Jelly Roll pan
wax paper
3 oven safe bowls
10-11 oz chocolate
10-11 oz vanilla candy melts/white chocolate chips
10-11 oz chocolate
candy oil (peppermint)
Directions:
- Cut the wax paper to fit the length of the pan as well as come up the sides a bit, but you DON’T want them to come up the sides too far of it will fold over and fall into the chocolate. Don’t want the wax paper moving around so you want to take some of the melted chocolate in each corner to hold the wax paper in place. Make sure your wax paper is pulled tight across, we don’t want any bubbles, bumps or wrinkles in the paper, it will show in the chocolate.
- Melting the Chocolate: Get 3 oven safe bowls. Put the chocolate for each layer in a different bowl. Put them all in the oven on Warm for 20 mins. Then turn off the oven and pull out the first layer (leave the other two bowls in the oven to keep warm). Stir it until smooth and add your flavoring. (Make sure to use candy flavoring, NOT extracts) You can add the same flavor to every layer or mix and match different flavors. I did one layer in almond and the other two as peppermint. About 7 drops for each layer, to taste.
- QUICKLY, so chocolate is still warm when you're done, spread the chocolate into the pan. Don’t want to overwork the chocolate (can start on the outer edges working in a circle then spreading into the center.)
- To smooth it out, grab the side and shake/knock it on the table. After a bit of shaking/knocking the chocolate will smooth itself out.
- In a few min what the layer goes from glossy to matte it's time to pour the next layer. (Pour to soon you’ll risk mixing the layers together, wait too long the layers won’t stick together)
- Take the colored candy melts (white chocolate) out of the oven, add the candy oils (7 drops) and stir it together. Spread it over the chocolate layer.
- Shake/knock it smooth and let it cool until it’s also matte.
- Add the last layer of chocolate the same way.
- Once it’s matte, cut the rest into 2 1/4 inch squares.
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