I crossed the threshold of the half-way point today when I made my peppermint bark. It is truly one of the easiest "candies" to make. The hardest part is unwrapping all the candy canes and crushing them up. I usually make it just using white chocolate, but this year I decided to add a layer of dark chocolate on the bottom. So, I started by melting my dark chocolate. I used one 14 oz. package of the chocolate wafers that you've certainly seen taking over your grocery store during the holidays. I spread it on my pan and let it cool and harden. I melted 2 14 oz. packages of white chocolate wafers and spread them over the dark. Then I sprinkled on the crushed up candy canes. I let it all cool in the fridge, then broke it into pieces. The only thing I should have done differently is not let the bottom layer of dark chocolate cool so much. I should have had the white chocolate melted and ready to spread soon after the dark chocolate was spread. Because I let it cool so much, the white chocolate and dark chocolate came right apart on some of the pieces. Oh, well. Next time I'll get it just right! It tastes fantastic, so that's all that really matters.
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Tuesday, December 11, 2007
Twelve Days of Goodies: Part VII
I crossed the threshold of the half-way point today when I made my peppermint bark. It is truly one of the easiest "candies" to make. The hardest part is unwrapping all the candy canes and crushing them up. I usually make it just using white chocolate, but this year I decided to add a layer of dark chocolate on the bottom. So, I started by melting my dark chocolate. I used one 14 oz. package of the chocolate wafers that you've certainly seen taking over your grocery store during the holidays. I spread it on my pan and let it cool and harden. I melted 2 14 oz. packages of white chocolate wafers and spread them over the dark. Then I sprinkled on the crushed up candy canes. I let it all cool in the fridge, then broke it into pieces. The only thing I should have done differently is not let the bottom layer of dark chocolate cool so much. I should have had the white chocolate melted and ready to spread soon after the dark chocolate was spread. Because I let it cool so much, the white chocolate and dark chocolate came right apart on some of the pieces. Oh, well. Next time I'll get it just right! It tastes fantastic, so that's all that really matters.
Monday, December 10, 2007
Twelve Days of Goodies: Part VI
Wow! I'm halfway there! Yesterday I made chocolate truffles. I used this recipe from Food Network's Alton Brown. I wanted them to be extra-good, so I used all Ghiradelli chocolate in them. Making the filling was very easy. Getting the balls coated in chocolate? Not so easy. I was freaking out for the first ten or so truffles. Sleek was right there, offering support in whichever way was needed. (It was mostly emotional support.) LOL!After coating them in chocolate, I rolled them in either cocoa powder, toasted chopped pecans or toasted, unsweetened coconut. I have to say, they are off the hook! Even Sleek liked them, and he doesn't really like chocolate that much.
I have to admit, I couldn't even rock any tunes while working on these. I had to devote my full concentration to the truffles. I kind of got the hang of it toward the end, and next time it will be much easier, I think.
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