Chocolate Toffee

Overview

I added some dark chocolate with a purity of 66% to neutralize the sweetness, and it doesn’t feel so sweet~~ Ingredients: 190g light cream, 95g caster sugar, 5g cocoa powder, 38g dark chocolate, 30g syrup

Tags

• dessert
• children
• afternoon tea
• snacks
• cocoa powder
• shui ye
• whipping cream
• dark chocolate
• fine sugar

Ingredients

Steps

1. 1 Pour the whipping cream, sugar, starch syrup and cocoa powder into a small pot

   

2. 2 Turn on low heat and heat, the sugar will slowly melt, the cocoa powder is not easy to dissolve, so don’t worry, it will gradually melt as the heat is heated

   

3. 3 Add pure dark chocolate

   

4. 4 With constant stirring, the chocolate melted quickly

   

5. 5 After the sugar liquid boils, you need to pay more attention to stirring to avoid sticking to the bottom

   

6. 6 As the cooking time increases, the sugar liquid becomes more and more viscous

   

7. 7 When it is heated for about 30 minutes, the sugar liquid will become more viscous. Use a spatula to briefly expose the bottom of the pot

   

8. 8 Turn off the heat and continue stirring with a spatula for a while

   

9. 9 After the sugar liquid cools down slightly, put it into a silicone piping bag

   

10. 10 Then squeeze the sugar liquid into the prepared mold

    

11. 11 The sugar liquid that cannot fit in the mold is no longer very hot at this time and can be rolled into long strips manually

    

12. 12 Once the sugar cubes in the mold have solidified and hardened, they can be removed from the mold

    

13. 13 Roll the candy into long strips by hand and cut it into small pieces with a knife before eating