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1
In a small saucepan, melt the butter and water on high heat.
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2
Add the sugar and corn syrup.
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3
Wipe down the sides of the saucepan with a damp pastry brush to remove any loose sugar crystals.
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4
Cook the sugar mixture to 300 degrees F. Remove from the heat and set the pan over an ice bath for 5 to 10 seconds to stop the cooking.
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5
Remove from the ice bath.
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6
Add the vanilla and baking soda, stirring to incorporate.
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7
Quickly pour the mixture onto a silicone pad and spread thin.
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8
Sprinkle with chopped hazelnuts.
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9
Let set until completely cool, 5 to 7 minutes.
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10
Once the toffee is set, turn over onto a sheet of parchment.
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11
Spread a thin layer of fluid, tempered chocolate onto the toffee and let set.
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12
Once set, the chocolate should be shiny, hard, and should snap with any given resistance.
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13
Turn back over and break into desired pieces.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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16
Over a double boiler, melt 4 ounces chocolate to 115 degrees to 120 degrees F. Bring the bowl, with the chocolate, to a flat, clean work surface ( preferably marble or stainless steel ), wiping away any access water or steam from the bowl.
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17
With rubber spatula, fully incorporate the remaining 1 ounce chocolate.
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18
Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note).
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19
Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface.
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20
If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes.
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21
If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered.
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22
When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.)
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23
Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.
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24
Cook's Note: To table, pour 2/3 of the chocolate onto a marble slab, quickly spread with a thin metal spatula, scrape into a pile with a putty knife, and then spread thin again.
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25
Repeat until the right consistency is reached.
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26
Add back to the warm chocolate.
