I swore I wasn’t going to do it this year. But I went ahead and did it. Made yet another clone of peppermint bark like Wms. Sonoma.
Now a lot of you know that I’ve made clones of this famous peppermint bark for several years during the holidays. And they all work for me. I’ve come as close as anyone’s going to get cloning this famous bark, so why am I still fooling around with it? The reason is simple. Some of you still have trouble with the bark’s layers separating. A couple pieces separating aren’t a problem, but if a lot of the bark separates, that’s not good!
There are several reasons for this: the kind of chocolate you use and the method making the bark.
A reader who is a die-hard peppermint bark maker told me she adds a bit of oil to the chocolate “for easy flow”. Then one of my students said she always tempers the chocolate, meaning you set aside some of the chopped chocolate and stir it into the melted chocolate to insure shine and to make layers adhere. Funny, but when I first learned to make bark, that’s exactly how I made it, tempering both chocolates.
So now I’m going backwards with the recipe, sharing my latest detailed instructions, using time honored techniques and ingredients. Just in time for holiday gift giving! Check out the photos first and then the detailed recipe instructions below the photos.
Quality Chocolate & Technique make for Best Clone of Wms Sonomas Peppermint Bark
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