Lake Champlain Chocolates began by creating truffles by hand out of the back of a restaurant. Now, thirty years later, we still craft many of our confections by hand. One of these chocolate candies is our Almond Butter Crunch, an English-style crunchy toffee filled with almond pieces, and covered in milk chocolate. Here is how it is made:
1. The toffee is cooked up in our large copper kettles. Using a blend of sugar, butter and evaporated milk, our cooks create a delicious gooey and sticky mixture. They add roasted almond pieces to this mix for the final touch.
2. This mixture is poured out onto our cooling table, where it is spread by hand into an even layer and left to cool.
3. Lines are indented into the mixture to create pieces. Once the mixture has cooled and begun to set, it is indented into squares using a rolling cutter.
4. The toffee is left to harden: this takes several hours. When completely cool, the mixture becomes a crunchy toffee. If it is left out too long, it will begin to get sticky, so there is a specific window during which we need to work with it.
5. Our factory team snap the toffee into pieces along the indented lines.
6. The morsels are sent through our "enrober": The enrober is possibly the coolest machine we have in our factory. Also known as a "chocolate waterfall," the three-inch-high curtain of liquid chocolate will coat anything that goes through it in a layer of chocolate. (You can see it coating our Sea Salt Caramels here.)
7. We top the chocolate-covered toffee with almonds that we have crushed ourselves: each piece of Almond Butter Crunch is sprinkled with almonds which are then patted down into the chocolate with a spatula.
So now you know our secret. If you're ever near our Burlington factory, stop by for a visit, take a factory tour, and see our confections being made in person! In the meantime, feel free to buy our Almond Butter Crunch through our website.