Toronto Trash Recipe

(c) 2009 F. Bruce Abel

http://www.theglobeandmail.com/life/holiday/holiday-food/chocolate-candy-cane-bark/article1394337/


Toronto Peppermint Trash (I call it, to go with our other recipe Texas Trash)

1 lb dark chocolate 70% cacao (we used Ghirardi 60% and it tasted just fine!)
chop, ideally w/serrated edge knife
cook low heat, heavy pot (she did this; we did microwave)


then mix in
peppermint extract
½ tsp


pour it over, and spread it out with a spatula over
parchment paper laid on pan (MOM HAD US USING REYNOLDS FOIL WITH SIDE UP where you can read the lord "Reynolds.")
refrig for 20 minutes or longer



then work on white choc
chop choc up, serrated edge knife
low heat – a little more delicate than dark chocolate BE VERY CAREFUL IF YOU MICROWAVE; DO IT IN 20 SECOND INTERVALS AT ½ POWER (5 ON A SCALE OF 10) will take a little longer than the dark choc did. HAD TO THROW FIRST BATCH AWAY FROM OVERCOOKING WHEN I GOT impatient AND SET IT FOR 1 MINUTE AT FULL POWER AFTER ALMOST GETTING IT RIGHT WITH SMALL SEGMENTS OF TIME
peppermint extract
½ tsp

mix crushed candy canes chopped into the white chocolate after you’ve heated; leave some for sprinkling on the top to assure that people handling it will get sticky hands and pieces on their clothing.

20 minutes or ad infinitum in refrigerator or out the back where raccoons can get at it, for dark
20 minutes in refrig for both

this presentation will last for 1 to 2 months

break bark pieces up when you take it out of refrig (or from outside as we did it) it’s made because it will have a tendency to melt at room temp.

This recipe was in Toronto Globe and Mail yesterday (December 22, 2009) as a video. No written recipe given, so took it off the audio.
http://www.nytimes.com/2009/12/24/business/24trading.html?_r=1&em