For the past 3 months I've explored, enjoyed and been successful with a butter toffee. Where Iconsistentlyhave issues is the chocolate layer shearing from the toffee during the breaking up of toffee stage.
Let's explore what's been done..
- I began like many do and let the chocolate melt on the surface of the hot toffee. This worked somewhat well but had some unpredictable outcomes. It would shear from 5% to 30% depending on batch and regardless the chocolate would bloom within the week.
- I then went to the toffee cooling method; I would pour the toffee, score it multiple times, cool it, come back to it later, wipe off any excess butter sheen (and it's been pretty minimal) then use a microwave to prepare the chocolate. This seemed to bring down my shearing to 0% to 15%. However much of the time the chocolate would bloom again within the week.
- Lastly I've gone to preparing it, scoring, cooling, wiping and then using tempered chocolate to coat the top and I get a 15% to 35% shearing.
I'm good at troubleshooting, I've got an engineering background so walking through steps andanalyzingthe situation runs in my blood but this.. this is head to wall bashing frustrating.
If you make toffee professionally what step am I missing? I have my toffee down to a rhythm, no separation, beautiful quality, flavor, color--but this lack of chocolateadhesiondrives me nuts. I'm about to just start scoring and breaking then enrobing squares but that makes the time of prep go up which I'd rather not do on most of the line I'm working on.
I feel there is a tip or trick I've not been privy to--that eludes me--driving me up a wall heheh!
updated by @andy-ciordia: 04/13/15 10:40:51PM