I coat the top and bottom of my English toffee with chocolate and then pecan chips. Lately, the chocolate layers have fallen off when I've gone to break the candy into pieces. Can you tell me how I can keep this from happening? I always blot the toffee to be sure it's dry before covering it with melted chocolate, so I don't think that's the issue. Thanks for any and all suggestions!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)