Stir all together and then pour over wax paper. Pour onto popcorn and add in the crushed peppermint. Stir and then add additional heating time in 30-second increments, stirring each time, until it is melted. When selecting a good white chocolate look for a brand that has cocoa butter instead of palm oil for best results. Place the white chocolate in the microwave on medium power for 1 minute.We use Ghiradelli or Guittard chips because the flavor is smooth and rich, and it melts beautifully every time. Chocolate is the star of the show in this recipe so choose the very best chocolate in your budget.Be careful that none of the water or the condensation from the steam reaches the chocolate as this will cause the chocolate to seize (harden in clumps).Return the baking sheet to the refrigerator and let the peppermint bark set for at least 30 minutes to 1 hour, or until both chocolate layers are completely firm. Stir constantly until smooth and remove the bowl or upper pan Gently press them into the chocolate so they stick.The steam from the pot will melt the chocolate slowly The bowl should not be touching the water. Just place a heat-resistant glass bowl at least one inch above a pot of simmering (not boiling) water. If you don’t have a double boiler you can make your own.You will need a double boiler to melt chocolate on the stovetop.If you prefer to melt the chocolate on the stove instead of microwaving it that’s easy too, however, be sure to follow these tips to ensure proper melting: The white chocolate layer will be thicker Smooth quickly before the chocolate hardens Remove the pan from the refrigerator and pour the white chocolate on top of the dark chocolate.Add the peppermint extract to the white chocolate and blend thoroughly.Repeat the melting process with the white chocolate and stir until smooth.Chill in the refrigerator for 10 minutes until set.Spread an even layer of the melted dark chocolate on the prepared sheet pan.It will take only 60-90 seconds total to melt Stir between increments and mix until smooth. Melt dark chocolate by placing it in a heat-proof bowl and microwaving it in 30-second increments until melted.Line a 13″ x 18″ baking sheet pan with parchment paper or a silicone nonstick mat.Candy Canes or Peppermint Candies – either candy canes or hard candies can be used.Peppermint Extract – Be sure to use pure peppermint extract.White Chocolate – Ghiradelli or Guittard brands work best.Pour over Oreos and spread to the edges of the milk chocolate. If they are having trouble melting, add 1 teaspoon vegetable oil. Dark (or semisweet) Chocolate – We use dark Ghiradelli chips or Guittard extra dark chips Add white chocolate chips to a microwave safe bowl and heat on 50 power in 30 second increments, stirring after each, until melted and smooth.As with the dark chocolate, we recommend starting with discs or bars and coarsely chopping them rather than using chips, though chips will definitely work in a pinch. White chocolate-For this recipe, some of the crushed candy canes are added to melted white chocolate to form the second layer of the bark.Some great brands include Valrhona, Guittard, Ghirardelli, and Scharffen Berger. These sorts of bars melt better than chips, which typically contain stabilizers that help them hold their shape in cookies and other treats but keep them from melting smoothly for other uses like bark. Dark chocolate-While you can use chocolate chips to form the base layer of your bark, we prefer starting with discs or bars of dark chocolate meant for melting and baking.We like to use a food processor to crush the candy canes, but you can also put them in a plastic bag and use a rolling pin to crush them. ![]() Candy canes-It's not peppermint bark without peppermint candy pieces, so the first step to making this candy bark is crushing candy canes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |