Wow your friends and family this season with this chocolatey take on a traditional holiday dessert.
Sponge toffee
Ingredients:
- 2 1/3 cups (580 grams) white sugar
- 1/2 cup (150 grams) corn syrup
- 2 tbsp (30 grams) baking soda
- 1 tbsp (15 grams) vanilla paste/extract
- 90 mL (90 grams) water
- 500 grams dark chocolate, cut into small pieces
Method:
Add sugar, syrup and water to a medium size saucepan. Stir until sugar dissolves (medium-high heat) continue to cook until candy thermometer reaches 300F (hard crack).
Remove from heat add vanilla and stir in baking soda, pour onto a parchment-lined tray. Let cool. Break into pieces.
To temper chocolate, melt 300 grams chocolate in a double boiler until 122F.
Remove from heat, add remaining chocolate to bowl, stir till melted. Bringing temperature down to 81F.
Place back onto boiler bring temperature up to 86F.
Pour half onto cooled sponge toffee with a palate knife spread evenly.
When harden, flip over and repeat again. Let set cut into pieces.
Note: If using milk chocolate, melted temperature 113F, cooled temperature 81F, reheated temperature is 84F.
Courtesy Paul Brans