The other day, I was lucky enough to catch them making the maple toffee used in our Chocolates of Vermont Maple Crunch. Made with Vermont maple syrup and fresh butter, it’s one of our top chocolates and also ranks high on my list but I’d never seen it being made. It was great to watch and it smelled incredible. I guess I never really thought about what went into the making of it.
With that being said, I did my best to capture it on video to share with you. I’ve got to fess up about something though. I am not the most technically savvy person in the room so in the course of taping, I managed to miss one of the coolest parts – the pour. Once the toffee reaches the correct temp, it’s taken off the fire and wheeled over to the cooling table on this neat hoist. They crank it up high and then pour it out and it’s just glorious. I’ll try to catch it another time but until then, enjoy!
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