William Sonoma Peppermint Bark

by Em
(Jacksonville, Fl)

I recently tried to make a version of William Sonoma Peppermint Bark. I found tons of recipes all very simple and tried two of them as an experiment to see how close they were to the real thing.

Although I have absolutely no complaints about the flavor of the candy, the chocolate even after setting for hours is still much much softer than the candy I buy in the store. I need help in figuring out why?

Is it because I let the chocolate get too hot and didn't temper the chocolate as I was melting it?

Now this was just a trial run so I am open to any and all suggestions anyone might have. Thanks.

Hi Em,

Tempering the chocolate does give you a firmer result with a crisper, snappier chocolate finish.

Tempering is much more time consuming, but it should give you the result you are aiming for.


Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Candy Making Questions & Answers.

Search our Site:

Sign up for our FREE newsletter,
Charmingly Chocolate

E-mail Address

First Name


Don't worry -- your e-mail address is totally secure. I promise to use it only to send you Charmingly Chocolate.

Some of our delicious Site Sponsors

chocolate club

Chocolate Candy Mall Thank You