Troubleshooting the Chocolate on Butter Toffee

Called butter oil, clarified butter, or AMF (anhydrous milk fat). Should be clear yellow when melted. Note that the more you add, the lower your temperature for tempering. Same reason why milk is lower than dark, and white lower still.

Mark, would you hazard a guess at the percentage use for this application?

This product just wasn't born with a nutty idea (grin.) I'd like to do some classic toffee's that use pecans or almonds, but with this product nuts would get in the way with the real simplicity of the concept.

Would tasteless coconut oil do the same thing?

Start with about 2%, temper like you would milk, and compare the snap of a tabletwith the original dark or see if it's close to a milk sample. You can use other oils like coconut oil, but then it would fall out of the standards of identity for chocolate in the U.S.

I make 8lb batches, toffee itself approximately 4lb into a sheet pan and allow to cool to room temp (68*F) then wipe off butter sheen with damp paper towel then dry towel. Coat with tempered chocolate using spatula, allow to set, then turn and repeat on opposite side, when chocolate is still tacky (nearly set) score with point of knife into squares, then allow to finish setting before breaking into individual pieces. This method produces very little shearing rarely any, maybe 1 in 20 batches will be problematic but not usually more than 1/8 of the batch. I make toffee with Milk choc + almonds (in this case the choc doesn't have to have perfect temper), Milk choc, White compound coating, or Dark choc + white drizzle and all sell very well. It is very dry climate here 30-35% humidity but even on days that exceed 40% I can make toffee without the chocolate from shearing off. I believe the key is in scoring the chocolate before breaking the piece, if the chocolate fully sets before scoring then it is more likely to separate from the toffee.