Episode 686
Mexican Chocolate and Almond Butter Toffee
The Culinary Institute of America
April 11, 20255m 21s
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Show Notes
This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee.
Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee