I may be in the minority for this one, but I’ve never really liked the taste of candy canes. I love sweet things and peppermint but strangely not candy canes. However, I know that chocolate and mint go well together…so I thought I would try and make peppermint flavoured chocolate canes this Christmas.

What you will need:

• 100g Dark cooking Chocolate
• 75g White Cooking Chocolate
• 5 Drops of Peppermint Extract
• Piping bag with a thin nozzle
• 2 Heatproof bowls
• Saucepan
• Roll of baking paper
• 2 Trays (not essential but makes life easier)

Method:

1) Temper 100g dark chocolate in a heatproof bowl, over a saucepan of boiling water (make sure the bowl doesn’t sit on the water) – gently stirring with a wooden spoon as it melts

2) Lay two sheets of baking paper to fit your two trays.

3) Once melted, add the peppermint extract and continue stirring for a minute. Then transfer your contents into a piping bag with your nozzle fitted*

4) Squeeze and pipe cane shapes about 3cms high until you run out of chocolate.

5) Place the trays in a cool place to set (this will take about 15 minutes in the fridge)

6) Meanwhile temper the white chocolate using the same process.

7) Once melted, remove from heat and set aside.

8) Roll out another sheet of baking paper on a flat surface roughly the size of one of your trays

9) Bring half of your dark chocolate canes back out and begin dipping the canes into the melted white chocolate, and transfer to the new baking paper. You’re aiming to cover it as much as possible.

10) Once all covered, allow the canes to cool for 10-15 minutes.

11) Combine the white & dark chocolate canes in a bowl and there you have it!

12) Clean up and taste your creations!

It will be a very messy process but also a lot of fun!

Tag us on Instagram @WhitworthArt and Twitter @WhitworthArt to let us know how you got on!

*Note – if you’ve never used a piping bag before, place the nozzle into the bag, pointing in the corner that is sealed. Cut a hole in the corner to fit the nozzle.

Then turn the top edge of the piping bag inside out and begin filling with your chocolate. Once the chocolate reaches to about half or ¾ of the bag, put your index finger and thumb above the chocolate mixture and squeeze, then twist the bag. This will create a temporary seal that allows you to tighten the bag. Once done you can carefully begin piping your mixture.

Alternatively, you can ask someone to help you if you’ve never used one before!

Merry Christmas!

– Jason