Served Up With Love Peppermint Bark
Melt the chocolate: Place the chocolate in a heat-proof bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn't touch the water. Stir occasionally with a heat-proof spatula until the chocolate is completely melted. Alternatively, melt the chocolate in 30-second bursts in the microwave.
Torani Peppermint Bark Sauce Canyon Coffee Roasters
Add 1/2 teaspoon of oil. Melt in 20-second increments, stirring vigorously with a silicone spatula spatula or spoon after each increment, until completely melted and smooth. White chocolate and chocolate overheat easily, so it's important to do this in increments. Once melted, stir in 1/4 teaspoon peppermint extract.
Torani Peppermint Bark Sauce Peppermint bark, Peppermint, Torani
Add the peppermint extract and stir until smooth. Spread the white chocolate over the semisweet chocolate layer. Top with candy canes. Let harden in the fridge for about 20 minutes or until the chocolate is completely set. Remove from the fridge and let the bark sit at room temperature for about 20 minutes.
Torani Peppermint Bark Flavoring Sauce, 16.5 Ounce
Place the tray in the fridge for about ten minutes, or until the chocolate partially sets. Add the white chocolate layer: Melt the white chocolate and stir in 1/2 cup of the chopped peppermint candies and the peppermint extract. Pour the white chocolate mixture over the partially set semi-sweet chocolate. Top with crushed peppermints: Sprinkle.
Torani 16.5 oz. Peppermint Bark Flavoring Sauce
How to Make Peppermint Bark. The process to make Peppermint Bark is so EASY, anyone can do it! Note: repeat steps 1 and 2 twice before moving on to step 3. Step 1 - Melt: First, melt the dark colored chocolate; then the white chocolate is melted separately in microwave/heatproof bowls. Peppermint extract is mixed into the dark chocolate.
Torani 64 oz. Peppermint Bark Flavoring Sauce
Line a 9×13-inch baking pan with parchment paper. In a small pan, melt milk chocolate chips over low heat until smooth. Stir in vanilla extract. You can also melt it in a microwaveable safe bowl. Pour melted milk chocolate into prepared pan. Gently shake and tilt the pan until you have a single sheet of chocolate.
Torani Peppermint Bark Sauce 1/2 Gallon Bottle(s)
Pour it back and forth over the semi-sweet chocolate, then use a toothpick to swirl the two together as desired. Sprinkle the crushed peppermint candy on top, pressing it in gently. Allow the chocolate to cool until it hardens. You can speed this process up by popping it in the refrigerator for a few minutes.
Torani 12 fl. oz. (16.5 oz.) Puremade Cookies and Cream Flavoring Sauce
Remove the pan from the refrigerator. Use the foil overhang to lift the bark out of the pan and transfer to a cutting board. Peel off the foil. Using a sharp chef's knife, cut the bark into pieces. Store the bark in a covered container at cool room temperature, or in the refrigerator, for up to 1 week.
Torani 64 oz. Peppermint Bark Flavoring Sauce
Refrigerate until hard. Make the top layer: Melt the white chocolate with canola oil. Stir in the remaining extract. Pour over the hardened bottom layer, then sprinkle with crushed candy. Break into pieces: Let the peppermint bark cool and harden completely in the refrigerator. Once it's hard, break it into pieces.
Torani Peppermint Bark Sauce, 64 oz.
Melt the chocolate: In a bowl, melt the bittersweet chocolate and the coconut oil until smooth. Stir in the mint extract. Spread the chocolate: Pour the melted chocolate into an 11- x 17-inch baking pan that's lined with storage wrap. Use a spoon or offset spatula to evenly spread the chocolate around the dish.
Torani Peppermint Bark Sauce TriState Restaurant Supply, Inc.
Directions. Save to My Recipes. Step 1 Line a 13" x 18" baking sheet with parchment paper. Fill the bottom of a large pot with 3" water and bring to simmer over medium heat. Reduce heat to low.
Torani Peppermint Bark Sauce, 64 oz.
Melt the dark chocolate. In a microwave safe bowl, add the dark chocolate chips and ½ tablespoon of butter. Microwave on 50% power for 30 seconds then stir. Repeat until the chocolate is melted and smooth but not hot. Once melted, stir in half of the peppermint extract.
Torani 64 oz. Peppermint Bark Flavoring Sauce
Once everything is ready, line a baking sheet with parchment paper. Prepare your candy melts or almond bark according to package directions. Start with your vanilla and place spoonfuls of candy coating onto your parchment paper. It doesn't have to be perfect; you just want to get your white spaced out around the pan.
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Heat for 30 seconds. Remove from microwave and stir well. Return to microwave and heat on 15-second increments (stirring well between each) until chocolate is completely melted. Stir in ¼ teaspoon peppermint extract. Spread melted dark chocolate evenly into the bottom of your prepared baking pan.
Torani Puremade Peppermint Bark Sauce 64oz Lakeshore Merchandisers
Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming. Put all but 3/4 cup of the semisweet.
Torani 64 oz. Peppermint Bark Flavoring Sauce
Instructions. Line a 9x13-inch baking dish with aluminum foil. Coarsely chop 12 ounces dark or semi-sweet chocolate (about 2 1/2 cups) and place in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes total.
