Tiffin (confectionery) Milk range. Tiffin (confectionery) Tiffin is a form of cake-like confection composed of crushed biscuits (most commonly digestive biscuits), sugar, syrup, raisins, cherries and cocoa powder, often covered with a layer of melted chocolate. Unlike regular cakes, Tiffin does not require baking. Instead, following preparation of the mixture, the confection is chilled until set. As a consequence the product may also be known as "fridge cake" or another similar term. It was invented in the early 1900s in Troon, Scotland. The confectioner Cadbury produces a chocolate bar called Tiffin, consisting of biscuit pieces and raisins in chocolate, as part of
Chocolate cake transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Rodolphe Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. Until 1890 to 1900, chocolate recipes were mostly for chocolate drinks, and its presence in cakes was only in fillings and glazes. In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US. The Duff Company of Pittsburgh, a molasses manufacturer, introduced Devil's food chocolate cake