Ghirardelli Makes the Holidays a Bite Better. Ghirardelli chocolate is sustainably sourced, ensuring the highest quality from bean to final product. Ghirardelli Peppermint Bark Squares come individually wrapped, making them the perfect size for an afternoon pick-me-up, whether you're at home, at work or on the go. Each kosher chocolate square is made with high quality ingredients and sustainably sourced cocoa beans for signature intense, slow-melting taste. Each variety of assorted chocolates features festive peppermint and white chocolateâPeppermint Bark Squares feature a decadent, rich chocolate layer, while Dark Chocolate Peppermint Bark Squares feature a slow-melting dark chocolate layer. With an irresistible flavor that signifies the start of the holiday season, these Ghirardelli Squares come in two delicious varieties: Peppermint Bark and Dark Chocolate Peppermint Bark. Also ideal for entertaining, these individually wrapped chocolate squares are delectable post dinner holiday treats, and they add an elegant sparkle to candy dishes. This bag of assorted Peppermint Bark chocolates features iconic packaging that is perfect for gifting, whether you need a thoughtful gesture for coworkers or delicious stocking stuffers for family and friends. Let stand until firm.Create special memories and sweeten holiday traditions with Ghirardelli Peppermint Bark Collection Chocolate Squares. Tap baking sheet against work surface to flatten tops and even out white chocolate. Step 7: Spoon or pipe white chocolate/peppermint mixture into baking cups. Stir crushed candy canes into white chocolate. ![]() Continue heating in 15 second intervals until smooth. Step 6: Melt white chocolate in microwave-safe bowl for 30 seconds. Step 5: Crush candy canes with a rolling pin or meat tenderizer. Tap baking sheet against the countertop to flatten tops and even out chocolate. Step 4: Fill each mini baking cup with a tablespoon or two of chocolate. Note: You can also simply spoon the chocolate into the mini baking cups if you don’t have a pastry bag. Cut the corner of the bag to create a small opening. Step 3: Pour chocolate into frosting/pastry bag or Ziploc bag. ![]() Step 2: Melt chocolate in a heat-proof bowl for 30 seconds. Step 1: Line a baking sheet with 24 mini baking cups. Store completely covered in refrigerator or at room temperature. Top with crushed candy canes while the white chocolate is still melted. Pour melted white chocolate over top of chocolate and evenly spread. I often use it for making English toffee and hot chocolate sticks because I prefer the taste and perfectly smooth consistency. Place in freezer for 10 minutes or refrigerator for about 15-20 minutes or until mostly set. *Note: you can use almond bark cubes (dark and white) if you’d like, but my favorite kind of chocolate to use for melting is Ghirardelli melting wafers or chocolate chips. Ghirardelli white chocolate melting wafers or white chocolate chips*. ![]() It keeps the chocolate slightly softer, making it the perfect texture to bite into. I recommend storing these at room temperature. You can store these in the refrigerator or on the counter. My recipe makes 24 peppermint bark cups and can easily be doubled or halved, depending on how many you’d like to make. My chocolate mold only has 10 cavities so I used mini baking cups liners instead of making multiple batches of melted chocolate. You can use a silicone chocolate mold to get the peppermint cup shapes if you have one. Peppermint bark can be made on a parchment paper lined baking pan and broken it into pieces, but I like making mine in mini baking cups-they are the perfect size, and you can pickup a pack in the baking or cake decorating aisle. You’ll need 3 ingredients and a few basic supplies that can be picked up the next time you go out for groceries.
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