CHOCALATE BOARDS RECIPES

Steps:

• Crush the candy canes (if they aren’t already crushed). Line a large, rimmed baking sheet with parchment paper. Melt the milk (or dark) chocolate in a heat-safe bowl in the microwave using 30-40 second intervals, stirring after each one. Two or three rounds in the microwave should be sufficient. Spread the chocolate out on the parchment in a thin, even layer. Using a large, offset spatula works well, if you have one. Put the pan in a cool place for about 10 minutes or until the chocolate is completely firm, either in the refrigerator or outside, if it’s chilly. Meanwhile, melt the white chocolate the same way, using 30-40 second intervals and stirring after each. Stir in the peppermint essential oil.
  Spread the white chocolate over the milk chocolate quickly and then sprinkle the crushed candy canes over the top. You’ll want to do these steps quickly because the cooled milk chocolate will make the white chocolate firm up quickly. You’ll want the white chocolate wet when you put the crushed candy canes on it so they’ll stick better. Let the white chocolate firm up completely (you can put the pan back in the fridge if you like) and then break it up into big pieces. The bark is ready to eat immediately or you can package it up to give away. Store it in a covered container and keep it away from heat.

Steps:

• Make the Glitter Bombs: Stick a toothpick into the top of a frozen grape. Roll the grape in edible glitter, until coated. Remove the toothpick.
• Arrange all items on the board, making sure to alternate colors, shapes, and textures on the board. Enjoy!
• Plan to serve about 1 mini champagne bottle, 2 glitter bombs, and ½ cup fruit, per person. Fill in the remaining items, as needed.