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Recipes: Fantastic Ways of Cooking with Chin Chin

Breakfast

Chin Chin Breakfast Bar

  • Ingredients

50g Raisins or any dried fruit of your choice
50g Oat
50g Chin Chin
20ml golden syrup
20g margarine/butter​
Method (No bake)

Place Chin Chin in a blender, grind and add the raisin, blend.
Melt butter & golden syrup.
Pour melted butter & golden Syrup onto all dry ingredients and mix into a thick paste.
Place into a square dish lined with baking paper.
Press in tightly, level up with a spoon.
Refrigerate for 2 hrs or leave overnight.
Cut into squares & serve.



Treats

Chin Chin Chocolate Bar

  • Ingredients

100g Chin Chin
200g Milk Chocolate

  • Method (No bake)

Place Chin Chin in a small square dish/tin lined with baking paper.
Melt the Chocolate in a microwave for about 30 seconds.
Stir and pour over the Chin Chin.
Place in a cool place to set.
Cut into squares and serve.



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Chin Chin Rocky Road Bar

  • Ingredients

100g Chin Chin
100g Cooking Chocolate Milk or Plain
100ml Double Cream
50g Salted butter
50g marshmallow
10ml golden syrup

  • Method (No Bake)

Melt the butter in a microwave add in the golden syrup and chocolate.
Stir until the chocolate is melted.
Boil the cream and mix with the melted chocolate.
Place Chin Chin and marshmallow in a square dish/tin lined with baking paper.
Pour the cream & chocolate sauce over the Chin Chin and marshmallow.
Place in a fridge to set.
Cut into squares and serve.





Chin Chin Truffles

  • Ingredients

100g Chin Chin
100g Plain Chocolate
100ml Double Cream

  • Method (No Bake)​

Grind the Chin Chin in a blender.
Boil the double cream in a pan or microwave.
Pour over the chocolate and stir until the chocolate is melted.
Add the ground Chin Chin.
Mix well together and refrigerate for 1 hour.
Roll into balls and place onto a tray lined with baking paper.
Melt some chocolate allow 10g per each truffle.
Using a fork, pick up the truffle balls and coat with the melted chocolate.
Leave in a fridge for 2 hours to set.











Dessert

Chin Chin Cheesecake

  • Ingredients

200g Chin Chin (grind for base)
50g Chin Chin (to decorate the top of filling)
20g Brown sugar
50g Butter or Margarine
150g Cream Chees
180ml Double Cream
50g Icing sugar
1tsp vanilla essence

  • Method ( No bake)

Grind the Chin Chin in a blender or beat with a rolling pin in a bag to floury form.
Melt the butter, add in the sugar and pour over the ground Chin Chin.
Mix together to a dry paste.
Place in a round dish or cake tin.
Place in the fridge to set for about 10 minutes.
Mix cream cheese and the icing sugar.
Add in the double cream and beat until fluffy.
Add the vanilla essence and stir.
Pour onto the Chin Chin base and the decorate top with the 100g Chin Chin.
Place in the fridge for 2 hours or freezer.
Cut into slices and serve.
This recipe is highly recommended, probably the best Cheese cake, I have ever eaten.

About Us

The humble beginning of growing up in Africa where chin chin is a popular snack at celebration time and children are called upon to help their mothers and aunties to roll out and cut chin chin pastry at Christmas times, a very messy job with flour all over their faces whilst they beam with joy in anticipation of the rewarding crunch of the chin chin in their mouth once ready.

Contact Us

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Tabitha's Foods Ltd
37 Neville Road
Croydon
CR0 2DS

sales@tabithasfoods.com
info@beautifulfoods.co.uk
020 86830512