Dark & White Chocolate Peppermint Bark.
So tasty, so pretty and so simple to make….3 ingredients.
Get the recipe at the end of the post and make your very own.
First, some thoughts about collaborations …
It’s nothing short of amazing when a simple enough idea leads to another, that leads to plotting it out on paper, followed by a conversation, an invitation and collaboration.
Then onto planning, creating, and finally, materialization.
This scenario seams to be the story of my journey for well over 26 years, and has taught me more about myself in relation to remaining an artist BUT not being an island.
Collaborating is just a better way of going through your creative life.
Time and time again the results have proven that the outcome of putting more creatives minds to work on a given project produces results that one mind could not have done.
Why?
Because each of us comes with our own story, our own version of a ‘vision’ and our own delivery methods.
If you have not yet had a true collaboration with another creative – be it another food photographer, a food stylist, a prop stylist, a recipe developer – I beg you to seek one out and experience the entire process and outcome for yourself.
How do you begin?
- Come up with a project or theme
- Research and seek out other creatives in your area via their websites, referrals, etc.
- Reach out, introduce yourself and ask for a meet up
- Share your idea and get started
Finding others to collaborate with is not only for your own personal projects, but to ‘test’ with potential members of your crew before an actual paid booking. It allows you to see what working together looks and feels like.
From a business perspective, it also allows you to understand the capabilities of say, a food stylist, so that when a job does come around, you know who would be the best fit for that particular job.
Collaborating allows all involved to create new pieces for portfolios, websites, all kinds of self promotional materials.
Now, go and do it, and then celebrate with some Peppermint Bark!
Peppermint Bark
(original recipe from the blog – use real butter)
1 lb. dark chocolate, chopped (We used Ghiradelli for both chocolates)
1 lb. white chocolate, chopped
12 peppermint candy canes, crushed (about 1 cup) leaving smaller to med sized pieces, sifting out the peppermint sand, and reserving. Do yourself a favor and use a food processor to do this part.
Melt the dark chocolate in a double boiler, and pour onto a jelly roll pan lined with brown parchment paper or a silpat.
Spread evenly to desired thickness. Place in refrigerator to harden.
Melt the white chocolate in a double boiler, as well.
When cooled, gently fold the peppermint sand into the white chocolate taking care not to overmix (and ending up with pink chocolate).
Remove the dark chocolate from the refrigerator and spread the white chocolate on top.
Sprinkle the peppermint chunks evenly over the white chocolate and gently press the pieces into the layer.
Refrigerate until hardened. Break the bark into pieces.
*use real butter has step by step photos, if you want to ‘see’ the steps.
