I'm not a huge sweets eater. I just don't like to fill my body with too much sugar or anything not all that good for me. But this is my big weakness:
This is Ghirardelli peppermint bark. It's a bit expensive (I just noticed amazon.com sells just over 9 ounces for just under $15.00) and only sold for a few weeks before Christmas. And it is heaven.
If you've never had this, let me describe it. Its peppermint bark, soft and delicately flavored, in a white chocolate which has a wonderful milk chocolate on the bottom. I bought a bag of this yesterday and I only allow myself two pieces at a time. Problem is, I am so zealous over it, that I share with everyone who will accept an offering. I've even given it away to shoppers at my bookstore. So a bag quickly diappears. And I share it because it's soooo good I can't keep it to myself. It's soft to chew and filling, so a little goes a long way. I love Ghirardelli chocolate anyway, but I can live without it. This peppermint bark stuff is another story.
My curiosity got the better of me when I wanted to know what exactly makes a peppermint confection 'peppermint bark.' I did find this somewhat lacking definition:
'Peppermint bark is a form of candy which is made in flat sheets; when broken up, the sheets resemble small chunks of bark, which explains the name. In addition to making peppermint bark, it is also possible to make candy barks with ingredients like nuts, fruit, and chunks of other candy materials, for a wide range of textures and flavors. Candy bark can be eaten plain or used to garnish desserts ranging from mousse to elaborate cookies.'
This didn't tell me much so I did another search and rather than finding a better definition, I found this:
Recipe courtesy Paula Deen
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
Whoa! Now I can have it year round!! But I won't do that; instead I'll make some at Christmas time, take a photo and tell y'all about it.
Week Three Summary
3 years ago