Chocolate Toffee Crunch
Chef Manuel Quesnel from Upstreet brewery's taproom provides this rich, chocolatey dessert recipe.
This recipe is from Chef Manuel Quesnel at Upstreet
Ingredients
- 454g butter.
- 454g sugar.
- 90 ml water.
- 3 tsp salt.
- 3 tsp vanilla extract (or another extract).
- 700g tempered chocolate.
- 450g toasted nuts/dried fruit.
Method
- In a saucepan combine butter, sugar, water, and one tsp of salt. Bring to a boil, stirring constantly.
- Cook over moderate heat to 146°C/298°F, continuing to stir constantly.
- Remove from heat and add vanilla extract.
- Pour on full-size silicone mat or parchment paper. Spread to the edges quickly before the toffee sets with an offset spatula or pastry knife.
- Allow to cool completely. Blot with towel to remove any excess oil.
- Spread half of the tempered chocolate evenly on one side. Sprinkle with toasted nuts or dried fruit. Add two tsp salt to the chocolate immediately.
- When chocolate sets, carefully flip and repeat on the other side. When set, break into pieces.
- Store away from heat, moisture and humidity at room temperature.
Submitted by Manuel Quesnel