I must tell u that u need to be very patient with these, as when i was making them, i kind of ran out of patience and then had a panic attack when they didn’t look the way i wanted them to …. but later they looked just fine …. phew thank God. Also if you are living in a country as hot as mine i wouldn’t recommend u trying it unless u are using an air conditioned room. Handling chocolate can be quite tricky and a pain in the ass. Obviously i have learnt the hard way and at the cost of a lot of time and ingredients and disasters in the kitchen … and I’m still learning. The recipe below is just from my measurements but u can always change them to suite your requirements.
- 150 gms good quality dark choc 70% – 80% the darker the better
- 1/2 cup of finely chopped almonds
- 200 gms light brown sugar
- 225 gms butter
- a pinch of salt
- 2-3 tbsps of water
- grease proof paper
Start with lining a tray or a absolutely flat surface like a wooden chopping board with greaseproof paper and set aside. Also make sure you have that much space in the freezer to keep it in later. Having done that, in a double boiler melt the chocolate till smooth. Spread this on the paper with a broad metal scrapper, evenly at about 2mm thickness. And sprinkle the almonds all over the chocolate. Now transfer the board in the freezer to chill n set.
For the toffee u’ll need a sauce pan. Make sure the sides are high and don’t make the mistake like me of taking a shallow frying fan or you’ll have a over flow of melted sugar. Mix the sugar, water, butter and salt all together, and heat it gently. The water will ensure even melting of the sugar. Technically you would require a candy thermometer to ensure perfect results, but i don’t have one and was just crossing my fingers all the way :p . It will take a few minutes till the sugar bubbles and the water evaporates. It will start changing colour to a lovely brown, thats when u need to turn off the heat and set it aside. Now get the chocolate out of the freezer and cut it exactly in half and peel off the paper. Place one half of the chocolate on another clean piece of greaseproof paper the almond side down and quickly pour the toffee over it evenly. The chocolate will melt a bit as the toffee will be warm thats why u need to be quick. Place the other half of the chocolate on top sandwiching the toffee between the chocolate layers and quickly transfer it to the freezer again. Thats 90% of the job done. For the cutting bit i tried using a cookie cutter but was not very successful so i just cut them in squares and wrapped them up. I hope you do try this recipe and if u do u have to pls let me know how it turned out. The taste is absolutely fantastic and makes gr8 presents to give out.
Also i’d like to take a minute and remind you all that the voting for The Best Food Blog 2007 … bloggers choice awards is nearing its end. Remaining with just 7 days left for voting. After which it will stop and the results will be put up on 10th nov.I know i was nominated only a month back which didn’t give me much time to collect all your votes … but still i think i did well. Can’t thank you enough for all your love and support. If any of you have missed voting and do still love my blog pls do go to this link and vote for me. Remember the vote is casted only when the no. of the vote changes from (for eg.) 150 to 151 and it says voted below. I tell you this as I’ve had many friends who have tried to vote and said that they have but couldn’t successfully caste it , which ended up being my loss … . I ‘m trying my best but with other bloggers who are far better than me and in the competition way before me are on the top. If not this year then hopefully next year. Thanks all of you once again