Temper chocolate by placing wafers in the top of a double boiler. Fill the bottom half of the boiler one-third to one-half full with water. Heat chocolate over medium heat, stirring, until melted and glossy:
Remove from heat, stir in crushed candy canes and peppermint flavoring.
Freeze until firm, 2 – 3 hours, in a pan lined with wax paper. Remove from freezer. Using wax paper, so the bark doesn’t melt onto your hands, break it apart into pieces.
For gift-giving, place in a pretty container, and wrap with seasonal cellophane paper.
writing prompt from writing class: chocolate or vanilla?
I love dark chocolate – the higher the concentration of cocoa in the chocolate, the better, although it can be bitter-tasting. Milk chocolate is definitely smoother but for me it lacks the oomph factor dark chocolate provides. You really know you’ve eaten chocolate when you have a piece of Lindt 80% dark chocolate. My love of chocolate was overindulged a few years ago when my husband and I went to the chocolate festival in British Columbia. Samples abounded at the chocolate fair and at the tour we took of the chocolate making factory. I even like the smell of chocolate, and have purchased chocolate scented lotion and lip balm infused with cocoa. Should I chose to I can look at chocolate every day – a chocolate website, http://www.virtualchocolate.com/ has chocolate “wallpaper” you can download for your computer’s desktop – calorie-free of course.
48 – 50 dried apricots
2/3 c. wafers for chocolate making
Melt chocolate in the microwave on medium in microwave-safe bowl. Stir. Coat approximately 1/2 of each apricot in chocolate. (Sample a couple along the way — quality control is important.) Place on baking sheets covered with wax paper to set. Store in a pretty covered container.