English Toffee & Chocolate bars

As a third quarter student, I work on candies and chocolate in chefs room.  I have made both hazelnut toffee, and almond toffee.  As well as white chocolate bars.

The toffee is spread onto a slipat on marble to cool.

After it has cooled it is covered in chocolate, combed and broken into pieces.

Then bagged and sold, with samples of course.

Once the white chocolate is in temper, it is poured into mold, then left to set until firm.

They are then brushed to a shine

After this they are packaged, and sent to the Clark College Foundation.