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Toffee Crunch Chocolate Project

By Bob Sherman

My son's favorite treat is chocolate covered toffee bars so when it came time to make Easter Bunnies for my kids it posed somewhat of a dilemma. I wanted to make him a traditional chocolate bunny, but he is not a fan of plain chocolate. After much thought I decided to try incorporating the toffee into the chocolate so I could mold it normally and this project has evolved from that. Much to my delight, I discovered that these have a side benefit of being much easier on your dental work than solid toffee bars as well.

This method will work well in almost any mold and I have molded both hollow and solid chocolate using this technique. I will caution that if you are planning to mold these, adding too much toffee will lower the strength of the chocolate - allowing it to break too easily.

Most of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Melting Chocolate
Either melting method may be used, but you need to melt a fairly large amount so I find the double boiler more convenient.

Double Boiler - See Double Boiler Usage Instructions.

A microwave may also be used but care must be taken not to overheat the chocolate.

Place the chocolate in a microwave safe bowl.
Heat for 30 seconds.
Remove and stir.
Repeat steps 2 and 3 until the chocolate is creamy.
Optimum pouring temperature is about 90 degrees F. Note: Pouring chocolate molds hotter than 160 degrees F. will destroy the mold and ruin most chocolate. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Item	Amount Used
Chocolate Coating	Milk chocolate was used here, but these also taste good with dark chocolate.
Mold	Any chocolate or candy mold of your choice.
Toffee Bars	One Bag.
Thermometer	One.
Double Boiler	For melting chocolate.
Food Processor	From the housewares store, or borrow one from a friend if you don't already have one.

Step By Step Instructions


1. The food processor is used to chop the toffee bars up. Remove any large chunks that may remain.	2. Melt some chocolate. I prefer the double boiler method for this as it is easier to work with large quantities.

3. Stir in the toffee until the desired amount is attained. Note that this is largely a matter of taste but the more you add, the more difficult it will be to mold these. If you wish them to have a high toffee concentration consider making them as patties.	4. Ready for use.

5. This is used in the normal way - Fill the mold cavities, and tap against the counter to remove any bubbles, etc...	6. To make patties, use a spoon to drop blobs onto wax paper. Note if the chocolate has cooled too much, they will not flow out as smooth and thin like those shown.

7. The finished toffee crunch in lolly form and as patty.

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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - April 2007. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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