250g of ginger biscuits using a rolling pin and a sandwich bag until they resemble crumbs, then pour into a large mixing bowl and add the hot chocolate powder.
3. Place 125g of the dark chocolate, butter, syrup and stem ginger into a bowl over a pan of boiling water (Bain-Marie) and stir until melted.
4. Combine the chocolate mixture and biscuit crumbs and stir until fully combined.
5. Spread the mixture into the prepared tray, making sure you spread it evenly and press down into the corners and edges. Place in the fridge to set whilst you melt the rest of the chocolate.
6. Using the same method as before, melt 175g of dark chocolate. Then pour onto the biscuit mixture in the tray - to spread it evenly, lift the tray and tilt it around rather than using a spatula, this will give you a nice glossy finish.
7. Sprinkle the remainder of the biscuit crumbs and a bit of hot chocolate powder on top and place in the fridge for at least 2 hours to set. Then slice into squares and enjoy!