I also gently pressed the crushed candy cane into the white chocolate layer before refrigerating. I melted the white chocolate chips in the microwave according to package directions (70% power for about a minute). You’ll find a little something for any gourmet food lover here, from special holiday items like candy corn to handmade jams. We’ve hand-curated a collection of delicious delectables. I waited about an hour before adding the white chocolate layer. When only the very best gifts will do for foodie friends or even yourself turn to Williams-Sonoma’s Specialty Food and Gourmet Food Gifts selection. I did not refrigerate the dark chocolate layer before adding the white. I used the same ingredients as listed above. Success! The layers stayed together and it turned out beautifully. Ingredients 2 pounds dark chocolate (couverture) 2 pounds white chocolate (couverture) 1/4 teaspoon peppermint oil 6 peppermint candy canes. of the cornstarch until evenly distributed. In a small bowl, whisk together 1 1/4 cups (315 g) of the sugar and 1 Tbs. Line 2 baking sheets with parchment paper. Position 1 rack in the upper third and 1 rack in the lower third of an oven. Heat, whisking occasionally, until thoroughly combined. Cook, stirring occasionally, until the chocolate and butter are. In the bowl, combine the hot water, chocolate, vanilla, confectioners’ sugar, butter and salt. Place a medium bowl over but not touching the water. The white chips did melt kind of funny – they wanted to seize up on me instead of melting smooth.ĭespite the layers coming apart on some of the pieces, the candy tasted good and was eaten up in record time.Ĭhristmas 2010 update: I made this again, using many of the tips readers left in the comments. Have all the ingredients at room temperature. In a medium saucepan over medium-low heat, combine the whole milk, peppermint bark, and salt. Directions: To make the glaze, fill a small saucepan with 2 inches (5 cm) of water and bring to a gentle simmer over low heat. I thought about using Bakers White Chocolate, but it cost so much more. It could be that the white chips are not the best to use for this. I did have some trouble with the white and dark layers coming apart. Pour the white chocolate over the dark and smooth with a spatula. Melt the white chocolate in a double boiler. For the creamiest bark, be sure to use full-fat yogurt, as fat-free yogurt can get icy when frozen. Refrigerate for about 20 minutes until the chocolate is hardened. This eye-catching frozen peppermint-chocolate bark was inspired by Williams Sonomas Original Peppermint Barkour loose interpretation of the treat is frozen and made with Greek yogurt, chocolate and crushed candy canes. Use a spatula to smooth out the chips over the bottom of the pan. Pour the chocolate chips in the pan and set them in the oven at 250 degrees for 5 minutes or until they’re almost melted. Line a 9×13 pan with foil and spray with cooking spray. But you can make it at home for much less. Delicious stuff, and at $22 a pound it should be. Have you ever been wandering the mall at this time of year and popped into a Williams Sonoma store? They often give out samples of their Peppermint Bark.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |