MINTED MARBLE BARK
1 cup peppermint candy, crushed
3/4 lb white chocolate; finely chopped (or 3/4 lb white chocolate chips)
1/2 lb bittersweet chocolate, finely chopped
Line a jellyroll pan (or cookie sheet with 1/2-inch sides) with parchment paper or foil.
Place peppermints in blender or processor and pulse until finely chopped; or, place in a plastic bag and smash lightly with a mallet or hammer. Sift out the fine powder and reserve for another use.
Put the white and bittersweet chocolate into separate medium bowls. Set each bowl over a saucepan of simmering water. Stir until half melted. Remove from heat and continue stirring until completely melted.
Add 1/2 cup of peppermint candy to each of the melted chocolates.
Pour white chocolate onto the prepared baking sheet in 3 long strips. Pour the bittersweet chocolate in 3 long strips next to the white chocolate. Run the tip of a small knife crosswise through the chocolates in a swirl motion to create a marble effect. Tilt or shake the pan to distribute the chocolate evenly. Rap on counter to get the air out of candy mixture before it sets.
Refrigerate, uncovered, until hard. When candy is set, break into bite-sized pieces. Wrap for gifts.
Candy keeps in a tightly covered container for 2 weeks.
Makes about 1 1/2 pounds of candy (or about 2 1/2 dozen (2-inch) pieces)
Source: Dallas Morning News Food section, December 1996
1 cup peppermint candy, crushed
3/4 lb white chocolate; finely chopped (or 3/4 lb white chocolate chips)
1/2 lb bittersweet chocolate, finely chopped
Line a jellyroll pan (or cookie sheet with 1/2-inch sides) with parchment paper or foil.
Place peppermints in blender or processor and pulse until finely chopped; or, place in a plastic bag and smash lightly with a mallet or hammer. Sift out the fine powder and reserve for another use.
Put the white and bittersweet chocolate into separate medium bowls. Set each bowl over a saucepan of simmering water. Stir until half melted. Remove from heat and continue stirring until completely melted.
Add 1/2 cup of peppermint candy to each of the melted chocolates.
Pour white chocolate onto the prepared baking sheet in 3 long strips. Pour the bittersweet chocolate in 3 long strips next to the white chocolate. Run the tip of a small knife crosswise through the chocolates in a swirl motion to create a marble effect. Tilt or shake the pan to distribute the chocolate evenly. Rap on counter to get the air out of candy mixture before it sets.
Refrigerate, uncovered, until hard. When candy is set, break into bite-sized pieces. Wrap for gifts.
Candy keeps in a tightly covered container for 2 weeks.
Makes about 1 1/2 pounds of candy (or about 2 1/2 dozen (2-inch) pieces)
Source: Dallas Morning News Food section, December 1996
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