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window.ATGalleries[53018] = {“id”:53018,”type”:”Slideshow”,”images”:[{“image_id”:”406ff0b949625b9baac578b02e3d7cb1f5dbd940″,”caption”:”\u003cb\u003eCrush the candies:\u003c/b\u003e Place the peppermint candies in a quart zip-top freezer bag, remove as much air as possible, and seal. Pound the candies with a rolling pin or meat mallet into small to medium-sized pieces; set aside.”,”image”:{“id”:”406ff0b949625b9baac578b02e3d7cb1f5dbd940″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:48:21.292-05:00″,”updated_at”:”2016-12-05T08:48:21.292-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PeppermintBark_29958.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ffd78468686de0841fde9704b7ded7058656820e”,”caption”:”\u003cb\u003eLine pan:\u003c/b\u003e Line an 8 by 8-inch baking dish with parchment paper, making sure the paper hangs over 2 sides to form a sling; set aside.”,”image”:{“id”:”ffd78468686de0841fde9704b7ded7058656820e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:48:21.324-05:00″,”updated_at”:”2016-12-05T08:48:21.324-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PeppermintBark_29962.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”c4e8780202b4b8f53b56c08f5f2221ab5af2dc72″,”caption”:”\u003cb\u003eSet up for tempering:\u003c/b\u003e Have 2 large metal bowls and 2 spatulas ready, making sure they are all clean and very dry. Fill a medium saucepan halfway with water and bring to a simmer. There should be enough water in the saucepan that it cradles the bottom the metal bowls, but does not introduce any water into the bowl. Turn off the heat.”,”image”:{“id”:”c4e8780202b4b8f53b56c08f5f2221ab5af2dc72″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:48:21.356-05:00″,”updated_at”:”2016-12-05T08:48:21.356-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PeppermintBark_29979.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”5793f1115febbe226ca3ca099f4767634cf7bbc5″,”caption”:”\u003cb\u003eMelt some of the dark chocolate:\u003c/b\u003e Place 6 ounces of the dark chocolate into 1 of the metal bowls and set this over the heated water. Do not stir the chocolate; instead, let the heat from the water begin melting the chocolate. Once it’s 2/3 melted, stir gently with a rubber spatula to completely melt the chocolate. Gauge the temperature of the chocolate by touching a small dot of the chocolate just below your lower lip. The chocolate should sting but not burn and register 110°F on a candy thermometer.”,”image”:{“id”:”5793f1115febbe226ca3ca099f4767634cf7bbc5″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:48:21.452-05:00″,”updated_at”:”2016-12-05T08:48:21.452-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PeppermintBark_29984.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”4ebaf1a69d3b65bc6b131c6eb82a722606666467″,”caption”:”\u003cb\u003eAdd the seed chocolate:\u003c/b\u003e Take the bowl off of the saucepan and set it on a kitchen towel. Stir in the remaining 2 ounces of chocolate until it is completely melted. Continue stirring until the chocolate thickens and attains a matte finish. Be patient, this will take 20 to 30 minutes.”,”image”:{“id”:”4ebaf1a69d3b65bc6b131c6eb82a722606666467″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:48:21.476-05:00″,”updated_at”:”2016-12-05T08:48:21.476-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PeppermintBark_29987.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”4850fb2114f2b78fac2cfb4290d008cd858d9f7e”,”caption”:”\u003cb\u003eTest for temper:\u003c/b\u003e Test chocolate temperature against your lower lip again. The goal is for the chocolate to feel cool against your skin. If it still feels warm, stir in a small amount of additional dark chocolate. If it feels cool, double check by dipping the back of a clean, dry metal spoon into the chocolate. Set the spoon chocolate-side up in the refrigerator for a few minutes. If the chocolate is shiny and snaps off of the spoon, it is in temper.”,”image”:{“id”:”4850fb2114f2b78fac2cfb4290d008cd858d9f7e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:48:21.554-05:00″,”updated_at”:”2016-12-05T08:48:21.554-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PeppermintBark_29990.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”0b3314ccc4cd75131ffbf2c936ef6051228caa42″,”caption”:”\u003cb\u003eFlavor the dark chocolate:\u003c/b\u003e Once the chocolate is in temper, add 1 to 2 drops of peppermint oil and stir until incorporated.\r\n “,”image”:{“id”:”0b3314ccc4cd75131ffbf2c936ef6051228caa42″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:48:21.664-05:00″,”updated_at”:”2016-12-05T08:48:21.664-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PeppermintBark_29994.