I had trouble with the layers not sticking together last year, and found mixed advice on the internet about how to fix that problem. This is the second year I've made this, so here's what I've learned. Peel bark from foil and cut each strip as desired. Lift foil out of pan and shake off excess candy. Sprinkle with crushed candy (I pressed the candy in just a bit). Pour this over chocolate layer, and, working quickly, spread to cover. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Remove bowl from water and stir until completely melted, stirring in extract. If you are daring, you can use your microwave. Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted.Place in refrigerator until cold and firm, about 20 minutes. Remove from oven, smooth with an offset spatula or knife. Place in oven for 5 minutes or until almost melted. Pour the chocolate chips in an even layer on the foil. Line a 9x13 pan with foil, letting it hang over the sides. Store the bark in an airtight container, unrefrigerated for one week. Using a serrated knife, cut the bark up into desired sizes. To finish the bark, remove it from the refrigerator gently lift the parchment paper out of the pan, and place it on a cutting board. Refrigerate the bark to set for at least 4 hours.Immediately sprinkle some crushed peppermint candy all over the top of the white chocolate layer. Pour the melted white chocolate evenly over the semisweet chocolate and spread evenly.Add the remaining chopped white chocolate and stir continuously until the white chocolate cools down to about 84 degrees F.
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