Problem with my English Toffee
I had never made English Toffee before but I found what looked to be a fairly easy recipe. So shortly before Christmas I tried it out. Actually, it turned out great. But I had one problem: When I was finished and began to break it apart, all the chocolate fell off the toffee part! How do you make the chocolate stay on?
What was your technique for topping the toffee with chocolate, while it was still very warm? After making the toffee mixure stove top, I bake the toffee on a prepared sheet pan in a medium hot oven for 10 minutes, keeping an eye on it, then top it with good quality semisweet chips or chopped bittersweet and pop it back in a low oven for a few more minutes, or just let it set for 5 minutes until the chocolate is melted, then spread it out with an offset spatula. Chill in refrigerator completely before breaking. I've never had the chocolate flake off using this method.
this is the best recipe I've found - it's been failsafe for the 6-8 years I've been making it:
In that one, you let the toffee cool until it begins to set, then put the chocolate on top of it...the heat of the toffee melts the chocolate, and the chocolate ends up just a little bit embedded in the toffee. Never splits, even when my kid tries to scrape the chocolate off with his teeth....
Thanks for the suggestions guys. In the recipe I used, you're supposed to melt the chocolate in the microwave, spread it on the still warm, but hard toffee, and then stick in the fridge. But I didn't stick it in the fridge. I just assumed I could let it cool at room temperature for a few hours. So, does putting it in the refrigerator somehow make the chocolate and toffee just stick together? Even if you just want to store it at room temperature?
(Again, it really was delicious. I brought it to our christmas party at work and they scarfed it down but they had to take a piece of toffee and a piece of chocolate and then put it in their mouth together to get the whole "English Toffee effect". Kind of embarassing.)
Well, since I always chill mine in the frig, it very well may the the secret to getting the chocolate to adhere, but it may also be spreading the chocolate on the very warm toffee, or both. I vote for both. Aside from the slight flavor change, the extra heat of the toffee for quickly melting the chocolate topping are the reasons I bake the mix in the oven. I suggest that you try the refrigerator chilling method next time to see if you get a different (better) result.
I store my toffee in the frig anyway, contrary to how I would normally store cooked sugar products, like caramels, but it also doesn't last long in our house, and the refrigerator chill has never caused the toffee to suffer any deleterious effect.
No reason to premelt the chocolate in the MW or any other method; just put your chips or chopped chocolate on the warm toffee, it'll melt suficiently to spread in a matter of minutes, with one less bowl to wash.