Recipe courtesy of Jacques Torres
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Total:
45 min
Prep:
15 min
Inactive:
30 min
Yield:
16 to 20 candies
Level:
Intermediate

Ingredients

Directions

You can use more or fewer candy canes, depending on your taste. I like to use a ratio of 25 percent candy cane and 75 percent chocolate. Use a rolling pin to crush the candy canes into small pieces and crumbs. Mix the candy into a bowl of tempered dark chocolate and stir with a spoon. Drop dollops of the chocolate candy onto a parchment paper lined baking sheet. When the chocolate sets, the candies are ready to eat.

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