Category - Christmas

NAPA VALLEY CHOCOLATES CHOCOLATE CANDY CANE STIRRERS

    Napa Valley Chocolate Chocolate Candy Cane Stirrers

    At Napa Valley Chocolates in St. Helena, California, Candy Dreyer delights in creating special holiday sweets, often with a touch of humor that brings out the smiles. Favorites with her customers are these chocolate-dipped peppermint canes.

    NOTES: To avoid a white "bloom" on cooling chocolate, be careful not to overheat it. If you need to re-melt chocolate, add a little fresh chopped chocolate. About 1/2 the chocolate or candy coating will be left after dipping canes, but you need the volume to get a smooth finish. Use leftovers to make another simple confection: Dunk dried apricots into the extra and lay fruit on wax paper. Chill until firm. Package airtight; keep cool.

    Makes 50 coated canes

    About 1 cup finely chopped semisweet chocolate
    50 (2 1/2 inch long) peppermint candy canes or sticks
    Cellophane or clear plastic wrap

    In a 1-cup glass measure or small, deep microwave-safe bowl, heat 3/4 cup chocolate in a microwave oven at 50% power until chocolate is soft, about 1 1/2 minutes. Stir chocolate until smooth. If needed, return to microwave and heat for 20-second intervals, stirring often. Add 1/4 cup chocolate and stir until smooth. Set container in a small bowl of hot water (water should come halfway up sides of cup) to keep chocolate soft; don't get water in chocolate or it will harden.

    Cover a 12 x 15-inch baking sheet with nonstick cooking paper, baking parchment, or wax paper. Dip straight ends of candy canes into chocolate, coating 1/2 to 3/4 of the canes; use a spoon to pour chocolate over canes if needed. Lift out canes and lay slightly apart on the baking sheet.

    If desired, drizzle a ribbon of chocolate from spoon over coated sections of the candy canes. Chill 3 to 4 minutes, then return canes to room temperature until chocolate is firm, about 15 minutes. Wrap each cane in cellophane or clear plastic wrap.

    Per cane: 39 cal., 14% (5.4 cal.) from fat; 0.1 g protein; 0.6 g fat (0.4 g 20 sat.); 8.6 g carbo (0 g fiber); 4.8 mg sodium; 0 mg chol


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Title: Napa Valley Chocolates Chocolate Candy Cane Stirrers
Category:  Christmas
Napa Valley Chocolate Chocolate Candy Cane Stirrers

At Napa Valley Chocolates in St. Helena, California, Candy Dreyer delights in creating special holiday sweets, often with a touch of humor that brings out the smiles. Favorites with her customers are these chocolate-dipped peppermint canes.

NOTES: To avoid a white "bloom" on cooling chocolate, be careful not to overheat it. If you need to re-melt chocolate, add a little fresh chopped chocolate. About 1/2 the chocolate or candy coating will be left after dipping canes, but you need the volume to get a smooth finish. Use leftovers to make another simple confection: Dunk dried apricots into the extra and lay fruit on wax paper. Chill until firm. Package airtight; keep cool.

Makes 50 coated canes

About 1 cup finely chopped semisweet chocolate
50 (2 1/2 inch long) peppermint candy canes or sticks
Cellophane or clear plastic wrap

In a 1-cup glass measure or small, deep microwave-safe bowl, heat 3/4 cup chocolate in a microwave oven at 50% power until chocolate is soft, about 1 1/2 minutes. Stir chocolate until smooth. If needed, return to microwave and heat for 20-second intervals, stirring often. Add 1/4 cup chocolate and stir until smooth. Set container in a small bowl of hot water (water should come halfway up sides of cup) to keep chocolate soft; don't get water in chocolate or it will harden.

Cover a 12 x 15-inch baking sheet with nonstick cooking paper, baking parchment, or wax paper. Dip straight ends of candy canes into chocolate, coating 1/2 to 3/4 of the canes; use a spoon to pour chocolate over canes if needed. Lift out canes and lay slightly apart on the baking sheet.

If desired, drizzle a ribbon of chocolate from spoon over coated sections of the candy canes. Chill 3 to 4 minutes, then return canes to room temperature until chocolate is firm, about 15 minutes. Wrap each cane in cellophane or clear plastic wrap.

Per cane: 39 cal., 14% (5.4 cal.) from fat; 0.1 g protein; 0.6 g fat (0.4 g 20 sat.); 8.6 g carbo (0 g fiber); 4.8 mg sodium; 0 mg chol



Recipe for Napa Valley Chocolates Chocolate Candy Cane Stirrers - goodcooking.com