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Step 8Chop, serve, and store
Remove the entire chocolate brick in its waxed paper wrapper from the pan, and set it on a cutting board. Gently peel off the waxed paper.
Use a large, thin, sharp knife to cut the block of chocolate into squares, or use your hands to break it into manageable chunks.
Pile on a plate to serve, then store leftovers (if you've got any!) in an airtight plastic container.
Use a large, thin, sharp knife to cut the block of chocolate into squares, or use your hands to break it into manageable chunks.
Pile on a plate to serve, then store leftovers (if you've got any!) in an airtight plastic container.
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Dec 7, 2009. 9:25 AMsdhardie
says:
Can anything be substituted for the white chocolate?? Otherwise, these look delicious. ;)
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Jan 20, 2012. 4:17 PMbgoldberg1
says:
Almond bark ... it's less natural than white chocolate, but it's whiter in color.
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141
Dec 9, 2009. 12:38 PM
canida (author)
says:
canida (author)
says:
You can substitute any type of chocolate. I use white chocolate because it's the classic choice for chocolate peppermint bark, and it's a good neutral match in color and flavor vs. the stronger peppermint.
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Dec 15, 2009. 3:25 PMtheHERO
says:
Just finished and it's great(: Thanks!
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