Peppermint Bark

So I learned something today. I learned that peppermint bark works so much better (Yes, that’s right, it’s January 15 and I’m making peppermint bark) when you let the dark chocolate bottom layer cool at room tempurature rather than sticking it in the freezer to cool quickly. It work better because it seems to cause less instant melting and swirling of the dark chocolate when I add the white chocolate top layer. Does that make any sense? It produces a prettier final product. Hmm. How nice.

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