|The various stages of toffee dipping|
The drawback? I didn't temper it right. I got faint blooming on almost every piece, which is more than what I usually get. On the other hand, it's so consistent, it almost looks like it was on purpose. I was a bit timid about trying this, so I worked in a few small batches. I followed the heating temperatures precisely, but didn't test properly. Given what I've now been reading, I might have had better luck if I had melted my chocolate in one big batch. So now I got something things to try for the next batch of toffee or the Easter candy making event I have each spring. I would love to make a batch of butter creams or peanut butter eggs that don't end up with a puddle of chocolate underneath them.
|Ginger Stars and dipped toffee|
Almond Buttercrunch is dipped; Ginger Stars are baked and iced. All that's left to do is bag 'em and tag 'em (and give them away).