This is an easy and addictive bark, of crispy caramel toffee, sandwiched in dark chocolate and garnished with chopped almonds. Stored in an airtight container in a cool, dry place, it will keep for up to two months.
- 454 g Butter (1 lb!)
- 125 g Water
- 60 g Corn Syrup
- 600 g Sugar
- 5 g Salt
- 15 ml Vanilla Extract
- 600 g Dark Chocolate
- 220 g Whole almonds, toasted and coarsely chopped
In a pot, melt the butter, water, and corn syrup. Stir in the sugar and salt until combined, then refrain from stirring again.
Turn heat to medium-high for a rolling bubbly boil. Once some colour has developed, gradually lower the heat while continuing to cook. The aim is to achieve a bit more than firm-ball candy. Test by dropping some into cold water to cool, then feel and taste. It is ready when it no longer sticks to your teeth - you should be able to speak without your teeth getting glued together. As a crude guideline this will be around 155C, but it's best to do by feel.
Off heat, add the vanilla - it will sizzle and spit - and swirl to mix it in.
Immediately pour the hot toffee onto a flat parchment-lined sheet pan. Cover with another piece of parchment, and use an offset spatula (or rolling pin) to spread into a thin, even layer (about 1/8" thick). Let it set at room temperature.
Chocolate Shell:
Pre-crystallize the dark chocolate.
Blot toffee with paper towels to remove any excess oil on the surface.
Lightly scrape/ scratch the surface with a knife, to help the chocolate adhere.
Spread half of the tempered chocolate onto the toffee with an offset spatula and sprinkle with half of the almonds.
When set, flip the toffee (using a second sheet pan) and repeat on the other side.