This week's bake at Tuesdays With Dorie (TWD), is Chocolate-Covered Toffee Breakups, an addictive snack to munch on, one that you would go back for more until there's none left. Seeing how addictive this is going to be, I've made only half a recipe!
The base is a caramel toffee, made by melting the butter, then cook with sugar, corn syrup, and water until it reaches 300 degrees F, or until caramel coloured and bubbling. A candy thermometer would come in handy, and I'm so glad I bought one almost a year ago. Chopped toasted almonds are added to the toffee and the mixture is then poured over a greased parchment paper placed on a tray, spreading the toffee caramel out evenly. Leave to set for about 20 minutes, then it is turned onto a large cutting board (I've used the reverse side of a large baking tray), lined with parchment paper. Peel the parchment paper from the top of the caramel and allow to cool completely. Use a paper towel to dab any moisture on the toffee before coating with the melted chocolate.
Chocolate are melted and spread onto one side of the caramel base, scatter some chopped toasted almonds, pressing them down gently. At this point, I've refrigerated them still on the tray for about 30 minutes, then turned the caramel onto another tray lined with parchment paper, with the chocolate coated side facing down. Spread the remaining melted chocolate onto the caramel toffee. I did not scatter any almonds on this side, leaving it bare with only the chocolate coating. I left the tray in the refrigerator overnight for the chocolate to set.
Break or cut into pieces before eating. However, they need to be stored in a covered container in the refrigerator, as the chocolate melts even after a few minutes after I've taken them out.
These are good! At first bite, there's a light crunch, then both the toffee and chocolate start to melt in the mouth, followed by the crunch of the almonds. An addictive snack to munch on!
This post is linked to Tuesdays With Dorie (TWD).