Chocolate Turned To Toffee?
by Tintinkie Bell
(Cape Town, South Africa)
My chocolate turned to toffee. Why?
I was making chocolate from a simple recipe which included sugar, milk, and cocoa powder. Before I could get the mixture up to the 240 degree's Fahrenheit, my mixture turned to toffee.
Why did this happen?
Another thing is that my chocolate seems to start cooling down before it even reaches 220 degrees. What could I be doing wrong?
The recipe you are describing sounds like it may be more likely to make a chewy chocolate toffee/taffy type result rather than a traditional chocolate bar type result because it is a boiled sugar candy.
Have you used this recipe before? Do you know what the finished result is meant to be?