These are awesome!
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Place candy canes in a plastic bag and hammer into ¼ inch chunks or smaller. Melt the chocolate in a double boiler or in the microwave. Combine candy cane chunks with chocolate, add peppermint flavoring. Pour mixture onto a cookie sheet layered with parchment paper or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces.
You can layer both white and dark chocolate. You have to pour the first layer, let it set a bit, and then add the next layer…
Watch video HERE
Seizing chocolate. When you overcook the chocolate it turns into a chalky, chunky play-doh, spackling paste style nightmare. Oh, I’ve tried the techniques of reviving it by adding shortening…
Honestly, just start over.