Chocolate Toffee

Name: Chocolate Toffee
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g White sugar; 40g Chocolate (dark); 200g Light cream; 5g cocoa powder; 30g maltose

by Little Mei Zhu

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

This time I made a chocolate taste. It is sweet and bitter and has a strong chocolate smell. Because of the addition of chocolate and cocoa powder, you can't boil it too thick, avoid boiling it, and the final product will taste better than the original taste. Slightly soft, but not soft enough to deform, and taste better after refrigeration.

Ingredients

Chocolate Toffee

1. Pour all the ingredients into the pot, sift in the cocoa powder, try to mix the cocoa powder well (it doesn’t matter if it is mixed)

2. Heat over medium and low heat until the chocolate gradually melts. At this time, you will find some uneven granular shapes. It’s okay. Continue to boil

3. When it boils, it becomes more even. Turn to minimum fire at this time

4. Stir continuously until it is thick and not very fluid.

5. Let it cool for a while, put it in a piping bag, and squeeze it into the mold. If it is a little hard and uneven, put it in the oven at 100 degrees and bake it for a while (chocolate taste can’t use too high temperature), and you can see that the surface becomes soft and flat. Baked. (It is not necessary to bake, just to make the shape fit better)

6. Put it in a cold place or in the refrigerator to help it solidify quickly, just demoulding