Comments on: Chocolate Covered Coffee Toffee and my Birthday Cake!

By: Rebecca Rodriguez

Rebecca Rodriguez — Tue, 26 May 2015 14:58:36 +0000

OMG this was the hit of our church Tea Party over 100 ladies ate the 6 different Bite size desserts I made. From Lemon Raspberry Petite For to Strawberry Charlottes everything I made was first time trying. But this recipe was the easiest, cheapest, most fun and most definitely most delicious. It does take a little while to dip in chocolate had to re heat several times. Maybe because cut them so small had over 70 pieces. Totally worth it , making a batch again right now for bible study class tonight . Thank you fir the recipe

By: zoe

zoe — Sat, 06 Dec 2014 06:17:27 +0000

In reply to Cindy.

Hi Cindy,

I like valrhona and callebaut, but there are so many on the market now that I’ve not had a chance to try.

Cheers, Zoë

By: Cindy

Cindy — Sat, 06 Dec 2014 05:37:18 +0000

Hi Zoe!! I’m way late to the party here, but what brand of semi-sweet chocolate do you prefer?
Thanks!

By: Debbie Wells

Debbie Wells — Fri, 27 Jun 2014 19:59:09 +0000

Your toffee-coffee candy sounds amazing!

By: Bob C.

Bob C. — Sat, 10 Nov 2012 02:03:18 +0000

Happy 27th Birthday!!!

By: zoe

zoe — Wed, 08 Feb 2012 03:52:49 +0000

In reply to Suzette.

Hi Suzette,

Glad you figured it out, let me know if you have any other questions! Enjoy the toffee!

Cheers, Zoë

By: Suzette

Suzette — Wed, 08 Feb 2012 01:42:22 +0000

Whoops. Guess I should put on my glasses. I mis-read EXcluding. Sorry.

By: Suzette

Suzette — Wed, 08 Feb 2012 01:05:30 +0000

I am confused. You say to put all ingred. in the pot including the chocolate but then tell us to melt the chocolate to cover the toffee. Which is it?

By: zoe

zoe — Mon, 23 Jan 2012 22:39:50 +0000

In reply to Wayne.

Hi Wayne,

Like many things in baking, there is not just one way to get there. The more butter in the candy the richer the flavor and texture will be. It will have a slightly softer bite (still brittle, but a touch creamier) to it than one made with less butter. The only way to determine the ratio you like best is to try many recipes. This will be the same issue with caramels.

Enjoy the research! Zoë

By: Wayne

Wayne — Mon, 23 Jan 2012 21:41:43 +0000

Hello Zoë,
Great looking sweets! The toffee recipe I’ve been enjoying (from david lebovitz) uses half the butter for equiv. sugar — if I’m not missing something. So a burning question for my engineering mind is whether you have insight on the ratio of butter/fat to sugars and how it relates to the finished product, assuming all other variables remain the same? Is it just more decadent with extra butter or will the texture and/or brittleness change?

I contemplate the same questions with caramels…