Recipe courtesy of Callie Speer
Show: Cake Wars
Print
Total:
1 hr 35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Advanced
Total:
1 hr 35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Advanced

Ingredients

  • 25 grams (1 ounce) confectioners' sugar
  • 22 1/2 grams (3/4 ounce) baking soda 
  • 2 1/4 grams (1/8 ounce) citric acid 
  • 250 grams (8 3/4 ounces) bittersweet chocolate 
  • 1 cup peppermint candy, finely chopped 

Directions

Special equipment: a tempering machine; a silicone baking mat or wax paper

Combine the confectioners' sugar, baking soda and citric acid. Place the chocolate in a tempering machine and process until tempered. Stir in the dry ingredients. Spread the chocolate mixture 1/4-inch thick on a silicone baking mat or wax paper. Sprinkle the top with the peppermint candies. Refrigerate the chocolate until set, about 1 hour.

Break into pieces to serve.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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