Ingredients small chocolate bars
- 5.3 oz tempered milk chocolate
- 2 tablespoons of finely chopped toffee
- ½ teaspoon sea salt
Ingredients toffee
- 1 small tin of condensed milk
- 2 tablespoons butter
Preparation time
30-45 minutes
Preparation
Toffee
- Add the condensed milk and 1 tablespoon of butter to a saucepan and bring the whole to the boil, stirring slowly. Next, leave the mix to reduce slowly, stirring carefully all the time.
- Continue to stir thoroughly as the mix starts to become more compact and comes away from the bottom and sides of the pan. Remove the pan from the heat as soon as the compact mix starts to turn a light-brown caramel color.
- Stir 1 tablespoon of butter through the mix. Place a piece of baking paper on a baking tray and pour the caramel mix onto it. Spread the mix over the baking tray until it is about 1 cm thick.
- Leave the mix to slowly cool down and cut into different size pieces before it has cooled down completely. Now leave the toffee pieces to finish cooling down.
Small chocolate bars:
- Temper the chocolate as described in the 'Tempering chocolate' recipe.
- Chop up some toffee into small pieces, until you have enough to fill 2 tablespoons. Stir it into 5.3 oz of tempered chocolate. Add sea salt to the mix and stir thoroughly.
- Pour the mix into the silicon mold and then leave the filled mold to cool down in the refrigerator for 15 minutes. Next, remove the mold from the refrigerator and leave the chocolate to finish cooling down at room temperature.
- Once the chocolate bars have cooled down completely and have solidified, they can be pressed out of the mold.
Inspiration
Many other flavor variations are possible too. Why not try white or dark chocolate instead of milk chocolate? Or why not add different ingredients, like pieces of nut, dried fruit or treacle waffle? The possibilities are endless!
