#Black forest candy plus#
#Black forest candy crack#

Transfer melted chocolate into a Ziplock baggie and cut a small hole in the corner or fill chocolate in a pastry bag fitted with a size 2 round tip and pipe straight horizontal lines across from left to right over pink chocolate layer.

Place remaining 1 oz chocolate in a small bowl and melt in the microwave.

Using an offset icing spatula smooth out chocolate until an even layer is achieved. Remove pan with chilled dark layer and pour melted white chocolate on top. Continue to add color as needed until preferred shade is achieved. Dip toothpick or skewer in pink food coloring and then dip it into the white chocolate stir to combine.

Place white chocolate in a heat proof bowl over (not on) simmering water and stir until melted.

Place pan in refrigerator for 5-10 minutes for chocolate to become slightly harden. Place chocolate wafers on top of cherries layer and pour remaining half of dark chocolate on top. Sprinkle soaked cherries on top of chocolate. Pour half of the melted chocolate into a parchment lined 8×8 pan.

Add in cherry extract and stir to combine.

Place dark chocolate in a heat proof bowl over (not on) simmering water and stir until melted.

Set coated cherries aside to soak for at least 10-15 minutes.

Place dried cherries in a bowl and pour Kirsch on top and then toss to coat.

#Black forest candy plus#

9 oz dark chocolate 65% cacao plus 1oz for top finish.Makes one 8×8 pan | Preparation: Line pan with parchment or wax paper. That said, keep in mind you will most likely still have some tiny shards of chocolate. If the bark starts to spilt or bits start to chip off as you cut the bark is still too cold to cut. This will soften the chocolate and make for easy cutting. (2) After the bark has set in the refrigerator bring it to room temperature before cutting.

#Black forest candy crack#

Depending on the kind of knife you use, most blades are shaped at an angle, so don’t bring the knife down in one push, the uneven pressure will crack the bark. To keep a nice sharp edge while cutting the bark: (1) Use a really sharp knife and press the blade’s tip into the bark and then bring the remainder of the blade down into the bark.To add a crunchy layer of texture I used these chocolate wafers from Nabisco, if those are unavailable where you are chocolate graham crackers or cocoa pebbles will work just as well.It’s always easier to add more color as needed-impossible to remove it if you been heavy handed with dying it. That said, start slow when coloring the white chocolate.

It’s hard to measure a drop and since there are a variety of brands with varying shades (I used Americolor’s Hot Pink), two drops for one brand may equate to three drops for another brand. I know many of you like exact measurements but for the food coloring portion I wrote the recipe as 1-4 drops.White chocolate can easily become scorched in a matter of seconds, so don’t multi-task while melting it.Like goodbye-now short, since I know most of are probably in the middle of Thanksgiving day planning and prep.