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.
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