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Heat
the chocolate in a microwave-safe bowl at 50 percent power until
the chocolate is soft, about 1 1/2 minutes. Stir until smooth. Return
to the microwave and heat again for about 20 seconds. Keep the chocolate
warm by placing the bowl in a larger vessel of hot water, halfway
up the bowl.
Dip
the straight ends of the candy cane into the chocolate, coating
about half of the cane. Lift the canes out and place on a baking
sheet coated with DuPont SilverStone® non-stick. Chill in the
refrigerator for about 5 minutes and then return the canes to room
temperature. The chocolate will be hard. Wrap each cane in clear
plastic wrap until ready to serve. Then pass a plate full of canes
around with the cream and sugar.
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