Chocolate Coming Away From The Toffee
by Caryn Martin
I usually put the toffee in the freezer to speed up the process... is this a problem? I have even tried letting it come to room temperature first and still get separation. I have been dabbing most of the butter off of the surface of the toffee before putting on chocolate. Please help! Also, I use semi sweet baking pieces that I have melted in the microwave. Thanks! Hi Caryn, Usually when the chocolate is coming away from the toffee, it's because their is still a layer of fat separating the two. You mentioned that you dab away 'most' of the butter, but you really need to use some lint free absorbent cloth and try to get it all. When you say you put it in the freezer to speed up the process, I assume you mean the toffee, before you add the chocolate? You definitely want to add the chocolate after the toffee returns to room temperature. Don't try dipping it, etc., while the toffee is still cool. Since you are using chips melted in the microwave, you want to be sure to heat them at a low temperature and stir every 30 seconds. If you can get the chocolate melted without too much heat, the chocolate will stay "tempered" and you will have a better result. Overheating the chocolate will cause it to lose it's temper at the least and can ruin it at the worst. Does anyone else have any suggestions or advice for Caryn regarding solving the problem of the chocolate coming away from the toffee when it is broken up? Feel free to add your thoughts. ~Angie
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