This is a rich, easy-to-prepare dessert that matches well with a full bodied red like the Taft Street 2112 Alexander Valley Merlot. We are serving the pairing at this weekend’s gala – 2014 Wine Road Food and Wine Affair.
INGREDIENTS:
- 2 cups butter (preferably local/organic)
- 2 cups sugar
- 2 cups quality semi sweet or dark chocolate, broken into bits
- 1 cup almonds, toasted and chopped
- Pinch of salt flakes
INSTRUCTIONS:
- Combine butter, sugar and pinch of salt. Cook over medium heat until temperature reaches 285, stirring occasionally.
- Cover a large sheet with parchment paper, and pour toffee onto sheet, spreading evenly.
- Spread chocolate over toffee until melted. Sprinkle nuts on top and add a pinch of salt flakes.
- Cool, refrigerate, cut into chunks – and enjoy!
Provides accompaniment for several bottles of Merlot.