Notes: This is a great way to get your chocolate fix in warm weather since the chocolate is stirred into the toffee and so no melting on the fingers! It's great to snack on and nice at the end of a meal with coffee. I learned this from the head pastry chef at Valrhona Chocolates.
Ingredients
- 2 cups sugar
- 1/2 cup butter
- 2 ounces bittersweet chocolate, chopped
Directions
Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container
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By tyteaux_12088893
Colorado Spring...
on August 21, 2009
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So, I recently moved to an elevation of about 6,000 feet above sealevel (I grew up at about 48 feet and I've been trying to learn how to cook at altitude. When I wanted to try this recipe, I looked through the reviews for any high altitude tips, but there were none. Having finally mastered this, I decided to add some for the next person. This is what I learned after four batches that resembled black glass and several new burn scars. First, turn down the heat. I've found that to cook this stuff at high altitude and not burn the living hell out of it, you have to drop the heat to medium-low (on my stove's Lo123456789Hi range, I ususally use the 4 or 3, and it will probably take about twice as long as the recipe says. It really can't be cooked too slowly. Second, just keep stirring, and do it gently. It will take a long time for the sugar and the butter to combine completely. It will take even longer if the sugar is too hot. If it's taking more than five minutes to mix, take it off the heat entirely and keep stirring. You can put it back on when you add the chocolate, but don't do it for long. Sugar is, after all, the magma of the cooking world; when it's cool enough to combine with butter, it's still hot enough to blister your skin. Trust me. Again, I have scars. If it separates after you add the chocolate...you guessed it, just keep stirring. The reason that I'm posting this, though is that this really is good stuff, and for me it was worth burning a bag of sugar and a pack of butter into oblivion to learn how to make correctly. It really is great.
By paulajhchang_11...
Honolulu, HI
on December 06, 2008
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This is our fall-back item to take as hostess gifts, etc. We add 1 c of pecans for each recipe. We make it both with the chocolate and WITHOUT the chocolate and vote for everyone's favorite - Right now, both version are running neck and neck at 50-50.
We also add a sprinking of kosher/sea salt after it's spread out to highlight the sweetness of the toffee - You especially notice this in the non-chocolate version!
This has been an excellent fall-back recipe for us!
By twinkiss
Baltimore, MD
on June 29, 2008
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Alton Brown says the more simple the recipe the more difficult to make. This was true for me here. The sugar seemed to be very grainy and then the butter appeared to separate after I added the chocolate. The final product could be used as an ice crean topping as suggested here but I would not serve it alone. I ended up throwing most of it out.
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