Peppermint Bark and Other Barks

By MarieR

These ideas help candymakers make professional looking products with greater appetite appeal!
As with any new venture PRACTICE MAKES PERFECT! - including PATIENCE with new techniques!
TO MAKE ALL TYPES OF "BARK" WITH ALMONDS, PEPPERMINT CRUNCH, MALT, HEATH TOFFEE, RICE CRISP OR YOUR FAVORITE.

Ingredients

• CRUNCH, MALT, HEATH TOFFEE, RICE CRISP OR YOUR FAVORITE:
• TO MAKE ALL TYPES OF "BARK" WITH ALMONDS, PEPPERMINT
• 1/2 cup peppermint crunch
• 1 pound melted coating-white or dark chocolate

Details

Adapted from cakeartpartystore.com

Preparation

Step 1

Pour 1/2 cup of crunch into a pound of melted coating.

(NOTE: When using Peppermint Crunch, allow melted coating to cool a few degrees before adding crunch; this will prevent crunch from melting and making your bark too pink in color.)

Stir easily then spread out on a cookie sheet or cake board approximately 12x18 inches covered with wax paper. Tap gently on work surface to get bark as thin as possible.
Place in refrigerator for a few minutes, let return to room temperature, break into bite size pieces. Or pour mixture into #3 or #4 candy cups and let set up in refrigerator. Serve as an after dinner treat or place in your boxes of candy to add color and eye appeal!
POUR TYPE BOX MOLDS:
1. Pour melted coating into mold. DO NOT OVERFILL!
2. Place in freezer until set. Approximately 20 to 30 minutes depending on size of mold.
3. Remove from freezer and gently press candy from mold - since this is a large piece it takes some effort - but do not crack your mold.
4. Allow candy to return to room temperature and package.
"HOW TO" SUGGESTIONS FOR 3D SOLID, AND HOLLOW CANDY MOLDS
SOLID 3D TYPE CANDY MOLDS:
1. Separate mold into the two halves.
Pour melted coating into one of the molds. Do not overfill! Place in freezer until set.
Remove candy from mold and let come to room temperature. Fill other half of mold within a 1/16" of top edge. Very carefully lay the finished half onto the freshly filled one. Place in freezer until set.
Remove from freezer; remove from mold and let come to room temperature. Package in cello bag or other preferred candy box. Handle as little as possible to prevent fingerprints on the finished product.
HOLLOW TYPE 3D CANDY MOLDS:
1. Separate molds into the two halves.
Fill one half with melted coating. DO NOT OVERFILL!
Place other half over the filled portion and attach enough
"Bulldog clips" to secure firmly. "BULLDOG CLIP'
Gently rotate mold until melted coating is evenly spread throughout the mold.
Place in refrigerator for about 5 minutes.
Remove and rotate again and place back in refrigerator.
Repeat steps 5 & 6 over period of half an hour (depends on size of mold).
Remove from refrigerator and detach clips and gently remove from molds and allow to
return to room temperature.
Package in cello candy bag or candy box. Handle as little as possible to prevent
fingerprints on finished product.
HELPFUL HINTS AND SUGGESTIONS
FOR DIPPING allow melting coating to cool a few degrees before dipping centers.
PARAMOUNT CRYSTALS (sold at CAKE ART) are used to thin when coating tends to thicken, which may occur when re-melting. Also used when melting any of the colored Candy coating. Just sprinkle in as coating is melting, thinning to pourable consistency.
STORE COATINGS IN COOL, DRY PLACE. DO NOT EXPOSE TO HEAT OR HUMIDITY.
LONG TERM STORAGE: Double wrap coatings / crunch in aluminum foil and place in freezer. TO THAW: Remove from freezer and let stand 24 hours before opening.