Why does the chocolate "pop off" my brittle?
(Potter Valley, CA USA)
When I use the Wilton melts to cover my brittle it will "pop off" when I break the brittle into pieces.
Why is this happening? How can I prevent this from happening? Am I putting the chocolate on at the wrong time? Should my brittle be hot or at room temperature when I spread the chocolate on?
If I can find the dark Hersey chips I can use them and I don't have the problem of it separating from the brittle. What is different about this chocolate?
There's been a few other people that have mentioned that their chocolate pops off their brittle or toffee.
Here's another discussion about it that might help you called Why does the chocolate fall off of my homemade toffee?
The basic consensus was that it's best to put the chocolate on while the toffee/brittle is still hot.
On another page it is recommended that you dab off excess butter first so that the chocolate sticks better.
Hope that helps!