Troubleshooting the Chocolate on Butter Toffee
Posted in:
Tech Help, Tips, Tricks, & Techniques
Hi all! I've been reading this forum on and off for some time now, and I finally made an account so I can add my two cents. I'll add a disclaimer, though: I've only been doing chocolate professionally for a year now, and this advice goes against the very nature of chocolate.I discovered my solution on accident. I had the same problems as I see here, and sometimes worse--I once had an entire sheet of toffee lose its chocolate on the first break (and it was so nicely tempered, too). My shop, though, had no humidity control last year, and I live in the tropics. I made a batch of toffee on a particularly humid day (70RH, if I recall correctly). I had to cool the sheets directly in front of the air conditioner to get them below 25 degrees so I could apply the chocolate, and by the time they got that cool, they were a sticky mess. Still, the cost of the almonds justified taking a risk, so I coated it anyway. It was brilliant. There were a few rough spots where the chocolate seized too much, but for the most part, only the part actually touching the toffee was affected, and the rest kept a very respectable, though not perfect shine.So now, since our new AC unit dehumidifies as well, after I wipe off the excess butter, I brush each sheet with about two teaspoons of water right before I coat. I rub it around a good bit to get a nice thin layer of stickiness across the whole sheet, and coat normally. I know, water is anathema to chocolate, but it's hard to argue with results. I still cringe every time I ladle that chocolate onto a damp, sticky surface.