8ouncessemisweet chocolatefinely chopped (I use Ghirardelli semisweet baking bars)
1/3cupespresso beansfinely ground for sprinkling
Lightly butter the bottom of a large jelly roll pan. Set aside.
In a large, heavy duty saucepan over low heat melt the butter. Add the corn syrup, water, sugar and salt and increase the heat to medium. Stir constantly with a wooden spoon until the sugar is dissolved then attach your candy thermometer to the pot. Bring the mixture to a boil and continue to cook, stirring slowly and constantly, until the candy thermometer measures 290 degrees F. (about 15 minutes)
Remove the thermometer and remove the mixture from the heat and quickly add the espresso powder and the baking soda. Mix well and then pour onto your prepared jelly roll pan. The mixture will not fill the pan to the sides. Spread evenly on pan. (I used a rubber spatula to spread) Let cool for 5 minutes then top with the finely chopped chocolate. Let the chocolate melt for a minute or two then spread evenly over the toffee with the back of a spoon. Sprinkle with finely grated espresso beans. Allow the toffee to set in a cool place for about 1 1/2 hours. Break into pieces. Store in airtight container or in the refrigerator for up to 2 weeks.