Chocolate Noodles With Peppermint Broth And White Chocolate Sorbet Recipes

WHITE CHOCOLATE PEPPERMINT BARK

Steps:

• Line an 11x17-inch baking sheet with parchment paper.
• Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.
• Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

PEPPERMINT WHITE HOT CHOCOLATE

Steps:

• Bring cream and milk to a simmer in a large, heavy saucepan. Reduce heat to medium-low. Add white chocolate and stir until melted and smooth.
• Remove from heat and stir in peppermint extract.
• Ladle hot chocolate into individual mugs and top with whipped cream and crushed candies. Garnish each mug with a small candy cane.

WHITE CHOCOLATE PEPPERMINT BARK

Steps:

• Line a 9x13" baking pan with aluminum foil.
• Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.
• Do not let the chocolate burn!
• Remove from heat and stir in the 1/3 cup of crushed candy canes.
• Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2" border around the edge of the pan.
• Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.
• Melt semisweet chocolate pieces.
• Drizzle the melted semisweet chocolate all over the surface of the white chocolate.
• Sprinkle with the remaining 2 tablespoons of crushed candy canes.
• Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so).
• Cut or break the bark into serving pieces.
• Jagged edges are ok.
• These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.

CHOCOLATE NOODLES WITH PEPPERMINT BROTH AND WHITE CHOCOLATE SORBET

Steps:

• Chocolate Water: Heat the sugar and water to a simmer, add the sifted atomized chocolate, and return to a simmer. Emulsify, cool, and strain through a fine-mesh chinois. Chocolate Noodles: Combine dry ingredients and mix together well. Shear into the water and chocolate water on the vita prep and blend on medium speed for 1 minute. Transfer to a pot and heat to a simmer, stirring constantly. (Make sure you have the peristaltic pump and ice bath set up before you start.) Heat to 190°F or above. Transfer to a plastic quart container and process through the pump. Neutral Fluid Gel Base: Shear the Agar Agar and sugar into the water and bring to a boil. Reduce to a simmer and simmer for 5 minutes. Pour out into a container. Chill. Once set, shear again until fluid and pass through a chinois. Remove air in the cryovac machine. Peppermint Broth: Blanch and shock the GREEN ONLY leaves. Squeeze out and place in the vita prep. Add a small amount of water and simple syrup and blend until super fine. Chill on an ice bath. Pass through a chinois, then pass through a cheese cloth-lined chinois. Mix 4:1 peppermint to neural fluid gel. Just before serving, add a touch of peppermint oil to taste-use peppermint oil sparingly as it is very strong. White Chocolate Sorbet: Combine the first five ingredients and bring to a simmer. Combine the sugar and Sorbet Stabilizer and whisk in. Bring to a boil. Add chopped chocolate and emulsify with burr mixer. Cool to room temperature, add Crème de Cacao, and spin in the ice cream machine until it's the consistency of soft serve. To Serve: Place some chocolate noodles in the bowl and cover halfway with the broth. Scoop the ice cream and roll in cocoa nibs half way before adding to the peppermint broth and noodles.

DARK CHOCOLATE MINT SORBET

Steps:

• Combine 3 1/4 cups water, the honey or corn syrup and the sugar in a saucepan and bring to a boil. Stir with a rubber spatula until sugar is completely dissolved and remove from heat.
• Meanwhile, place chocolate and tea bag in a medium-size bowl. Pour on hot water mixture and let stand for 5 minutes. Remove tea bag. Add peppermint extract.
• Using a hand blender, blend mixture until smooth, 1 to 2 minutes. Stir bottom of bowl with a rubber spatula to make sure mixture is well combined, and blend again if necessary. The chocolate will separate to an extent when chilled, but you will be blending it again. Cover bowl and refrigerate for at least 12 hours. Place a 1-quart container (or slightly larger) in the freezer.
• Remove sorbet mixture from refrigerator and blend again until smooth. The chocolate that has slightly solidified on top will be reincorporated. Freeze in an ice cream maker following manufacturer's directions. Transfer to the chilled container. Cover and place in freezer for 2 hours or longer. Allow sorbet to soften in refrigerator for 1 hour before serving.