Separation anxiety solved. I did a LOT of research on the separation issue and red a TON of reviews. Mine didn't have any issues (lie... I had a couple minor bits that separated).
1) Control your TEMPER. When you melt it, the molecules get all crazy and you need to re-align them to make a bar. Tempering makes the chocolate harder and looks better. It's not hard, but you do need to use a candy thermometer to monitor it. This keeps the cocoa butter in the chocolate from "blooming" which means it moves to the surface creating a oily'ish layer that the white chocolate won't stick to. I probably butchered all that but here is an excellent article on it: http://www.craftybaking.com/howto/chocolate-temper-or-tempering-techniques
2) Build a mint bridge. After reading the reviews about too-hard candy, I used Bob's Sweet Stripes. They are more like a butter mint (not rock hard). I took the time to sift out the small parts and dust so that there wouldn't be a "dust" layer between the chocolates. Also, it looks better IMHO. when you press the candy into the chocolate, it bonds to it and the exposed parts are ready to latch onto the white layer. Guys... it's like rebar!
3) No oil. I'm sure it helps to smooth it but I thought it might not let it harden enough.
4) No refrigeration. Set it aside while you work on the white. When complete, just let it harden. Theory: the cold contracts the layer, let them cure at the same rate=better bond.
5) Score the back before breaking.
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Separation anxiety solved. I did a LOT of research on the separation issue and red a TON of...