Monday, December 19, 2011
8 oz Semi-Sweet Chocolate(I use Baker's Baking Chocolate Squares)
6 oz White Chocolate(again, Baker's for me)
2 tsp vegetable oil(or any non-favored oil)
3 candy canes, crushed
Line an 8 x 8 baking dish with foil, ends extending out 2 inches or so, smoothing it out as much as possible.
In a double boiler over simmering water melt semi sweet chocolate with 1 tsp oil. Stir often until smooth.
Pour melted chocolate into the prepared dish and tip until the bottom is covered and the layer is even.
Refrigerate for 30 minutes(don't go longer than this or you will risk the layers separating)
Melt the white chocolate with remaining tsp of oil using the same method as above, stirring until smooth.
Pour White Chocolate over dark, tipping the dish around to create a smooth layer.
Iimmediately sprinkle on crushed candy canes. Press gently into the melted chocolate(not too rough, just enough to get them to stick well)
Refrigerate another 30 minutes, (this one can go a little longer but not too much)
To remove pull the foil up out of the pan, You can cut it with a sharp knife or you can simply break it by hand but I suggest putting it on a clean cutting board and using a cleaver. It seems to cut smoother that way!
Store in an airtight container(in the fridge is best until serving time IMO)