This one got rave reviews from my tasters but I am not so sure I would make it again…
I feel like I should have known…especially when there is a section in the recipe called,
“A word on construction”…
It tells us we are bound to have tears and cracks and that they are easily patched, but come on. This was not easy dough to work with/roll and I didn’t expect it since we have used this Galette Dough before on other recipes. My roll was sticking and cracking all over the place…had to take out some of the filling to pull the dough back together to patch it up. I was feeling like I was on a sinking boat…no kidding. Every time I patched one place another popped up. Ugh! Anyway, did the best I could and hoped that once it was baked, it would look and taste alright. 🙂
It ended up ok and like I said, everyone thought it was delicious. For me, I prefer the Danish Braid we made awhile back from BWJ. Same idea but MUCH easier dough to work with…I have actually re-made that one many times it was such a hit.
Bottom line: yay for trying something new and everyone liking it, but not thinking I will make this one again.
Our recipe on this one starts out, “This Chocolate-Covered, Nut-Studded Toffee might be as close as you can get to a Heath Bar without being sued for some kind of trademark infringement”. I told this to my husband and I could tell he was skeptical; after all he is a Heath Bar lover. I was thinking to myself though, every single recipe we have made from our Baking Chez Moi Cookbook has been a homerun so I was betting on success.
I was encouraged that this toffee does not require that I am a pro candy maker, only that I have a candy thermometer. Check!
There are only a few steps to this recipe which is always a good thing!
- Cook up the toffee, add the coarsely chopped almonds and spread on a buttered parchment paper lined pan.
- Melt your chocolate. I used dark chocolate since I thought that would pair well with the sea salt.
- Pour half of your chocolate on one side of the toffee and spread. Sprinkle with chopped almonds and flip.
- Pour the remaining melted chocolate on the toffee and spread. Sprinkle with chopped almonds and sea salt.
- Chill for 30 minutes and then break apart.
We didn’t get to taste this the night I made it, so instead my husband took a few pieces with him to work the next morning. I get a text…and I quote:
“That recipe is unbelievable. Way better than a Heath Bar! Definitely a keeper!”
Yes, that made my day! 🙂
Everyone that has tried these has LOVED them!…like…raved about them! I have already been asked to make them again for the upcoming holidays.
Yay, for great recipes that are also easy!!