Cooking crack in a spoon with baking soda

Stir the chocolate and let cool to 82вЂ“84вЏ (28вЂ“29вЊ), stirring occasionally.Let it sit in the melted chocolate for a few minutes to slowly melt on its own. Remove the pot from heat and add the last third of the chocolate.If you are coating the toffee with chocolate, melt 2/3 of the chocolate in a double boiler until it reaches 131вЂ“136вЏ (55-58вЊ).Use a rolling pin to roll the candy out flat.Cover the candy with another silicone mat or a piece of parchment paper.Pour the mixture out onto a silicone baking mat or a greased marble slab.Take the pan off of the heat and stir in the coarsely chopped nuts and the vanilla.Continue to cook the syrup to 320вЏ (160вЊ), also adjusted for elevation.Be careful! The sugar will foam up when you do this. Cook until a Thermapen Mk4 held in the boiling sugar reads 310вЏ (154вЊ)-adjusted for elevation by subtracting 2вЏ (1.2вЊ) for every 1,000ft above sea level you are cooking.Stir just to combine, then brush down the sides of the pot with a wet pastry brush. Stir in the sugar, water, and corn syrup. Melt the butter in a large, heavy-bottomed saucepan over medium heat.Coarsely chop 2 Вј cups of the nuts and set aside.Toast the nuts by spreading them all on a baking sheet and baking them for about 10 minutes (use a TimeStick В® to track the time), until fragrant and slightly browned.4 oz good-quality dark chocolate, chopped(optional).1 tsp vanilla paste (or vanilla extract).2 ВЅ C skin-on whole almonds (you can substituteother nuts, if you like).Adapted from Buchon Bakery, by Thomas Keller Ingredients

Cooking crack in a spoon with baking soda