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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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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:
1. 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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