it’s beginning to taste a lot like christmas
I need to talk to you.
In case you didn’t know, big things are happening around here.
It’s officially Christmas time. Lights are being hung, the halls are being decked, trees are being purchased, and Rebecca Black is releasing new singles. It’s not even a Christmas single, but you’ll probably still enjoy it. We all have our guilty pleasures… Mine just happens to be young girls who can’t sing but choose to do so about carnival romances and thirteen-year-old skater boys.
If you prefer holiday jingles to pop icons who’ll probably go to rehab within the next few years, I hear the Bieber’s new Christmas album is sure to rock your socks off. I hope to find his plastic-covered face in my stocking this year. Or this flavor changing gum. Just because.
But alas, I need to talk to you about the holidays. About the parties, advent calendar chocolates, Bing Crosby, Nat King Cole and Frank Sinatra.
I need to talk to you about chocolate sprinkled with peppermint. About how it makes up for the cold-sleety-snowy-rainy-wintery mix outside.
About how it makes everything all better.
I really like what’s going on here. Big honkin’ flakes of swirly, twirly bits of peppermint and chocolate. Really, I don’t care what you do the rest of the day… Just make this ASAP.
Oh, I think you dropped your jaw somewhere. Don’t worry, luckily I found it. It was hiding over in the corner near this tray of peppermint bark.
There’s a reason why sweatpants are considered the “it” wardrobe choice during Christmas. Just sayin’.
White & Dark Chocolate Peppermint Bark
(yields about 25 pieces)
7 oz (200g) dark chocolate
7 oz (200g) white chocolate
About 3/4 cup (3o pieces) peppermint candies, crushed
Place wax paper on a large sheet pan and set aside on counter top. Bring a pot filled about halfway to a boil. Reduce heat to simmer and place a glass bowl on top. Place dark chocolate in the bowl and melt, stirring occasionally until the mixture becomes very smooth.
Remove chocolate from the heat and pour onto the prepared wax paper. Spread evenly and refrigerate for 20 minutes or until set.
While the first layer sets, bring the same pot of water to a boil and reduce heat to simmer. Place the white chocolate pieces in the glass bowl and set on top of the pot to heat. Stir until completely melted and set aside to cool.
Meanwhile, place the peppermint candies in a food processor and pulse 5-10 times or until broken into tiny pieces. Set aside. Remove dark chocolate from the refrigerator.
Pour cooled white chocolate over top and smooth out with a spatula. Sprinkle with peppermint candy pieces, gently pressing them into chocolate so they stick. Place the sheet back in the fridge to harden for another 20 minutes.
Break apart and serve.