Mint Chocolate Toffee

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.

2. 2

   Melt the dark chocolate in a double boiler. Stir in the light brown sugar until combined.

   Tip: For a smoother toffee, avoid stirring the mixture too vigorously.

3. 3

   Add the granulated sugar, butter, and baking soda to the melted chocolate mixture. Stir until the mixture forms a smooth, sticky paste.

   Tip: Use a silicone spatula to scrape the sides of the bowl.

4. 4

   Stir in the mint leaves and mix until well combined.

   Tip: Use a gentle touch to avoid bruising the mint leaves.

5. 5

   Pour the mixture onto the prepared baking tray. Smooth the surface with a spatula.

   Tip: Make sure the toffee is evenly spread and smooth.

6. 6

   Bake for 25-30 minutes or until the toffee is golden brown and set.

   Tip: Keep an eye on the toffee as it can go from golden to burnt quickly.

7. 7

   Remove the toffee from the oven and let it cool completely.

   Tip: This will help the toffee set and become easier to work with.

8. 8

   Melt the heavy cream and milk in a saucepan over low heat.

   Tip: Whisk the mixture until it's smooth and warm.

9. 9

   Pour the melted cream mixture over the cooled toffee. Use a spatula to spread the cream evenly.

   Tip: Make sure the toffee is well coated with the cream mixture.

10. 10

    Let the toffee cool and set before slicing and serving.

    Tip: The toffee will be firmer after it has cooled and set.

11. 11

    Cut the toffee into desired shapes and serve.

    Tip: You can also wrap the toffee in parchment paper or aluminum foil for a more rustic look.