The beginning of the tempering process for the white chocolate |
Final product! |
600 g Dark Chocolate
500 g White Chocolate
1/2 tsp. peppermint extract
Crushed Candy Canes
Cover 2 jelly roll pans with wax paper.
Chop two-thirds of the dark chocolate into small pieces and place in a metal bowl, which will be used as the top part of a double boiler.
Heat water to hot, not boiling, in a medium-small sauce pan over medium-high heat. Place the bowl of chocolate over the pan. Stir chocolate constantly until it reaches between 110F and 115F. When it reaches the temperature, remove from heat and place on a towel. Then, stir in the rest of the chocolate (should be chopped, but only into medium pieces). Continue stirring until the chocolate is melted.
Spread chocolate onto the prepared pan in a thin layer. Let harden for 15-30 minutes. You can put it in the refrigerator to harden the chocolate faster.
Repeat the tempering process with the white chocolate. Once the white chocolate is tempered, mix in the peppermint extract and the crushed candy canes. Spread the white chocolate mixture over the hardened dark chocolate. I sprinkled some of the extra candy cane pieces on top as well.
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