Christmas Recipe - Peppermint Bark

Everyone I know loves Peppermint Bark at Christmastime. Dark chocolate, white chocolate, minty candy canes. While it's always best to temper your chocolate, you can use untempered chocolate. If you do, however, please be aware that Peppermint Bark made from untempered chocolate will melt quickly and will need to be stored in the refrigerator. Also, it will not travel at all well.

Ingredients:

8 oz. (1 1/3 Cups) dark chocolate, chopped
8 oz. (1 1/3 Cups) white chocolate, chopped
6 peppermint candy canes

Directions:

1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times, until the canes have been chopped into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin or mallet to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

3. Melt and temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet using an offset spatula to spread it to a uniform 1/8” thickness. The chocolate does not have to reach all sides of the sheet, as it will be broken up later. Place the tray in the refrigerator to firm up for 15 minutes.

4. While the dark chocolate hardens, temper the white chocolate.

5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

6. While the white chocolate is still wet, sprinkle the chopped candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

7. Once bark is completely set, break into small, uneven pieces by hand.

Enjoy!

New Products - Ghirardelli's Four New Chocolate Bars

I love appetizers and entrees more than desserts, but now and then, like most people, a good dessert is really hard to resist.

Also, like most people, I like chocolate. In small doses. It's certainly not something I eat every day, but once a week is just fine.

When I'm in the mood for a chocolate bar, I usually choose Ghirardelli. If you're not familiar with Ghirardelli (and who isn't?), it's a famous San Francisco based maker of fine, premium chocolate products since 1852.

Ghirardelli has just introduced four new filled chocolate bars, and I must say, all of them sound scrumptious. Here they are:

Milk Chocolate with Caramel Filing

Milky mild chocolate filled with buttery caramel describes this new bar. It's my personal favorite because I adore milk chocolate. Ghirardelli recommends you pair this bar with salty and crunchy snacks like almonds, peanuts, or caramel corn. I recommend you enjoy it on its own.

Dark Chocolate with Raspberry Filling

Decadently delicious dark chocolate filled with fruity raspberry filling. Who couldn't love this bar? Ghirardelli suggest you pair it with strawberries, hazelnuts, or vanilla ice-cream.

Dark Chocolate with Caramel Filling

More intense than the milk chocolate bar, Ghirardelli recommends pairing this one with red wine or black tea - as if we have to pair it with anything, it's so delicious on its own.

Dark Chocolate with Mint Filling

Intense, velvety chocolate and cool, refreshing mint work together to enhance each other. And make no mistake - they do. Ghirardelli suggests pairing this exquisite bar with fruit, nuts, or green tea. We suggest you eat it alone and just enjoy.