6 hours ago, Kim Shook said:Broke this up this morning:
@Darienne's Toffee. This turned out exceptionally well this year. Perfect yielding crunch, almost no chocolate loss and it broke into nice squares. It tastes heavenly. It always tastes heavenly, but I've never had the chocolate cling so nicely before. Usually breaks of in sheets. This year instead of melting the chocolate and spreading it on the 30 minutes cooled toffee, I waited only a few minutes and while the toffee was still screaming hot (but firming up) and sprinkled the chopped chocolate on. It melted almost immediately and I spread it out and sprinkled on the finely chopped almonds. Once the chocolate was slightly firm, I scored it as deeply as I could with a knife. It broke almost perfectly. Thank you, @Darienne! Mr. Kim swooned when he tasted it this morning!
@Darienne - question for you: how do you store your toffee? I did some research and found that because Engstrom's toffee has so much butter in it, they suggest storing it in the refrigerator. Is that what you do for yours?
Gorgeous Kim. I've not had problems with the chocolate coming off, but then it was the famous Chocolate Doctor, Kerry Beal, who first told me to dust the toffee with cocoa before putting on the melted chocolate. And how did you do the second side?
And truthfully, I've never done much of what you might call 'storing' the toffee and never in a fridge. I'll have to think of that one. I package it up and get it out of my reach (and mouth) as quickly as possible. I once made a batch for the previous owner of our rented condo in Moab, Utah, and he ate the entire thing by himself. Astounding. No storing going on there.
