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.'
wiseGEEK.com
This didn't tell me much so I did another search and rather than finding a better definition, I found this:
Peppermint Bark
Recipe courtesy Paula Deen
Ingredients
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional
Directions
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.
Sounds gorgeous. Ghiradelli is so far, the only chocolate maker in the States that I like. I find too many chocolates meade here are with "chocolate flavour" or too much lethicin or bad oil and not chocolatey enough. I'm crazy about their caramel filled chocolate squares thaat rival British Cadbury's (any Cadbury product I've tasted made in U.S. tastes watered down compared to recipes in Canada and England)
ReplyDeleteI love the idea of making your own pepermint bark...that way you can find the purest ingredients if you want and organic. Nice!
p.s. I'ma chocohaolic so I hardly ever eat it. I avoid sweets as much as possible too. I enjoy them...but just avoid sugar (even in empty carbs) whenever I can.
ReplyDeleteCandy, I limit my carbs as much as I can. As you know, it turns to pure glocuse in the blood. My diet is VERY regimented. I'll eat oatmeal in the mornings, but a special bread for sandwiches and very little meat. And I love salads. And peanut butter. And fruit. And eggs, Tho I don't eat many eggs a week either. Plus I will try to eat five or so little meals rather than three big ones.
ReplyDeleteI hate feeling overly full. Chocolate? I love it but I'm really careful about eating it.
I love my chocolate.. I might just have to try this out myself. I will have to see about how much money we have around X-mas time this year. I will write this down where I can have it.
ReplyDeleteTweetey, I don't think this wuld be too costly to make. Probably the white chocolate would be the most expensive but I doubt the entire thing would cost over ten bucks.
ReplyDeleteI am going to make it at Christmas time, too. It will make a nice little gift for coworkers, too.
Cadburys Dairy Milk. End of.
ReplyDelete(and it's cheaper!!!)...;-)
Well yes, that's good too. :)
ReplyDelete