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11 January 2004 - Woof! There is just something about the mixture of chocolate and peppermint. Yum, especially during the holidays. I found this great recipe for Peppermint Bark in the holiday-edition of the LCBO Food & Drink magazine and thought it would make a good Christmas dessert nibbly, a delicious addition to the huge dessert platter I assembled out countless times over the holidays. Can I just say how much I really like that particular magazine? First: it's free (to LCBO customers, of which I am definitely one!), second: it has great tips on gifts all year-round with their new products and special vintage lists and third: it always has at least one if not many, many more quite good recipes..oh, and fourth: those recipes always have a beverage pairing at the end so you can even serve their suggested wine, beer or liquor. Perfection! This recipe seems simple at first look; melt, add, stir, spread, melt, add, stir, add, stir again and spread. But I have a friend who is quite an accomplished chef and she said that she had tried this recipe and had some difficulty. The culprit being the white chocolate (which is not actually chocolate but rather is made from cocoa butter, milk solids, sugar and vanilla); it didn't melt properly and she gave up and spread some nuts in the still soft dark chocolte and made a nut brittle-type thing (totally delicious in itself). I did notice that when I melted my white chocolate that at one point some small granules began to form, but I kept stirring and kept the temperature low and toughed it out. I added in the peppermint bits and hoped for the best. It did work and it does taste delicious (and for some reason there is still some in my fridge!) so I'm not sure what I did right, but it did turn out to be one really delicious dessert! |