One of the highlights of my recent Culinary Retreat to Ste. Anne’s Spa was of course, a visit to Ste. Anne’s Bakery. Here, you’ll find freshly prepared, gluten-free baked goods and a wide selection of cookies, cakes, breads, jams, chocolates and fruit butters made from products found on the Ste. Anne’s property. The bakery serves organic, locally roasted coffee and specialty teas, as well as quiche made with a gluten-free crust, fresh salads and a variety of wraps and sandwiches.
At the bakery, I found a little slice of heaven – in the form of Salted Caramel Toffee. This scrumptious brittle treat is dangerously addictive, combining smooth dark chocolate with a salty pecan crunch. For weeks, I thought about returning to the bakery just to splurge on a few confectionery delights… and Chef Khushroo must have sensed my obsession, because Ste. Anne’s recently published the recipe on their blog!
Hence, I’m going to save my husband the drive and attempt this chocolatey treat at home first. And as someone who has enjoyed this toffee first-hand, trust me, this recipe’s a keeper!
INGREDIENTS
2 cups granulated sugar
1 cup unsalted butter
1/4 cup glucose or corn syrup
4 tsp vanilla extract
1 tsp sea salt
2 cups dark chocolate (60-70%)
1 cup pecans (optional)
Caramelize sugar, butter, vanilla extract and glucose until golden brown over high heat. Line baking tray with parchment paper. Pour ingredients onto tray, cover with parchment paper and use rolling pin to smooth. Let cool at room temperature for 4-5 hours.
Set a stainless steel bowl over a boiling pot of water. Add 1 cup of chocolate and stir until melted, then add remainder of chocolate until melted (stir occasionally).
Remove parchment paper and spread melted chocolate over toffee. Add pecans immediately, before chocolate solidifies. Flip and remove parchment paper on the other side and repeat process. Keep at room temperature until solid, break into desired pieces and enjoy!
CHEF’S CHOCOLATE TIPS:
• Avoid water from contaminating the chocolate
• Working temperature of chocolate should be 32ºC, highest melting temperatures should be about 46º-50ºC
• Adding additional chocolate aids crystallization, snap break, glossy appearance and shelf life
My husband and I celebrated my birthday weekend with two glorious days of serenity, pampering, and most importantly, sumptuous gastronomic delights prepared by Ste. Anne’s talented culinary team. And to top it all off – a private lesson with Pastry Chef Khushroo, the world-renowned chocolatier and confectionery genius. If you happened to miss my posts, you can always check them out here:
Interested in learning a few new culinary tips while you’re at Ste. Anne’s Spa? Join Pastry Chef Khushroo on Monday, Wednesday or Friday at the 
I highly recommend the Sampler Plate, which achieves the perfect balance between sweet and savoury. All baked goods are prepared fresh daily by Ste. Anne’s gluten free bakery, and although the menu has been created for simplicity, guests can feel free to choose their favourite items for a special, personalized plate.
Above: Smoked salmon pinwheel with a spinach flavoured wrap, fresh sprouts, herb and honey mustard; open-faced cucumber sandwich with sundried tomato cream cheese and fresh chopped herbs, served with havarti and old orange cheddar cheese, crackers and dried cranberries. …
2 1/2 cups Almond flour – 1 cup Raisins – 1 cup Walnuts – 1 cup Unsweetened coconut – 1 cup Chocolate chips – 1 cup Pecan chopped – 1 cup Currants – 1/2 cup Melted butter – 2 cups Honey – 3 Eggs – 2 tsp Baking soda – 1/3 tsp Salt – 4 tsp Almond extract – 1 pinch Cinnamon – 1 pinch Clove
Picture it: The Main Inn and Ontario spa cottages are nestled across over 400 acres of scenic, rolling countryside; each uniquely appointed accommodation features its own style and amenities. More than 35 rejuvenating spa treatments revitalize and soothe the senses while the culinary team creates scrumptious cuisine which delights the palette. Now I *could* go through all the amazing spa treatments that Ste. Anne’s offers, but really, you can simply