Torani Peppermint Bark Sauce, 64 oz.
Remove from the heat and stir until completely smooth. Stir in the peppermint oil. Step. 2 Pour the white chocolate onto the lined baking sheet and smooth it into an even layer with an offset spatula. Sprinkle with the crushed candy. Let set at room temperature (if the room is cool) or in the refrigerator, 1 to 2 hours.
Torani Puremade Peppermint Bark Sauce 64oz Lakeshore Merchandisers
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 Canyon Coffee Roasters
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.
Torani 12 fl. oz. (16.5 oz.) Puremade Cookies and Cream Flavoring Sauce
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 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 16.5 oz. Peppermint Bark Flavoring Sauce
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
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 Peppermint Bark Sauce, 64 oz.
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 Peppermint Bark Sauce (64 oz)
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 Sauce=my secret ingredient in all my holiday
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 64 oz. Peppermint Bark Flavoring Sauce
Gather the ingredients. The Spruce. Unwrap 8 peppermint candy canes and place them in a food processor. Pulse on/off several times for 5 to 10 seconds each, until the canes have been crushed into small pieces. The Spruce. Alternately, place the 8 candy canes in a large zip-close bag and seal tightly.
Torani Peppermint Bark Flavoring Sauce, 16.5 Ounce
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 64 oz. Peppermint Bark Flavoring Sauce
Gather all ingredients. Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper. Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted.
Torani Peppermint Bark Sauce TriState Restaurant Supply, Inc.
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.
Served Up With Love Peppermint Bark
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 Peppermint Bark Sauce 1/2 Gallon Bottle(s)
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.
