My only regret is I didn’t make more! Feel free to double this recipe. This is NOT going to last long. It’s so decadent and the chocolate has a perfect texture.
Ingredients
8 oz semisweet chocolate
2 tsp organic cooking oil (not olive)
8 oz real white chocolate
2-3 oz organic crushed peppermint candy canes
Method
Put 2 inches of water in a 2 quart saucepan. Place a glass bowl that doesn’t touch the water over the pot. Add the 8 oz of semisweet chocolate and 1 tsp of the oil. Prepare a half sheet pan, covering it with parchment paper or a silpat. When the chocolate is melted, stir with a silicone spatula or a wooden spoon. Lift the bowl out of the pot and wipe the bottom with a paper towel. (Careful, it will be hot.) Pour the chocolate onto the parchment or silpat. Spread into a rectangle about 1/8 inch thick. Put in fridge for a few minutes while you melt the white chocolate. Melt the white chocolate the same way, adding a tsp of oil. When the dark chocolate has set, pour the white chocolate into the center and spread evenly over the dark chocolate. Sprinkle the crushed candy canes over and put back in fridge until the chocolate is firm. Break into pieces and serve.
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.
