DOUBLE CHOCOLATE PEPPERMINT BARK
twelve 6 t0 7-in long red and white peppermint candy canes
1 pound couverture bittersweet or semi sweet chocolate, finely chopped
1 pound couverture white chocolate, finely chopped
Line a jelly roll pan with aluminum foil, shiny side up, smoothing out any wrinkles, or line the pan with a piece of acetate.
Place candy canes in a heavy-duty zipper-lock plastic bag, press out air, and seal bag. Crush candy canes with rolling pin, alternately rolling and whacking candy until it is fairly uniformly crushed; aim for 1/4 inch pieces.
Temper (see below) bitter sweet chocolate and spread in a thin, even layer (about 1/8 inch) all over aluminum foil using off set sp patula. I t doesn't have to be perfectly rectangular like the pan, as the candy will be broken into pieces. Place in the refridgerator to firm while you temper white chocolate.
Spread tempered white chocolate in a thin layer over bittersweet chocolate. Immediately sprinkle chopped candy over white chocolate while still wet. Place bark in refridgerator until completely firm, about 20 minutes.
Peel off the aluminum foil. Break the bark into pieces and enjoy!!!
To Temper chocolate: Start with desired amount of chocolate as stated in recipe and chop it very finely. Place two-thirds of it in the top of a double boiler set over gently simmering water. Stir gently to encourage melting, but not vigorously, which will add air. Do not allow chocolate to heat above 115 degrees for semisweet or bittersweet chocolate and 110 degrees for milk or white choclate. As soon as chocolate is melted, remove it from heat and wipe off bottom of the pot to eliminate any chances of water droplets reaching the chocolate, which will cause it ti seize. (You will know if it seized bc it will be overly thickened and grainy). Add about one-third of remaining chopped chocolate and stir gently. The residual heat will melt it. and the mixture will start to cool down. Add remaining chocolate in two more stages if necessary, to cool the chocolate further, continuing to stir gently until it reaches 79 degrees. Stir until completely melted. Then place pot back over hot , but not simmering water and rewarm chocolate gently. Semisweet and bittersweet chocolate should be brought up to 88 degrees: milk or white chocolate should be brought up to 85 degrees. Do not allow any chocolate to go above 90 degrees oryou will have to start all over. The chocolate is now ready to use. To double check whether it is ready , thinnly spread a teaspoon of the chocolate on a piece of foil and allow to cool. The chcolate should look shiny and smooth. Any dull spots or streaks indicate that the chcolate is not in good temper.
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