Wednesday, January 30, 2008

White Chocolate Bark

10 candy canes
2 x 7 oz blocks good-quality white cooking chocolate, chopped
Roughly break up candy canes and place in a plastic bag. Press bag to expel air. Wrap bag in a tea towel and place on a hard surface. Pound with a hammer to crush candy into small pieces (see note).
Place chocolate in a heatproof bowl. Stand bowl over a saucepan of simmering water (do not allow bowl base to touch water), stirring with a metal spoon for 5 minutes or until chocolate is melted. Remove from heat.
Line 2 flat trays with baking paper. Add candy to chocolate. Stir to combine. Divide mixture between trays and spread out to 20cm x 26cm rectangles. Refrigerate for 30 minutes or until set.
Break white chocolate bark into large pieces (about 15 pieces per tray). Serve.
Notes & tips
We took the candy canes outside to pound, to prevent damaging the kitchen bench.
Tip: To give white chocolate bark as gifts, place in cellophane bags and tie with ribbon. Add gift tags, if desired.

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