Soak 5 leaves of gelatine in cold water for 3 minutes. Mix together 600 g cream cheese with 250 g smooth peanut butter
and 250 g golden syrup. Squeeze out the water from the gelatine and put into a pan with 75 ml whole milk, warming gently
until the gelatine dissolves. Mix into the peanut mixture until well combined and tip into an oiled 2 lb loaf tin lined
with cling film. Melt 25 g butter with 100 g dark chocolate, then add 80 g crushed digestive biscuits. Spread the peanut
mixture with the chocolate crumbs, smoothing down, and chill in the refrigerator for several hours, until firm.
Turn out onto a plate and decorate with chocolate curls.