Ingredients
Scale
- 200 g Castor sugar
- 100 g Butter
- ¼ tsp Vanilla essence
- 100 g Chopped dark couverture chocolate
- 70 g Chopped almonds
- Sea salt, as required
Instructions
- Prepare a square baking tray by lining the bottom and sides with aluminium foil.
- Add butter to a heavy-bottom saucepan and let it melt completely. Keep it at low to medium heat.
- When the butter has melted completely, gradually add sugar in parts. Continue to stir using a spatula to avoid crystallization.
- Keep stirring continuously and let it caramelize.
- Once it starts boiling, add vanilla essence and keep cooking while stirring until it reaches an amber color.
- To check the doneness, drop 1 or 2 drops of the toffee into a bowl of water; if it hardens instantly, it is ready.
- Pour the toffee into a baking tray and spread it. Let it sit for a few minutes until it’s semi-hard.
- Now sprinkle chopped chocolate all over the semi-hard toffee and wait for a few minutes so that the chocolate melts with the heat from the toffee.
- Once melted, spread it with a palette knife and sprinkle chopped almonds and sea salt on top.
- Keep it in the fridge for a few minutes until the chocolate hardens completely.
- As the dessert sets, you can de-mould and break it roughly into barks.
- Prep Time: 15 to 20 minutes
- Cook Time: 20 to 25 minutes