Peppermint Bark: Why are my Layers Separating?

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  • A couple of reasons for this, the main one being that you need to use high quality bar chocolate, not morsels, for both white and dark layers. (Now there are white morsels available made with cocoa butter – just found this out – but some experts still prefer the bar chocolate.)
  • White chocolate should contain cocoa butter, NOT palm kernel oil. Palm kernel oil inhibits bonding of the dark chocolate and white layers.
  • Don’t use “chocolate flavored” chocolate.
  • Score the bark after the second layer has become almost firm in the refrigerator. This makes it easy to cut after it’s completely set.IMG_7452Bark scored and put back in trig to harden completely.
  • Before cutting or breaking into pieces, let the layered bark set out just a few minutes. If it’s too cold, it may be too brittle to cut.
  • Check out Nancy Baggett’s excellent post on perfect peppermint bark and see my site for photos. (http://kitchenlane.com/2011/12/how-to-make-chocolate-peppermint-bark.html).

 

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