>> Wednesday, November 12, 2014
Chocolate Toffee Brittle
For the Chocolate Layer
Dark Chocolate - 1/2 cup
Milk chocolate - 1/2 cup
For the Toffee Layeer
Butter - 2 tbsp
Sugar - 3 tsp
Molds for setting.
How to make the chocolate toffee
Chop both dark and milk chocolate into bits. MW for a minute with 30 secs spurts, until the chocolate is melted. Remove and temper well for 5 mins.
Spoon into the mold to half and set it aside.
For the toffee layer:
In a thick bottom pan, melt butter, then add sugar. Keep stirring until sugar is melted.
Keep stirring non stop until you see the sugar turning colour. The butter would almost become ghee at this stage where the sugar turns to brown colour and starts to set.
Immediately spoon out on the chocolate in the mold, and let it set.
You can either set it at room temperature or refrigerate.
Ensure the bowl used for tempering chocolate is dry. Whisk it well and temper it couple of times.
For the toffee, when it reaches the brown colour, it is a cricial stage as the sugar becomes very hard when it gets cooked more than required time.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46