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Discussion Starter #1
I am making Almond butter toffee, std recipe with butter sugar and almonds. The toffee turns out incredible, but after tempering the chocolate, both milk and dark, spreading it on the toffee I am having problems with the chocolate staying on the toffee after it cools. When I had break the toffee the chocolate always comes off in big pieces leaving the toffee uncovered. What can I do to help the chocolate stay on the toffee after I break the candy.
 

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Did you pop it in the fridge to cool?
 

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I let the Toffee cool to about 80 degrees, that way its not too hot and wont melt the chocolate. I pour on the melted chocolate at 89 degrees and let it cool naturally which takes about an hour. After its tempered is when I am having the problems. Are you saying that putting the finished product into the fridge for some time, will help it stick to the Toffee?
 

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I just noticed my example isn't tempered though. Sorry about that.
 

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I guess I'd break the toffee first prior to coating.
 

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also I just read this: temperature of your fillings, molds and utensils should be in the range of 62-70 degrees Fahrenheit. So maybe 80 is too warm.
 
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