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Peppermint Bark

This was by far the easiest thing to make. Tempering both the dark chocolate and white chocolate went very smoothly and set up perfectly. I was worried that even though the dark chocolate would have set up hard enough after chilling for about 2 hours, that the hot white chocolate would melt the dark chocolate, causing the layers commingle.

And we wouldn’t want commingling chocolate now would we?

So I let the dark chocolate set overnight and then made the truffle fillings. The next day I tempered the white chocolate and took my candy making frustration crushed some candy canes up to put on top of the chocolate. The crushed candy canes are placed on top of the melted white chocolate so they stick to the chocolate after it has set up.

Breaking the candy canes was probably my favorite part. As much as I enjoyed making all the different kinds of candies, it was by far more stressful than studying for finals. Destroying the candy canes provided much welcomed stress relief. I used those thin bread bags that don’t actually seal to break up the candy canes. The candy canes kept trying to make a run for it by poking holes in the flimsy plastic, so I’d use a freezer bag next time.

Anyway, here’s the recipe.

Note: if you don’t want to make this much, just remember you want equal amounts of dark and white chocolate.

1 lb dark chocolate (I used the Trader Joe’s 72%)
1 lb white chocolate (I used Ghirardelli)
1 box candy canes (or any peppermint candy)

Line a pan with parchment paper

Temper the dark chocolate and pour into the parchment lined pan. Allow to fully harden about 2 hours.

Take the candy canes/peppermint candy and beat them senseless until you reach the level of crushedness you prefer.

Temper the white chocolate* and pour it on top of the now hardened dark chocolate. Pour the crushed candy canes/peppermint candy evenly over the white chocolate and gently push the candy into the white chocolate. Allow the white chocolate to completely harden about 2 hours.

Break into weird pieces and enjoy!

*tempering white chocolate: Make sure you have some extra to use to seed the melted chocolate. Melt your chocolate, over a double boiler, up to 110 degrees. Remove from heat and wipe the condensation from the bottom of the bowl. Add the seed chocolate and let it cool down to 82 degrees. Place back on the pot of water. Make sure the pot is over low heat and gently heat up to 86-88 degrees. Don’t go above this temperature or you’ll have to start all over again.

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