White Chocolate Bark with Peppermint Stick
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Average Rating:
Total Reviews: 7
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By pwest1_9174157
Columbus, OH
on December 12, 2007
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My white chocolate won't melt at 86 degrees - I keep it in a pantry where the temperature has gone over 95! What's more, the lowest my cooking thermometer goes is 100. What am I supposed to use, a rectal thermometer? Emeril says to proof white chocolate at 110; hat's a little more realistic and when I took it to 110 then added more chocolate, the bark came out beautifully.
By Momma Zia
Myrtle Beach, SC
on December 05, 2007
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Very easy to make, delicious...I just wish Foodnetwork.com would put nutritional stats for thier recipes.
By bhigbee@foodnet...
New York, NY
on June 14, 2007
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Livens up a holiday cookie plate, and very simple to pull together without any time.
By nicoleselly_6228766
Apalachicola, FL
on January 05, 2007
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I used milk chocolate too!
By gholladay_5075188
Pleasant Grove, UT
on December 14, 2006
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Really easy to make and delicious
By learn2cook_2920942
setauket, NY
on December 11, 2005
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use semi sweet chocolate insted of white
By erin.blair_684892
Greensboro, NC
on November 06, 2004
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If you like white chocolate then you will love this!