Recipe courtesy of Alex Guarnaschelli
Recipe courtesy of Alex Guarnaschelli
Episode:
Selena + Alex
Chocolate Candy Cane Bark
Getting reviews...
- Level: Easy
- Total: 1 hr 40 min (includes chilling and resting time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 724
- Total Fat
- 49 g
- Saturated Fat
- 29 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 12 g
- Sugar
- 49 g
- Protein
- 8 g
- Cholesterol
- 2 mg
- Sodium
- 21 mg
Chocolate bark is wonderful with toasted nuts or dried fruits. I also love how luscious white chocolate can be contrasted against tart dried fruits like cherries or cranberries. But my favorite? I love the texture and slightly minty heat of crushed candy canes against slightly bitter dark chocolate. I like to use a high-quality candy cane and chocolate — great ingredients always make a difference, and especially in a recipe like this where there are so few. Don’t be afraid of tempering chocolate for this. Worst thing that can happen, you get a tasty candy treat that isn’t super glossy. Still a winning situation in my book!
- Level: Easy
- Total: 1 hr 40 min (includes chilling and resting time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 724
- Total Fat
- 49 g
- Saturated Fat
- 29 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 12 g
- Sugar
- 49 g
- Protein
- 8 g
- Cholesterol
- 2 mg
- Sodium
- 21 mg
Ingredients
Directions
Special equipment:
a digital thermometer- Temper the chocolate: In the top of a double boiler, melt the dark chocolate, stirring it constantly with a wooden spoon, to between 105 and 115 degrees F. Remove the chocolate from the heat and immediately use a rubber spatula to transfer it to a medium bowl. This will help drop the temperature of the chocolate. Stir in the semisweet chocolate until the temperature reduces to between 88 and 90 degrees F.
- Make the bark: Using a rubber spatula, stir in half of the candy canes and spread an even layer of the chocolate mixture on a parchment-lined baking sheet. Immediately sprinkle on an even layer of the remaining candy canes.
- Refrigerate for about 20 minutes, then leave at room temperature for an hour before breaking it into chunks.
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