Troubleshooting the Chocolate on Butter Toffee
Posted in: Tech Help, Tips, Tricks, & Techniques
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.