Red and white mint candy canes in the form of Christmas caramel canes will transform plain white chocolate, decorating it into a festive colors. And the texture of the tile will become more interesting when the solid pieces candies wrapped in delicate white chocolate will be in contrast crunch and explode with a refreshing mint flavor that blends perfectly with the taste of chocolate. Cook your own tile is easy. Melt the white chocolate sprinkle it with candies and pour on a baking sheet to solidify. And then break into pieces of different sizes and treat your loved ones or give in transparent sachets with a ribbon.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 37 мин.Difficulty: easy Servings: 20-30 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr white chocolate chopped
- 15 mint caramel canes in red and white stripes, length 15 cm.
- 2 drops peppermint oil or extract
- Special equipment: Baking tray with sides approx. 32 x 42 cm. covered with parchment paper or silicone baking mat
Recipes with similar ingredients: white chocolate, candy sticks, mint extract
Recipe preparation:
- Melt the chocolate. Put the mint sticks in a durable plastic bag with ziplock and grind them by striking and then rolled out with a rolling pin. They should be the consistency of crushed ice. When the chocolate has melted, add peppermint oil. Then intervene all crushed candies, except for 2 tbsp. l and put the mixture on baking sheet, spreading in a layer about 0.5 cm thick. Weight not fill the entire pan. Sprinkle with 2 tbsp. l shredded candy. Leave to solidify at room temperature for about 2 hours. (Or put in the refrigerator for 30 minutes to chocolate froze faster.) Hands break the chocolate into pieces. Store in an airtight container for 2 weeks.
