Chocolate Slices

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Now these, for any of you who have not had the pleasure, are probably the most delicious tasting pieces of chocolate perfection you will eat in a long while.  More-ish doesn’t even come close, although I must point out that although they do leave you wanting more, if you have more you do begin to feel slightly queasy as the palette can only deal with so much sugar in one sitting.

The recipe, passed down from my mother, has absolutely everything in it you would desire if you have a sweet tooth, or any propensity to be satisfied by the delights of sugary delicacies.   A sweet, chocolate, chewy something, it is the perfect accompaniment to a cup of tea, or as someone said to me this weekend, Guinness. No, I don’t see it either, but I like to believe that I will always respect a persons point of view, and them being able to express it.

As a sideline, a gentleman came up to us this weekend and asked if he could have his face painted as a lion.  He then shared his secret with us.  He was actually a wolf. Now I have to admit that on the outside he didn’t look anything like a wolf, but he obviously felt it on the inside, and who am I to argue?

Back to the slices.  It has come to my attention over the last few years that this type of food has become more popularly referred to as Tiffin.  And indeed, according to some sources, it has all the properties of a ‘Fridge Cake’ barring the raisins.  Biscuits, sugar, syrup etc covered in chocolate.  This usage of the word Tiffin originated in Troon, Scotland during the 1900’s, as did my mother give or take a bit of geography.

However, I know Tiffin as an Indian English word meaning light lunch or afternoon tea.  It is served in the most beautifully designed tiered round metal boxes, which interlink and lock together allowing both the main course and dessert to be sold in one object.  Perfect for train journeys or picnics.  The sweet slabs I make, although great for a picnic, do not have this diversity, and therefore are known as chocolate slices.  That is what they are called in the recipe book and that is what I’m most comfortable with.

And this brings me to the recipe itself.

Melt sugar, syrup, butter, and cocoa powder in a pan on a low heat until everything has combined and is silky smooth.  Take off the heat.  Add the crushed digestive biscuits, mix until they have all been coated in the chocolate sauce and spread out evenly into a dish.  Pour the melted chocolate over the biscuit base and leave to set.

Whilst these are setting phone, text, facebook, tweet or send a letter to friends or family and arrange a rendezvous.  Why?  Well, I am a total advocate of the best foods should be shared philosophy.  Therefore, once set, cut the large slab of chocolate perfection into moderately sized slices, pop in a tin and take round to friends or family.  Put the kettle on, drink a cuppa and indulge yourselves in a little slice of heaven.

I took my chocolate slices to Leeds West Indian Carnival this weekend to sell on a little stall my friends and I have.  Despite the deeply inclement weather, everyone who tasted the chocolate slice went away with a smile on their face.  And that’s ratification enough for me.

Oh, and just to let you know, there is one ingredient I have left out, but then all family recipes have a secret something don’t they?

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4 thoughts on “Chocolate Slices

  1. Really enjoying reading your blog Claire, wonderful stuff… I have lusted after your chocolate slice recipe for a long time… I was just wondering what the measurements are for the ingredients? I can’t seem to see any… also… is there anything I could do in exchange for special secret ingredient? Swop you a recipe for example? Much love beautiful lady! xxx

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    1. Thank-you Frances. May I suggest you tinkle around with the measurements until you find what suits you? I always use 500g of digestive biscuits per batch, the rest I tinker with. Meanwhile, you may have the secret ingredient. I shall leave you it in my will :-)) Much love to you and them xxx

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