Chocolate Candy Cane Bark
Original Recipe: Geneviève Plante (Culinary creator behind the Vert Couleur Persil blog).
Photo Credit: Laura G. Diaz
This recipe is a gourmet invitation into the festive world of this end-of-year period. Here, the sweetness of chocolate and the minty freshness of the candy cane form a winning combination, creating an explosion of flavour in every bite!
Yield: Approximately 10 pieces
Prep time: 8 minutes
Cook time: 2 minutes
Ingredients:
White Chocolate Mix
- 2 teaspoons (10 ml) raw virgin coconut oil
- 250 g white chocolate
- ¼ teaspoon (1.25 ml) vanilla extract
- 1 large pinch of salt
Dark Chocolate Mix
- ¾ teaspoon (3.75 ml) raw virgin coconut oil
- 50 g of 85% dark chocolate
Garnish
- Crushed candy canes, to taste
Directions
- Line a rectangular baking tray with a silicone baking mat. Place to the side.
White Chocolate Mix
- In a small saucepan, melt the oil and chocolate over low heat, stirring constantly, until smooth. Caution: Do not cook it too long so as not to burn the mixture. Remove from heat. Add the vanilla extract and salt and mix gently. On the plate, pour and spread the mixture in the pan evenly so as to form a large rectangle.
Dark Chocolate Mix
- Immediately prepare the dark chocolate mixture. In a small saucepan, melt the oil and chocolate over low heat, stirring constantly, until smooth. Caution: Do not cook it too long so as not to burn the mixture. Remove from heat.
- Pour the dark chocolate over the white chocolate in small spoonfuls so as to make several small circles over the entire surface. Using the tip of a knife, create swirls.
Garnish
- Garnish the chocolate mixture with pieces of candy canes.
- Refrigerate for about 1 hour or until the chocolate is firm.
- On a work surface, cut/break into pieces and enjoy.
This recipe can be kept in the refrigerator for a few weeks or in the freezer in an airtight container.
