Who doesn't love chocolate.. and what better, than to make it and give it away as gifts! In
my home it's a tradition to start our baking when the kids have Thanksgiving break. This week
our youngest was off earlier than usual so here we are, celebrating mom and daughter time and looking forward to the holidays with Peppermint Chocolate Cherry Almond Bark.
1 block good quality dark chocolate (minus a few extra squares)
1 block good quality milk chocolate (minus a few extra squares)
* a few extra squares of chocolate for tempering
1 cup white chocolate nibs or chips
2 tsp. solid coconut oil (you can use vegetable oil also)
1 cup crushed peppermint candies
1 cup chopped almonds
1 cup dried cherries
Baking sheet covered with parchment paper
Wooden skewer or knife
1. In a heat proof bowl, add your white chocolate nibs and 1 tsp. of coconut oil. Heat for 1 minute in microwave oven. Stir and heat again for 30 seconds. Stir again and it should be ready.
2. On the stove top in a heavy duty pan, add 1 tsp. of coconut oil and all but a few blocks of the dark and milk chocolate. *The saved chocolate will be used for tempering. Heat on medium low heat so the chocolate melts slowly without it scorching.
3. When chocolate is melted, take it off the heat and add a few of the extra chocolate squares.
Stir till incorporated.
4. On prepared baking sheet, pour your dark/milk chocolate blend onto the paper. With the offset spatula smooth it out across the paper to fill the parchment.
5. With a spoon, drizzle the white chocolate horizontally across the dark chocolate to create lines.
6. With your skewer or knife, run up and down through the white and dark chocolates to create the swirl pattern. ((Pictured below))
7. Sprinkle Peppermint candies, dried cherries and chopped almonds on top.
8. Chill in refrigerator till firm. Cut diagonally or in long strips, or for a rough look, break into pieces. Store in an airtight container in refrigerator.
Quite a few years ago I was fortunate enough to find Callebaut Chocolate in a local candy
making store, and I fell in love with the taste and texture.
Pour the white chocolate horizontally across the dark chocolate to create lines.
With your skewer or knife, run up and down through the white and dark chocolates to create the swirl pattern.