Today I took the day off because I was exhausted. Too much stress. I napped a while, drank some coffee, lazed around, and then... the kitchen started calling me. So I threw some butter, sugar, water and salt into a kettle and put the heat under it. Soon the mixture started to bubble and foam up. I moderated the flame, clipped a candy thermometer into the pot, and posted myself there, pizza slice in one hand and silicone spatula in the other, stirring and munching. Sugar work requires patience. For me to be patient with pot stirring, I need distraction.
Years ago, when I first started working with chocolate at home, I'd get chocolate all over everything and leave cleanup for when I was done. These days, I keep a very clean, very organized work space. Chocolate goes where I mean for it to; if it strays, I immediately clean it up. I work more efficiently this way, and cleanup at the very end is much reduced.
Once the toffee was cool, I dusted it with cocoa to matte the oily surface, then tempered some chocolate and spread that over the surface. A generous layer of chopped almonds followed this, and a dusting of sea salt. Once the chocolate had set, I flipped the slab and coated the other side in the same manner, then set both slabs aside on a large cutting board and cleaned up the silicone mats and the chocolate-processing equipment. Then I broke the slabs up and sampled the finished product. Taste was exactly what I'd hoped for. Nice balance of sweet and salty. Texture was good, but could be improved. It was a tad shardy, when it should have been crumbly. Next time I'll add a little baking soda to the batch. Not enough to make it a brittle, but just enough to make the batch a little more tender.
Now the toffee is portioned into two batches -- one for me to take to work, and one for my husband to take to his. Our coworkers are the main recipients of all my work. It's how we keep from gaining major pounds from my chocolatiering obsession.