How Do I Make Christmas Bark With Nestle Toll House Chocolate Chips?
Nestle Toll House chocolate chips are a great tool to have around when making your own Christmas bark. Find out how to make Christmas bark with Nestle Toll House chocolate chips with help from a professional and passionate chef in this free video clip.
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Hi, I'm Chef Amee Hoge, and I'm here to teach you how to play with food. Where I take a classic recipe, change it up a little bit to create a whole new dish. Today we're playing with holiday treats specifically making a chocolate almond bark using Nestle Toll House semisweet chocolate chips, some white candy coating and some peppermint chips. Now you can use many different kinds of really any kind of chocolate chip or chocolate that you want. I've chosen these today. And so the key to this is using a double boiler which is a pan or normally it's a stainless steel or glass dish that fits over tightly into a pan that has about an inch of water. OK. so I'm going to go ahead and pour about a cup of semisweet chocolate chips in here. OK and you want this boiling. I'm going to turn this up just a little bit more. There's a nice steam action. Nice with the face. I'm going to get that melted. It's going to take a little bit and in the mean time I'm going to go ahead now I think my chocolate chips are a little bit big, the peppermint chips, so what I'm going to do is use one of my favorite tools and that is it's a slap chop. Or a hand chopper. I'm going to take these. Not quite all of them. You put too many of them in there it doesn't work very well. And I'm going to go ahead and just chop them down a little bit. I think we need to do that a little bit more. We need a rougher chop than that. There we go. You could use them just like that but it makes it nice that when you sprinkle it on top of your chocolate that you can go ahead and it's more like a sprinkle. They're melting nice. What you're going to want to do. Now the reason I use a double boiler is because it helps your chocolate from not scorching. You don't want to burn our chocolate. If you put your chocolate chips directly in to a pan and go for it on the stove, you're probably going to scorch your chocolate, which will taste burnt and then it won't cook up right. The other thing is don't put a lid on top of here. OK. What's going to happen is it's going to collect the steam that's coming up. It's going to create condensation and land right in to your chocolate and water and chocolate are not friends. It will actually ruin your chocolate and it will kind of get all chunky and you're pretty much done at that point unless you know the tricks of how to fix that situation which I've learned that you can use a little bit of heated cream, heavy whipping cream. And you've got to heat it in the microwave or on the stove top and then pour it in there and it actually breaks it up again and you have to, it takes a little extra time and you have to stir it up. So we're almost ready here. Now the other key ingredient to this, don't have to add it in here. Like if you're making this for not a Christmas time or you don't necessarily like peppermint is I'm going to add some peppermint bark some peppermint extract. Going to add about half a teaspoon of pure don't get the imitation stuff. Pure peppermint extract. And you add this not too early in the game and the other thing is the imitation is going to have water in it. You can't add water, like I said. This is actually peppermint oil and alcohol which is going to work well with the chocolate. Oh it smells nice and pepperminty. OK so then what we're going to do is we're going to take this. Now the key to this is turn off your water and have a towel handy because you don't want to drip water right where you're going to pour your chocolate. I did that yesterday. Don't want to do that. So then you're going to take your chocolate, kind of spread it. I've got wax paper out on a baking sheet. Going to use a rubber spatula to go ahead and scoop it all out. Then I'm just going to spread it around. The reason why you use wax paper or parchment paper is it helps it not to stick to your pan. So as I turn it around. You don't want it too thick and pretty much what an almond bark is it's layers of chocolate. You can do red candy coating, you can do peanut butter, you can even do a peanut layer using peanut butter chips. So you kind of have to hold it down. Sometimes it likes to come up on you. Then what I'm going to do is stick this in the freezer. That speeds up the cooling process, or you can leave it on your counter if you're not in a hurry. I don't know who's not in a hurry. And it takes about five to ten minutes to cool. All right we're back. I've got my chocolate melted in the freezer. It took maybe three minutes. I just left it on the pan, which this is going to collect that nice cold temperature really nice and keep it cold and then I have my whey chocolate which I add a little bit of chocolate, Wilton chocolate candy coating chips. Don't use regular like I said don't use regular food coloring because it has water in it. It just won't work. So what I'm going to do is spread this on. It's kind of like frosting a cake. And then try to make it even. Give it a little bit of an even coating on there. It's OK there's a few little lumps in there but that's the beauty of sprinkles. Because we're going to add some sprinkles. You can add any kind of sprinkles you want. I think this is great to have if you're having company come over. It's pretty simple, it's some nice fun candy that is homemade. And it just shows people that you care. So what I do is I chopped these up and I'm just going to go ahead and sprinkle. These are peppermint. They have sprinkles on them. Sprinkle them on here. Make a nice so that's our third layer. All right. There you go. Chocolate peppermint bark. Or chocolate holiday bark with the Nestle Toll House chocolate chips. Here's our final product. I used a little bit more green here to make that candy. Thank you for joining me, I'm Chef Amee Hoge. For more information about me you can visit my website at ChefAmee.com.