How Do You Make A Hardened Chocolate Frosting For Homemade Toffee?
You need to temper the chocolate which will give you chocolate that will give you a hard coating (like a Heath Bar). Here is how: Chocolate Tempering The most ticklish part of candy making – tempering – must be done exactly right or your plain chocolates will streak or turn white after you have dipped them. There are three basic types of chocolates used in candy making – bitter sweet, dark chocolate, and milk chocolate. Most candy is made with the dark chocolate. Melt chocolate very slowly. Cool it just as slowly…. You must use a candy thermometer. 100 degree first melt First bring the chocolate up to 100 degrees by placing small pieces over a double boiler. Never put a lid on melting or warm chocolate [condensation may drip]. Do not let any moisture into the chocolate. Use a strong wooden spoon beat the melting chocolate vigorously and frequently. 120 to 130 degree second melt When there is a considerable amount of melted chocolate in the pan, but still some lumps too, pour out the
