12 ounces of chopped semisweet chocolate (1/2 inch pieces) Ghirardelli
1 1/2 teaspoon peppermint extract
1 pound white chocolate chopped (1/2 inch pieces) Ghirardelli
5 candy canes
Line 9 by 13 inch baking dish with foil, shiny side down. Heat 1 inch water in a sauce pan on low heat. Add all except 3/4 cup chocolate in a smaller sauce pan. Set the pan over steaming water making sure no water falls into chocolate sauce pan. Stir until one-third of chocolate is melted. Remove pan from saucepan, and keep water at low heat and continue to steam the water.
Slowly add the 3/4 chocolate into the ready melted saucepan until all melted. Melting like this insures that chocolate does not burn or over process.
Add the pan to the top of the water saucepan just long enough to melt all the chocolate. Mix in 3/4 teaspoon of peppermint extract into melted chocolate.
Once melted pour quickly onto the layered baking pan, making sure to remove any air bubbles. Leave aside at room temp about 15-20 minutes.
While the chocolate is firming.
Put 1 cup of white chocolate into a saucepan and repeat the process done with the chocolate.
Stir in remaining peppermint extract. Once melted pout over the chocolate in the baking pan making sure to spread evenly. Sprinkle the crushed peppermint quickly, if needed press them into the white chocolate. Leave at room temp for about 1 1/2 hours. Once harden break the bark with your hands into pieces which will be uneven. This can be stored at room temp in a airtight container. I like putting my homemade candy in a Christmas tin container. This is great for gift giving for candy lover friends and family. Homemade is always an appreciated gift.
1 1/2 teaspoon peppermint extract
1 pound white chocolate chopped (1/2 inch pieces) Ghirardelli
5 candy canes
Line 9 by 13 inch baking dish with foil, shiny side down. Heat 1 inch water in a sauce pan on low heat. Add all except 3/4 cup chocolate in a smaller sauce pan. Set the pan over steaming water making sure no water falls into chocolate sauce pan. Stir until one-third of chocolate is melted. Remove pan from saucepan, and keep water at low heat and continue to steam the water.
Slowly add the 3/4 chocolate into the ready melted saucepan until all melted. Melting like this insures that chocolate does not burn or over process.
Add the pan to the top of the water saucepan just long enough to melt all the chocolate. Mix in 3/4 teaspoon of peppermint extract into melted chocolate.
Once melted pour quickly onto the layered baking pan, making sure to remove any air bubbles. Leave aside at room temp about 15-20 minutes.
While the chocolate is firming.
Put 1 cup of white chocolate into a saucepan and repeat the process done with the chocolate.
Stir in remaining peppermint extract. Once melted pout over the chocolate in the baking pan making sure to spread evenly. Sprinkle the crushed peppermint quickly, if needed press them into the white chocolate. Leave at room temp for about 1 1/2 hours. Once harden break the bark with your hands into pieces which will be uneven. This can be stored at room temp in a airtight container. I like putting my homemade candy in a Christmas tin container. This is great for gift giving for candy lover friends and family. Homemade is always an appreciated gift.
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