Chocolate Dipped Peppermint Candy Canes

Products Used
Chocolate Dipped Peppermint Candy Canes

Ingredients

    Directions

    1. Unwrap candy canes and set aside.
    2. Line 2 cookie sheets or cutting boards with plastic food wrap and place in a refrigerator.
    3. Chop chocolate into pea size pieces and place 2/3 of chocolate in a bowl. Reserve the remaining 1/3.
    4. Fill a medium saucepan with one inch of water and bring to a boil. Turn to very low simmer and place chocolate bowl on top. Using a rubber spatula stir chocolate to 115°F and remove from heat. Allow chocolate to reach 112°F.
    5. Add remaining one third of chocolate and “smash” out the lumps using a rubber spatula. If a few stubborn lumps remain do not reheat chocolate! Any remaining lumps can stay in chocolate.
    6. Dip each cane into chocolate and place on plastic food film lined cookie sheets. Sprinkle immediately with silver dragees or roll in turbinado sugar.
    7. Place in refrigerator for 10 minutes and remove. Wrap and keep at room temperature.
    Imperial Sugar Insight

    *Peppermint candy canes can be made using candy coating but remember that it is not real chocolate. Candy coating has the advantage that it will always harden after being melted. Real chocolate is trickier in that regard. However if you follow the melting steps and temperatures given in this recipe you will have chocolate that hardens perfectly. Only premium high quality chocolate can be melted into a fluid state as needed in this preparation. (Chips for cookies will not melt down as they do not contain enough natural cocoa butter!)

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    Bastones de Caramelo de Menta Sumergidos en Chocolate

    Products Used
    Chocolate Dipped Peppermint Candy Canes

    Ingredientes

    Direcciones

    1. Desenvuelva los bastones de caramelo y póngalos a un lado.
    2. Cubra 2 bandejas de horno o planchas de cortar con envolvente de plástico para alimentos y póngalas en el refrigerador.
    3. Pique el chocolate en trozos del tamaño de guisantes y coloque 2/3 del chocolate en un tazón. Reserve el 1/3 restante.
    4. Llene una cacerola mediana con una pulgada de agua y lleve a ebullición. Ponga a fuego muy lento y coloque el tazón de chocolate encima. Utilizando una espátula de goma, revuelva el chocolate a 115°F y retírelo del fuego. Deje que el chocolate alcance 112°F.
    5. Agregue el tercio de chocolate restante y "aplaste" los grumos con una espátula de goma. Si quedan unos pocos grumos persistentes, ¡no caliente de nuevo el chocolate! Los grumos restantes pueden permanecer en el chocolate.
    6. Sumerja cada bastón en el chocolate y colóquelo sobre las bandejas de horno cubiertas de envolvente de plástico. Espolvoree inmediatamente con las grageas de plata o ruede los bastones en azúcar turbinado.
    7. Coloque los bastones en el refrigerador durante 10 minutos y retírelos. Envuelva los bastones y manténgalos a temperatura ambiente.
    Imperial Sugar Insight

    *Peppermint candy canes can be made using candy coating but remember that it is not real chocolate. Candy coating has the advantage that it will always harden after being melted. Real chocolate is trickier in that regard. However if you follow the melting steps and temperatures given in this recipe you will have chocolate that hardens perfectly. Only premium high quality chocolate can be melted into a fluid state as needed in this preparation. (Chips for cookies will not melt down as they do not contain enough natural cocoa butter!)

    ChefBigDog
    Nov 15, 2015

    It's yummy and great any time