Chocolates “Mint Bark” – a detailed recipe cooking. 
Photo of the dish: ЛайзаShin Time: 1 hour. 45 minutes Difficulty: easy Amount: 900 gr. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr milk chocolate, cut into slices
- 1.5 tsp peppermint extract
- 450 gr white chocolate, cut into pieces
- 3 caramel canes or 12 mint candies, grind
Recipes with similar ingredients: milk chocolate, chocolate semisweet, mint extract, white chocolate, caramel, candy sticks
Recipe preparation:
- Place the foil in a rectangular baking dish of size 23 on 33 cm. Shiny side up, smooth the folds. Pour in a pot of 2.5 cm water and put on low heat.
- Place milk chocolate in a heat-resistant bowl. Then put the bowl in a pot with slightly boiling water, stirring, melt the chocolate.
- Add 3/4 tsp to chocolate. peppermint extract, stir, then quickly pour into the prepared form, evenly level on the surface. Remove air bubbles. Leave the form when room temperature for 10 minutes, until chocolate is slightly hardens.
- Meanwhile, melt the white chocolate in a water bath. Mix in the remaining 3/4 tsp peppermint extract; then pour onto milk chocolate and even out evenly. Sprinkle crushed on top candy, squeezing a little into the surface of the chocolate. Leave chocolate at room temperature until hardened, approximately 1 hour. Remove the chocolate from the mold, remove the foil and break it into pieces.
- Store chocolates in a tightly closed container when room temperature for 2 weeks.
