Crunchy homemade sponge toffee coated in decadent melted dark chocolate.
Recipe by Chef Paul Brans, Oliver & Bonacini Events. Photo by Cindy La. Courtesy of O&B Caters.
ingredients
Sponge Toffee
Chocolate-Covered Toffee
directions
Add sugar, syrup and water to a medium size saucepan. Stir until sugar dissolves (medium high heat) continue to cook until thermometer reaches 300ºF (hard crack).
Remove from heat, add vanilla and stir in baking soda, then pour onto a parchment-lined tray. Let cool. Break into pieces.
Melt 4 cups chocolate in a double boiler until 122ºF. Remove from heat and add remaining chocolate to bowl. Stir until melted, bringing temperature down until 81ºF. Place back onto boiler and bring temperature up to 86ºF.
Pour half onto cooled sponge toffee with a palate knife spread evenly, when hardened, flip over and repeat again. Let set and cut into pieces.
NOTE: If using milk chocolate instead of dark; melted temperature 113ºF, cooled temperature 81ºF, reheated temperature is 84ºF.