Butter Toffee Hazelnuts And Dark Chocolate
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
130 g
Butter90 g
Water400 g
Sugar2 tbsps
Light Corn Syrup1 tbsp
Vanilla Extract1 tsp
Baking SodaDirections:
1
Sprinkle with chopped hazelnuts
2
In a small saucepan, melt the butter and water on high heat
3
Add the sugar and corn syrup
4
Wipe down the sides of the saucepan with a damp pastry brush to remove any loose sugar crystals
5
Cook the sugar mixture to 300 degrees F
6
Remove from the heat and set the pan over an ice bath for 5 to 10 seconds to stop the cooking
7
Remove from the ice bath
8
Add the vanilla and baking soda, stirring to incorporate
9
Quickly pour the mixture onto a silicone pad and spread thin
10
Let set until completely cool, 5 to 7 minutes
11
Once the toffee is set, turn over onto a sheet of parchment
12
Spread a thin layer of fluid, tempered chocolate onto the toffee and let set
13
Once set, the chocolate should be shiny, hard, and should snap with any given resistance
14
Turn back over and break into desired pieces
15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results
17
Over a double boiler, melt 4 ounces chocolate to 115 degrees to 120 degrees F
18
Bring the bowl, with the chocolate, to a flat, clean work surface ( preferably marble or stainless steel ), wiping away any access water or steam from the bowl
19
With rubber spatula, fully incorporate the remaining 1 ounce chocolate
20
Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note)
21
Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface
22
If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes
23
If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered
24
When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F
25
(Bringing the temperature back up aids in a more fluid working consistency
26
) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper