Velvet Chocolate Chip Toffee

The Roasted Cocoa Nibs add a subtle crunch and a deep, roasted chocolate flavor that balances the sweetness of the toffee without overwhelming it. Paired with Dark Confectionery Coating, the toffee takes on a sophisticated edge. The chocolate not only adds richness but also creates a beautiful contrast in texture and flavor, rounding out the bite with a glossy, indulgent finish.

Author

Hannah Gray

Ingredients

• 2 ½ Sticks (1 ¼ C / 282 g) Unsalted Butter
• 2 ½ C / 500 g Granulated Sugar
• ¼ C / 60 g Water
• ½ tsp / 3 g Soy Lecithin
• 1 Tbsp / 15 g Vanilla Moroni Flavor Paste
• ¾ C / 105 g Cocoa Nibs
• 2 ⅓ C / 400 g Dark Chocolate
• To Taste Flaky Sea Salt

Directions

1. Line a rimmed baking sheet with parchment paper or silicone mat.
2. In a heavy-bottom saucepan, combine butter, sugar, water, lecithin, and pinch of salt. Cook over medium heat, stirring gently, until mixture reaches 302°F / 150°C on a candy thermometer.
3. Remove from heat and immediately stir in vanilla moroni flavor paste and cocoa nibs. Mix quickly and pour onto the baking sheet. Making sure to spread evenly.
4. Let the toffee set a room temperature for 30 -45 minutes, or until firm.
5. Once firm, break toffee into shards or cut into squares.
6. Melt the dark chocolate and dip each piece halfway. Set on parchment to cool and harden. Sprinkle with flaky sea salt while the chocolate is still wet.