I used Ghiradelli 60% cacao chips for the chocolate, and they were wonderful. I tried both Ghiradelli and Nestle white chips. Both seemed to cook a bit, rather than just melting to a smooth consistency, but once poured, this "problem" disappeared. However, the white chips were thick and had to be spread, even with the addition of the oil. What this meant for me was the the hot white chips melted the top of the chocolate a bit, and my final product was dark brown with a very light brown top. Like others, I do not recommend putting peppermint pieces between the layers. I found that the white and dark layers sheered apart when I broke them if I did. Save the peppermint chunks for the top, and if your white layer turns a bit brown like mine, the peppermint pieces will help disguise it.
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I used Ghiradelli 60% cacao chips for the chocolate, and they were wonderful. I tried both...