White Tiger Bark with Dark Chocolate and Mint Swirl
By Eat More Chocolate Team Candy Christmas, Winter Warm No Bake
April 16, 2015
A super simple recipe for those holiday parties!
- Prep: 30 mins
- Cook: 1 hr 30 mins
-
30 mins
1 hr 30 mins
2 hrs
- Yields: 1.5lbs Cocolate Bark
Directions
Using plastic wrap, line a 8x8-inch baking pan. Set aside.
Melt 16oz white chocolate in top of double boiler over simmering water, stirring consistently & scraping down sides using spatula to ensure chocolate doesn't scorch.
Pour white chocolate mixture into the lined baking pan & smooth over the chocolate with a spatula, creating an even surface. Set aside to rest.
Applying the same double boiler method, melt dark chocolate, then drizzle the warm, melted dark chocolate over the white chocolate mixture in parallel stripes.
Applying the same double boiler method, melt 6oz white chocolate, then pour white chocolate in a large bowl, stirring in green food coloring & mint extract, until desired coloring achieved.
Drizzle melted green mint chocolate over the white chocolate, in parallel fashion to the dark chocolate stripes.
Depress tip of a knife (or toothpick) near bottom of the pan & from one edge of the pan to the other, draw perpendicular lines through the chocolate creating a marbled tiger pattern.
Allow candy to rest for 30-45 minutes, or until it begins to firm, then cut into squares.
Refrigerate for 1 hour then serve.
Notes
If either bark needs to be thinned, use 1 teaspoon shortening to melted chocolate.
If not using double boiler method, melt chocolate in 30-second intervals in the microwave on 50% power, stirring after each round, until smooth.
Source: http://abachelorandhisgrill.com/2014/02/white-tiger-bark-with-dark-chocolate-and-mint-swirl/.html