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.


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