Dipping Chocolate

One of my classic Christmas baking treats is to make Candy Cane Bark. The white chocolate squares of Baker's Chocolate are rather expensive and this can become a very expensive treat to make. Kindly the staff at Thrifty's bulk section steered me towards the dipping chocolate which comes in dark chocolate, milk chocolate and white chocolate for a lot less than the packages. At 49 cents per 100 grams(on sale) I can get a lot of chocolate.

The best part of this treat is using a hammer to pulverize the candy cane. Only be careful here, I've learnt to put paper towel over the candy cane and to place inside a freezer ziplock bag as these are a bit thicker and you don't end up with bits of candy cane flying all over the place.

Melt the chocolate in the microwave, stir in the candy cane, you can add a drop of peppermint flavouring to the chocolate too for a more minty taste. Spread out onto cookie sheets lined with parchment paper. Parchment paper works better than waxed paper. Put in the fridge until set. Break up into pieces-- wrapping the parchment paper around the chocolate and gently hitting it with a hammer is the easiest way to break it up.

Great for giftgiving.