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Keeping Layered Choc Bark Together

jocelyng's picture

I want to make my own version of the killer W-S white/dark peppermint bark.  I was wondering about how to keep the dark chocolate layer from separating from the white chocolate layer.  Should it be at room temperature (rather than cold) when I break it up?


Thanks.


Jocelyn

MadMom's picture

(post #63367, reply #1 of 26)

jocelyng, my DSIL loves this stuff, and I make it every year.  My recipe is a bit different, in that it has white chocolate on the top and on the bottom, but he swears it's better than W-S.  I've never had any problem with the chocolates separating.  I cool each layer before adding the next, but they stay together well.  If you'd like the recipe, I can post it.  Made some yesterday, so it's fresh in my mind.

Things are going to get a lot worse before they get worse.
Lily Tomlin

jocelyng's picture

(post #63367, reply #2 of 26)

If you wouldn't mind posting it, I would appreciate it.  I made the bark this afternoon and so far so good.  One thing - do you refrigerate the chocolate to cool it or leave it at room temperature?


Thanks.


Jocelyn

TracyK's picture

(post #63367, reply #3 of 26)

I, too, would love the recipe!! Thanks! :-)


You say I'm a b---- like that's a bad thing.

MadMom's picture

(post #63367, reply #4 of 26)

Ask and ye shall receive.  For what it's worth, I use El Rey chocolate disks, white and bittersweet, for this.


Melt 17 oz of white chocolate, until smooth (I use a metal bowl set over a saucepan with simmering water)


Spread 2/3 cup of the melted white chocolate on foil.   (I cover the bottom (upside down) of a half sheet pan and draw an outline to fill in with the chocolate.)  Spread with a spatula, sprinkle with crushed peppermint candies or crushed peppermint stick and place into the refrigerator to cool at least 15 minutes.


Melt 7 oz of bittersweet chocolate with 6 Tbsp of heavy (whipping) cream and 3/4 tsp peppermint extract.  Allow to cool to room temperature, then spread over the cooled white chocolate.  (I find it helps to dribble the dark chocolate all over the white layer, then smooth it out.  If the chocolate is too warm, it will melt the white chocolate, but I just smooth it over and carry on.)  Place in the refrigerator to cool at least 25 minutes.


Spread remaining white chocolate (reheating if necessary to make it spreadable) over the dark chocolate layer and sprinkle with crushed peppermint candy.  Place in refrigerator to cool at least 25 minutes.  At this point, you can cut it into squares (a pizza cutter works nicely) or break it into chunks.  I keep mine in the refrigerator after it's made, but I don't know if that's necessary.  It doesn't last very long around my house, so doubt if that is something you have to do!  This recipe will make enough to fill two of the W-S peppermint bark tins (I save them and reuse them.)


Things are going to get a lot worse before they get worse.
Lily Tomlin

jocelyng's picture

(post #63367, reply #5 of 26)

Thanks much.


Jocelyn

jocelyng's picture

(post #63367, reply #6 of 26)

I made a batch of my recipe the other day (more on that in a minute).  I was up early this morning, so I made yours.  It is delicious, but it is amazing how different it is.  Your layers on very thin, so they almost melt together.  Ironically, mine uses much more chocolate, but my husband says that yours tastes more chocolately.  Not sure which I like better, but I gave away all of mine, so we have yours to enjoy for a day or two!


Here's what I do:  melt 2 pounds of bittersweet chocolate in a stainless bowl over simmering water.  When it melts, Spread it over foil-lined half sheet pan.  Cool in refrigerator until set.  Meanwhile, melt 2 pounds white chocolate in the same manner.  When melted, mix in 12 crushed candy canes and 1/2 teaspoon peppermint extract.  Let cool slightly and spread over cooled chocolate.  Refrigerate until set.  Break into pieces.


Perhaps the thickness of mine is why my layers separate on occasion...


Thanks again for the recipe.


Jocelyn


 

HollyW's picture

(post #63367, reply #7 of 26)

WOW!!!  I made this today and it is FANTASTIC!  I love the bit of softness in the dark choc center.  I am a white choc fan as well as lovng mint and I would have to say this is going on my personal fav list!  Thanks for sharing Mad Mom!

MadMom's picture

(post #63367, reply #8 of 26)

Thanks, Holly.  Glad you enjoyed it.  My DSIL who just returned from Iraq loves this stuff, so we greeted his return with one box of it, and there's another waiting here for his stocking.  (I had to make an extra batch, because someone...namely, my beloved DH...ate the batch I was saving for the stocking!)

Things are going to get a lot worse before they get worse.
Lily Tomlin

jocelyng's picture

(post #63367, reply #9 of 26)

Just wanted to report that I have now made a second batch, and it was again a huge hit.  I forgot to get the heavy cream, so I left it out, and I have to say that I missed it.  It kind of softens the sharpness of the dark chocolate.  Nevermind, my father (not one to dole out compliments too freely) characterized it as a "remarkably good" candy.  That's as good as it gets, so thanks much for sharing the recipe.


