After admitting how much I loooved Peppermint Bark it was high thyme I gave it a go.  Making it from scratch that is.  There has never been a better group of taste-testers than my work family so today I Shared the Love.  In the form of Peppermint Bark.

For those of you who avoid recipes with long lists of ingredients or complicated instructions….this one’s for you.  Three ingredients and three easy steps.

• Melt dark chocolate, then spread on a foil lined baking sheet.  Chill.
• Melt white chocolate, allow to cool slightly then spread on chilled chocolate layer.
• Sprinkle crushed candy canes over white chocolate pressing in gently.  Chill.  Break.  Enjoy.

Here’s wishing you all a very Merry Christmas and Happy Holidays from our Lemony Thyme family to yours.

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Peppermint Bark {Share the Love}

Servings 8

Ingredients

• 12 ounces dark or semi-sweet chocolate chopped or chips
• 12 ounces white chocolate chopped or chips
• 1 cup crushed candy canes or peppermint bits

Instructions

• Line a rimmed baking sheet with tin foil. Set aside.
• Melt dark chocolate according to package instructions. Spread onto lined baking sheet. Use an offset spatula to smooth into an even layer. Place in refrigerator until set, about 15-20 minutes (depending on thickness).
• Meanwhile, melt white chocolate according to package instructions. Allow to cool slightly. Spread over dark chocolate layer. Use an offset spatula to smooth into an even layer.
• While white chocolate is still wet, sprinkle with crushed candy canes. Gently press into white chocolate. Place in refrigerator until set, about 30 minutes.
• Once completely set, break into smaller uneven pieces. Share the Love.

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My motivation to make Dark Chocolate & Walnut Biscotti was pure and simple.  It was my appreciation for the ‘good people’ out there.  You know the ones.  The folks that do the little things to make your day special, never looking for anything in return.

What I’m finding is this foodie family I’ve become a part of (which is all of you who love to eat and cook and take pictures of your food…or at least enjoy when others do) is a great big bunch of good people.  Today on National Coffee Day I think it’s only fitting that I introduce you to one of these special people.

A couple weeks ago I had a message from Dan with Coffee on the Porch – Camden Maine.  He simply asked “Are you a coffee drinker?”  My response, “I am a coffee drinker.  It’s my morning wake up on the drive to work during the week and my treat on the weekends :)”  Next thing I know I have two beautiful bags of coffee beans on their way to me.  How sweet is that?!

We waited until Saturday morning to grind our first batch…I had a feeling we were about to experience coffee flavor in a way that deserved our full attention (not my usual grab and go cup).  I won’t claim to be an expert in coffee, but I can recognize fresh intense flavor with zero bitterness (that’s my first measure).

Let’s talk Dark Chocolate & Walnut Biscotti for a minute shall we?  I assure you they go soooo nicely with Coffee on the Porch.  In a nutshell, sweet (vs. savory) Biscotti are made from a cookie dough, double baked so they get dry and very crunchy.  In a good way.

The key is to form the dough into two logs, slightly flattened.  They’re baked, then cooled, then sliced on the diagonal, then baked again.

I really need a photo shoot buddy, with nice hands.  It’s kind of funny to see my knife not connected to a body.

To dip or not to dip.  I LOVE chocolate and look for reasons to dip something most things in it.  Biscotti is classically served with coffee because that dry and very crunchy texture gets oh so happy when dunked into a warm beverage.  Now envision a chocolate dipped biscotti dipped into a warm beverage.  I’ll give you a minute to envision.

Dark chocolate dunked in robust coffee, returned to your mouth…that will be thanking you immensely.  Do we still need to discuss to dip or not to dip?

On this morning I enjoyed my second brew of Coffee on the Porch.  The dew still visible on my porch rails, the morning birds still planning their day, and the golden hour making my life as an amateur photographer a whole lot more fun.

Thank you Dan, aka Coffee on the Porch, for sharing your craft with us.  Perhaps just as wonderful…sending me to the porch to fully enjoy your coffee and my Dark Chocolate & Walnut Biscotti.

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Dark Chocolate & Walnut Biscotti {and Coffee on the Porch}

Servings 20

Ingredients

For biscotti…

• 1/2 cup butter 1 stick
• 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 2 cups flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2- ounces Ghiradelli Bittersweet Chocolate chopped
• 2- ounces Baker’s Semi-Sweet Chocolate chopped
• 1 cup walnuts chopped

For chocolate dip…

• 8- ounces dark or semi-sweet baking squares
• 2 Tbl. chopped walnuts optional

Instructions

For biscotti…

• Preheat oven to 325 degrees. Line baking sheet with parchment paper.
• Beat butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix in four, baking powder and salt. Stir in chocolate and walnuts. Shape dough into 2 914 x 1 1/2-inch) slightly flattened logs. Place 2 inches apart on parchment lined baking sheet.
• Bake 25 minutes or until lightly browned. Place on a cutting board: cool 5 minutes. Using serrated knife, cut each log into diagonal slices about 3/4-inch thick. Place slices upright on baking sheet. Bake 10 minutes or until slightly dry. Cool on wire racks.

For chocolate dip…

• Melt 8 squares of dark or semi-sweet chocolate. Dip 1/2 of each biscotti into melted chocolate and transfer to parchment lined baking sheet. Sprinkle with chopped walnuts.

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Chocolate Ganache Topping.

I completely underestimated Chocolate Ganache Topping when I set out to make this Chocolate Truffle Cheesecake.

When the ganache sets up it becomes a silky smooth layer of fudge-like goodness.  Or the inside of the most decadent truffle.  I won’t be reserving this for only cheesecake.

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Chocolate Ganache

Author Southern Living 2010

Ingredients

• 1 cup whipping cream
• 1 4-ounce dark chocolate baking bar
• 1 4-ounce semisweet chocolate baking bar

Instructions

• Bring cream to a light boil in a saucepan over medium heat.
• Chop chocolate bars into small pieces. Pour hot cream over and allow to stand for 5 minutes. Whisk until smooth. Then allow to cool until slightly warm (about 15 minutes).

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