A Christmas Classic to have handy for those unexpected guest, or make in batches to give out this holiday season. For best results both the dark and white chocolate will need to be tempered first. Under the tab ” Tips, Tricks, and Kitchen Gadgets” I have posted ” How To Temper Chocolate” Also for this recipe ” DO NOT USE CHOCOLATE CHIPS”
16 oz Dark chocolate bar, chopped up into small pieces.
16 oz White chocolate bar chopped up into small pieces.
8 Medium to large candy canes.
1 1/2 tsp Peppermint extract.
Place unwrapped candy canes in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. If you do not have a food processor place the candy canes in a large Ziploc bag and seal tightly. Use a rolling-pin to roll/smash the candy canes until they are the size you desire.
Prepare a cookie sheet by covering it with smooth heavy-duty aluminum foil.
Temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use a knife or offset spatula to spread it to an even thickness on the cookie sheet, about little more than 1/8″ thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later. Place the tray in the refrigerator to firm up while you temper the white chocolate.
While the dark chocolate hardens,temper the white chocolate. Stir in peppermint extract and most of the candy cane bits, reserving about a quarter of the mixture to put on top.
Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.
While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to make sure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.
Once the peppermint bark is completely set, break into small, uneven pieces by hand.