Chocolate Candy Cane Bark
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 724
- Total Fat
- 49
- Saturated Fat
- 29
- Carbohydrates
- 71
- Dietary Fiber
- 12
- Sugar
- 49
- Protein
- 8
- Cholesterol
- 2
- Sodium
- 21
- Total: 1 hr 40 min (includes chilling and resting time)
- Active: 20 min
Ingredients
1 pound dark chocolate, broken or chopped
4 ounces semisweet chocolate
8 ounces lightly crushed candy canes
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.