Courtesy of dessert-loving Zoe Francois of the blog Zoe Bakes, this toffee recipe was inspired by Poco Dolce and Emily Luchetti’s cookbook Four-Star Desserts. These toffees are not so sweet with a powerful kick of coffee and really lovely bittersweet chocolate.
instant coffee powder
bittersweet or semisweet chocolate
- Prepare a baking sheet with a Silpat, parchment, or wax paper.
- In a medium sized heavy-bottomed sauce pan, with a candy thermometer attached, bring all the ingredients, excluding the chocolate, to a boil over medium low heat.
- Stir constantly until it reaches 315 degrees F, which will happen pretty quickly. The mixture will be much thicker. Remove it from the heat and stir until very smooth, just a few seconds.
- Pour the toffee onto the prepared cookie sheet.
- Using a spatula spread the toffee out into a 1/16-inch thick rectangle; try to keep it as even as possible. Work quickly because the toffee will set fast.
- Using a pastry wheel or pizza cutter, VERY GENTLY (you don’t want to cut so deep that it actually reaches the bottom or you may destroy your silpat) score the toffee into bite sized pieces.
- You should get about 60 pieces. Again work quickly so the toffee doesn’t set before you are done.
- Allow the toffee to sit until it reaches room temperature, and then break apart the pieces.
- Melt the chocolate over a double boiler until smooth. Remove from the heat and allow to cool to just above room temperature. If the chocolate is too hot it will run off the toffee and not give you a nice coating.
- Set up a second cookie sheet with a sheet of parchment or wax paper.
- Drop a piece of the toffee into the chocolate. Using a fork, flip the toffee over to coat the other side. Lift the covered toffee from the chocolate and shake gently to allow the excess to fall away and any large air bubbles to come to the surface. If the chocolate cools down too much, just return the chocolate to the double boiler and reheat for a minute to soften the chocolate slightly.
- In order to get a nice smooth bottom without a bunch of excess chocolate (otherwise known as a “foot”), scrape the bottom of the fork on the edge of the bowl before laying it to set on the parchment.
- Continue dipping until all the toffee pieces are covered in chocolate. Allow them to sit out in a cool spot to set up. If the room is warm, you may want to set them in the refrigerator for a few minutes until they are firm.
- Use the leftover chocolate to drizzle over the tops.