Chocolate tiffin

Melt gently together.

Melt. Stir into melted date syrup and butter. 

Stir in all of the seeds, dried fruits and cereals. Pour into 20cm square tin lined with silicone paper. Allow to set at least 2 hours at 12°C. Cut into rectangles 6cm x 2cm.

Precrystallise the chocolate. Place a guitar sheet on a flat surface.
Place a small ladle of chocolate on top of the guitar sheet surface at one end. Place another guitar sheet on top of the chocolate.
With a rolling pin or palette knife flatten the chocolate. Score 6cm x 2cm rectangles through the two sheets of plastic.
Allow to set at least 2 hours at 12°C before removing the plastic sheets.

Decorate each tiffin with a thin ecl1pse chocolate rectangle.
Decorate on top with fruits and seeds (stick them with some pre-crystallised chocolate from a mini piping bag).