Jocelyn

KarenP's picture

(post #63367, reply #10 of 26)

  Thats about a dozen recommendations...tried and true anyone?

SondraG's picture

(post #63367, reply #11 of 26)

Tried and True for this one, please!!

Life is good....

 

cookie1's picture

(post #63367, reply #12 of 26)

I am slowly but surely becoming a true American. I have been unamerican for most of my life because I did not care for chocolate. I have had the choc bark at WS and have enjoyed it. I am going to try this recipe and I bet it is less expensive than buying from WS. Is peppermint extract readily available or does it have to be special ordered?

 Cheryl


Edited 12/28/2004 7:42 pm ET by Cookie1

Cheryl

It is nice to be important, but it is more important to be nice!

jillsi's picture

(post #63367, reply #13 of 26)

I'm not sure where you live, Cookie1, but peppermint extract is available in the spices/baking section of "regular, old" American grocery stores. LMK if you have problems and I'll send you some.

 


Humbug!

 

 

cookie1's picture

(post #63367, reply #14 of 26)

I live in GA and I have looked for lemon extract to have at home and it is not to be found, and I really don't recall seeing peppermint extract because I wasn't looking for peppermint. I will check Whole Foods and if I have a problem, I will take you up on your offer. 

Cheryl


Edited 12/28/2004 7:58 pm ET by Cookie1

Cheryl

It is nice to be important, but it is more important to be nice!

MadMom's picture

(post #63367, reply #15 of 26)

Whole Foods should definitely have it.  If not, I live in Texas, which is even closer, and I could send you some also.

Things are going to get a lot worse before they get worse.
Lily Tomlin

cookie1's picture

(post #63367, reply #17 of 26)

Thanks Madmom. You are so kind.

Cheryl

Cheryl

It is nice to be important, but it is more important to be nice!

jillsi's picture

(post #63367, reply #16 of 26)

Yes, please do. We seem to be pretty well stocked with that kind of stuff, here in the land of the catered peanut-butter sandwich (south of Los Angeles). I'll be happy to send what you need.

 


Humbug!

 

 

cookie1's picture

(post #63367, reply #18 of 26)

I'll take a look on Friday for all the chocolate and extract. I received a WS gift card for Xmas so I can get a sheet pan for this project. I wish I had lots of time to try so many things.

Cheryl

Cheryl

It is nice to be important, but it is more important to be nice!

KarenP's picture

(post #63367, reply #19 of 26)

  You should take a look at www.penzeys.com for lemon extract.  Whole paycheck does have the oil based peppermint extract which is what you want.  Mine is a brand called Simply Organic.

MadMom's picture

(post #63367, reply #20 of 26)

Same brand I use, except I get mine at Central Market!

Things are going to get a lot worse before they get worse.
Lily Tomlin

cookie1's picture

(post #63367, reply #21 of 26)

Whole Paycheck isn't located in GA. I did a search on Penzey's site for lemon extract. Have you ever purchased cinnamon from Penzey's?

Cheryl

Cheryl

It is nice to be important, but it is more important to be nice!

KarenP's picture

(post #63367, reply #22 of 26)

Have you ever purchased cinnamon from Penzey's?


I have purchased from Penzey's for a very long time, close to ten years.  When I lived in Minnesota I had two stores within ten miles and now either buy from them when I go back to visit or mail order.  I've tasted three or four of the cinammons.  True cinnamon isn't as bold flavored as I'd have thought, yet very nice.  I usually buy the vietnamese.
 Your grocer will have a good peppermint extract.  I would just check to be sure it is oil based.


Edited 12/28/2004 10:40 pm ET by KarenP

cookie1's picture

(post #63367, reply #24 of 26)

Well I have always purchased cinnamon from the market. I will be experimenting with Penzeys. I am on my way out to check on some things soon and hopefully I will remember "oil base". Thanks for the info.

Cheryl

Cheryl

It is nice to be important, but it is more important to be nice!

CookiM0nster's picture

(post #63367, reply #23 of 26)

Just a note: the first time around I missed that cream is added to the dark chocolate in MM's recipe. Because the cream is already in there,a dding enough liquid to take the chocoalte beyond the seizing point, it's OK to use alcohol or water based extract. If you want to add it to the white chocolate, though, I'd still stick with oil based.

CookingFun's picture

(post #63367, reply #25 of 26)

Hi there,

If you are having trouble finding lemon, orange, peppermint extracts, go online at www.thespicehouse.com

Everytime I visit Milwaukee I visit these unique family owned business where you take a number off the wall and eagerly await for someone to scoop out your order out of giant jars. This is the best place for the freshest dried herbs, spices, blends and extracts.

cookie1's picture

(post #63367, reply #26 of 26)

This forum is really great because everyone seems to have info to pass along very willingly. Thank you. Prices seem to be reasonable.

Cheryl

Cheryl

It is nice to be important, but it is more important to be nice!