‘Real’ chocolate can be used in place of chocolate-flavored compound coatings,
but the layers tend to separate and be more difficult to handle than when using
compound coatings, and ‘real’ chocolate must be tempered when melted.
2 pounds white chocolate-flavored compound coating, melted
12 candy canes, crushed
1/2 teaspoon peppermint oil (not peppermint extract)
2 pounds dark chocolate-flavored compound coating, melted
Line an 11” x 17” half-sheet pan with parchment paper (or with a non-stick baking
mat---the layer of peppermint-flavored chocolate won’t touch the mat, so you
don’t need to worry about it absorbing the flavor); set aside.
Stir pieces of candy canes and peppermint oil into the melted white chocolate;
set aside briefly. Pour the melted dark chocolate onto the prepared baking
sheet; spread evenly. Allow to set up at room temperature (takes just a minute
or two). Before the dark chocolate is completely matte---still a little shiny and
wet--pour the white chocolate mixture over it; spread evenly. Chill until firm, 25
to 30 minutes. Break into pieces, and serve. Store in an airtight container in the
refrigerator for up to one week.
For a printable version of this recipe, go here.