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”414cc5d5b897df5f64fc21c9307d5adbcedfc942″,”caption”:”\u003cb\u003ePour dark chocolate into pan:\u003c/b\u003e Pour the tempered chocolate into the pan and use a mini offset spatula to spread the chocolate into an even layer. Tap the pan gently on the counter to pop any air bubbles. Set aside at room temperature while you temper the white chocolate.”,”image”:{“id”:”414cc5d5b897df5f64fc21c9307d5adbcedfc942″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:48:21.744-05:00″,”updated_at”:”2016-12-05T08:48:21.744-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PeppermintBark_30005.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”f943711078484908581884647e6a60bc5e172918″,”caption”:”\u003cb\u003eTemper the white chocolate:\u003c/b\u003e With a clean and dry bowl and spatula, repeat the tempering steps described above with the white chocolate. Remember to heat the water in the saucepan again before tempering.”,”image”:{“id”:”f943711078484908581884647e6a60bc5e172918″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:48:21.624-05:00″,”updated_at”:”2016-12-05T08:48:21.624-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PeppermintBark_29992.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”d791f8ae8ee46771bd6715e6c6e588ba20a9746e”,”caption”:”\u003cb\u003eFlavor the white chocolate:\u003c/b\u003e Once the white chocolate is in temper, add 1 to 2 drops of the peppermint oil and stir until incorporated.”,”image”:{“id”:”d791f8ae8ee46771bd6715e6c6e588ba20a9746e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:48:21.811-05:00″,”updated_at”:”2016-12-05T08:48:21.811-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PeppermintBark_30013.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”de100726bcfbfb4f11386a2c3f0b9872b1345e71″,”caption”:”\u003cb\u003ePour the white chocolate layer over the dark:\u003c/b\u003e Pour the white chocolate onto the dark chocolate layer and spread into an even layer. Tap the pan gently on the counter to pop any air bubbles.”,”image”:{“id”:”de100726bcfbfb4f11386a2c3f0b9872b1345e71″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:48:21.835-05:00″,”updated_at”:”2016-12-05T08:48:21.835-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PeppermintBark_30018.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”04c0205e1b34b76a9290ac4438b790d1a3bc0d9e”,”caption”:”\u003cb\u003eSprinkle on the candies:\u003c/b\u003e Immediately sprinkle the peppermint pieces evenly across the top of the white chocolate.”,”image”:{“id”:”04c0205e1b34b76a9290ac4438b790d1a3bc0d9e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:48:21.875-05:00″,”updated_at”:”2016-12-05T08:48:21.875-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PeppermintBark_30029.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”16ba877f2666770df9c81348961e8c55a992612e”,”caption”:”\u003cb\u003eCool until hardened:\u003c/b\u003e Refrigerate until hardened, about 1 hour.\r\n “,”image”:{“id”:”16ba877f2666770df9c81348961e8c55a992612e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:48:21.247-05:00″,”updated_at”:”2016-12-05T08:48:21.247-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_PeppermineBark_30120.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”7cedf809feec01e4be49a83ad7f5bc1b2e7e7ef6″,”caption”:”\u003cb\u003eBreak:\u003c/b\u003e Cut into 4 to 6 pieces with a large chef’s knife, then package into an airtight container, separating the layers with parchment paper.”,”image”:{“id”:”7cedf809feec01e4be49a83ad7f5bc1b2e7e7ef6″,”width”:3885,”height”:2588,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-12-05T08:50:47.421-05:00″,”updated_at”:”2016-12-05T08:50:47.421-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”PeppermintBark_29932 1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
One of our holiday obsessions is a rich and bright peppermint bark, only available in December and eaten in small pieces over hot chocolate while wrapping presents or trimming the tree. If you’ve only enjoyed this stunning treat from a fancy gifted tin from a well-known cooking supply store, then you might be delighted to know how easy it is to make at home.
The ingredient list is short — just dark and white chocolate, peppermint candies, and peppermint oil — and you don’t need any special equipment to make peppermint bark for yourself or to give as gifts. It helps to know a little bit about each ingredient and to have an hour to dedicate to the process. Here’s how to make your own peppermint bark at home for gift-giving this season.
<p><a href=’http://www.thekitchn.com/how-to-make-peppermint-bark-238325′><strong>READ MORE »</strong></a></p>
from WordPress https://jonathanwilhoite.wordpress.com/2016/12/13/how-to-make-peppermint-bark-cooking-lessons-from-the-kitchn/
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