nt Peppermi
Espresso White Chocolate
Peppermint Bark
Espresso White Chocolate Bark
12 ounces Ghirardelli dark chocolate melting wafers 12 ounces Ghirardelli white chocolate melting wafers Âź cup crushed candy cane 1 teaspoon peppermint flavoring
12 o unces Ghirardelli dark chocolate melting wafers 12 o unces Ghirardelli white chocolate melting wafers 1 tablepsoon fine espresso powder
1. Line an 8x8 brownie pan with parchment paper with the edges hanging over the sides. 2. Melt the dark chocolate in a bowl over a pot of simmering water. Add the peppermint flavor and stir gently. Pour the chocolate into the prepared pan and shake gently to level it out. Place in the fridge. While the chocolate is cooling prepare the white chocolate in the same way. 3. Once the dark chocolate has cooled and became firm, roughly score the surface with a sharp knife in a grid–like pattern. Pour the white chocolate on top and gently tap the pan on your work surface to level. 4. Sprinkle with the crushed candy cane and let set until firm. Store in the refrigerator until ready to break into pieces or keep at room temperature and slice into squares.
1. Line an 8x8 brownie pan with parchment paper with the edges hanging over the sides. 2. Melt the dark chocolate in a bowl over a pot of simmering water. Add the espresso and stir through the melted chocolate. Pour the chocolate into the prepared pan. Place in the fridge to set. 3. Melt the white chocolate the same way. Once the dark chocolate is firm, score the chocolate with a sharp knife and pour the melted white chocolate on top, tap to level it out. Let set until firm. 4. Store in the refrigerator until ready to break into pieces or keep at room temperature and slice into squares.