Five Easy Steps to Creating Decadence!
Wednesday, May 01, 2013 at 8:05 AM
By Glen McLean
It has taken almost 3 months to create our new Sponge Toffee Mocha. It has been a step by step process that has been exasperating, fun, exasperating, educational, exasperating, experimental and exasperating! I think you get the picture.
In January I started to experiment making yellow sponge toffee. I pulled a recipe off the web that called for equal parts corn syrup and sugar. Combine the ingredients in a high sided sauce pan and bring to a temperature of 300degrees. Add a tablespoon of vinegar, stir. Then add baking soda to create the bubbles. Simple? It was supposed to be simple! Not!
Late one night in my man cave, I plugged in the hot plate, dumped in the ingredients and began the process. I whisked and waited, and waited until the 300degree mark was reached. I popped in the vinegar and the baking soda and voila! Something that looked like a Crunchie Bar's inside...sort of? There were big bubbles and little bubbles. The colour went from golden to dark burnt brown. The taste, however, was truly amazing!
Could I do it again?
I thought if I added vanilla extract it would improve the taste. It did. A religious experience! Even more like the chocolate bar!
Success was at hand!
I put the task at hand on the back burner for a few weeks. I had a few other projects that needed my attention in order to complete: website, blogging, new floor plan at the Valley, the drive-thru (yes, just about there), tourism marketing, equipment purchases...and so on.
A few weeks ago, I went back into my lair and tried to replicate the sponge toffee process once again. It was a dismal failure. All I could think about was the number of people that would chip a tooth or lose their dentures because the sponge toffee was actually rock candy with a brittle puffy caramelized layer on top. Horrible! I could not get it right. After several more failed attempts, I went back to the drawing board using a more sophisticated recipe.
So here are my 5 steps to creating an unbelievable amazing Sponge Toffee Mocha:
Step 1-get up one morning at 4am and believe you can do it!
Step 2-assemble all the ingredients and purchase the proper induction burner, pots and utensils...oh, and an accurate candy thermometer (spend the money).
Step 3-follow the directions precisely and do not improvise. Your staff & partners will always have something to add to the recipe or the process (just because they can).
Step 4-never leave the cooking process to check emails, walk the dog, or update your Facebook status.
Step 5-combine the successful homemade Sponge Toffee with an amazing decadent chocolate mocha and drizzle copious amounts of chocolate sauce over the amber coloured toffee & whipped cream.
One last step: Taste and savour the results of three months work!
(Kim enjoying her first Sponge Toffee Mocha)
I am not a chef nor a cook. I do, however, absolutely love coffee and am more than passionate when it comes to creating the very best coffee experience in Saint John. A Sponge Toffee Mocha fits the bill.
Wait 'til the next new drink! I think I have to get up tomorrow at 4am.
210 Comments | Author: Glen McLean