Susan score the finished product into individual pieces (really only scoring the chocolate itself but be sure to go deep enough that it scratches the surface of the toffee) If you have problems with chocolate adhering try wiping toffee with moist paper towel before applying chocolate. Hope that helps, good luck.
Glad to be a guinea pig! I always say if I can help others learn something that caused me headaches and concussions then I'll do it. Wisdom shouldn't take so many bruises to learn from hehe! If by the end of the "toffee project" we can all understand more about this very odd relationship then everyone will have won a great boon that I wasn't able to find anywhere else. :D
No new news just yet. Hopefully this week.
We are still a few years out for full production on our cacao farm. Our first trees have just come into full ripeness- but that is couple of years early. We have 1/3 forestero and 2/3 trinatario. I am trying to start up a cacao-growers cooperative in our area of the Hamakua (N. of Hilo on the Big Island). We are already selling some beans through our friend Tom Sharkey, but are looking to expand with others in this geographically similar area so we can brand the beans that have a similar terroir. Once I get up our website, I will send it off to the group.
So you are a chocolate maker in LA? What part? I assume you have a shop?