Wednesday, October 9, 2013

Dip Candy With White Bark

White bark, also known as white chocolate, almond bark or white confectioners' bark, creates a smooth, creamy coating. To use it as a dip, you must melt the bark first, then work quickly to dip your candy before the melted bark cools and becomes solid again. Choose your own centers for the candy (see Tips section for ideas). To make this process faster, do it as a holiday activity with your friends and family. Each guest can then take home some of her dipped candy.


1. Coarsely chop the white bark with the knife into 1/4-inch to 1/2-inch bits. Set these aside.

2. Fill the saucepan (or the bottom of the double boiler) with 2 inches of water and bring it to a boil over high heat. Reduce the heat to low or medium low so that the water barely simmers.

3. Set up the candy dip area by placing the candy centers on your right and the wax paper on your left (or vice versa). Ready the two forks by placing them beside the candy centers.

4. Put the top of the double boiler over the bottom pan, or place the metal bowl over the saucepan so its bottom does not contact the simmering water. Place the chopped white bark into the top of the double boiler or the metal bowl atop the saucepan. Whisk the white bark pieces to distribute the heat and help them melt more evenly. Avoid getting any water into the bark as it melts.

5. When all of the white bark melts, turn the stove off and remove the bowl from atop the saucepan, but leave the melted bark in the metal bowl to prevent it from cooling too quickly. Place the bowl between the candy centers and the wax paper. Let the melted bark cool slightly for 5 minutes to improve adhesion to the centers.

6. Carefully drop a candy center into the melted bark. Use the two forks to roll it around so it is completely covered. With the two forks, lift the coated candy piece and transfer it to the wax paper. Wait 5 minutes before dipping any more candy if you notice pooling of the melted bark at the base of the chocolate-covered candy.

7. Repeat Step 6 with the remaining candy centers, whisking the melted bark after every five candies dipped to keep the coating smooth.

8. Allow the dipped candy to cool at room temperature for 5 to 10 minutes to solidify before wrapping the individual pieces of chocolate-covered candy in wax paper and storing in an airtight container.

Tags: melted bark, candy centers, double boiler, metal bowl, white bark, atop saucepan, bark melts