I made some almond toffee and the same thing always happens. The chocolate layer breaks away from the toffee when I break it up to put in gift bags. I haven't made toffee in a couple of years but I know the same thing happened last time. Is it me or is this generally how it works?
I made a butter toffee and poured over slivered almonds. The recipe just said to melt the chocolate but I was making other things so I used tempered chocolate. Do you think that is the reason it doesn't stick to the toffee? I would say close to half of the pieces have had the chocolate fall off.
I'm still packaging it because it's delicious and was not cheap to make. I'm sure everyone will enjoy it but I'm annoyed. Maybe enrobing an entire piece in chocolate is the only way to keep it on the toffee.