Page 38 - Valley Table - Winter 2023/2024

z Peppermint Bark
Makes one 10-by-15-inch sheet
INGREDIENTS:
8 oz. candy canes, crushed 1⁄8 tsp peppermint oil
8 oz. tempered (for candy
making) dark chocolate, or dark chocolate candy melts, melted
8 oz. tempered white chocolate, or white chocolate candy melts, melted
PREPARATION:
1. Line a 10-by-15-inch baking sheet with parchment paper.
2. Place the candy canes in a heavy plastic bag. Crush lightly with a rolling pin.
3. Mix the peppermint oil into the dark chocolate.
4. Pour white chocolate on the baking sheet. Spread with an offset palette knife to an even thickness. Let set at room temperature for about 1 hour.
5. When the white chocolate has set, spread the dark chocolate on top of the white in an even layer. (This should be done immediately, or no more than 1 hour after the white chocolate has set). 6. Sprinkle the crushed candy canes uniformly
on the surface of the dark chocolate before it sets.
7. Allow to set at room temperature for 1 hour or longer. Break in pieces to serve. Store in an airtight container in the refrigerator.
36 TheValleyTable | December2023-February2024