Cooking Instructions
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Step 1
Put
Candy Canes (12)
in a sealable plastic bag and crush them into little pieces with a rolling pin. Set it aside.
Step 2
Get out a sheet tray and line it with a silicone mat or parchment. Then put a small saucepan filled halfway with water on the stove and bring it to a simmer. Place the Dark
Dark Chocolate Chips (565 g)
in a heat proof bowl and set it over the simmering water to melt it, stirring it with a heat proof spatula.
Step 3
Once it is pretty melted add in
Palm Shortening (2 g)
and
Peppermint Extract (1 mL)
.
Step 4
Stir that all together until the chocolate is completely smooth and shiny. Pour it out onto the lined sheet tray and smooth it out to be even. Set it aside to set for half an hour.
Step 5
While the dark chocolate layer sets, wash out the heat proof bowl and spatula. When the time is almost up, repeat the same process of setting up a double boiler, melting the White
White Chocolate Chips (565 g)
over the simmering water.
Step 6
Add in
Palm Shortening (2 g)
and
Peppermint Extract (1 mL)
.
Step 7
Once it is shiny and smooth, take it off of the heat and fold in two tablespoons of the crushed candy canes.
Step 8
Pour the white chocolate over the dark chocolate and gently smooth it out to be even. Quickly sprinkle the remaining crushed candy cane on top.
Step 9
Then set the tray in the refrigerator to completely harden for at least 4 hours. Break it up into pieces and package it up for enjoying or gifting! It will keep for weeks in sealed containers in the refrigerator.
