I'd like to make "Grasshopper Bark" using semi-sweet chocolate, white chocolate and crème de menthe. I thought it would be pretty easy, melt 1 1/2 cups chocolate morsels with 1 TB. vegetable oil, do the same for the white chocolate in separate bowl, and then add crème de menthe to the white chocolate. However, when I added the crème de menthe the white chocolate got almost granular and lost the smooth melted consistency. Also, it didn't have a strong crème de menthe flavor even though I added quite a bit.
So, was it the alcohol that dried out the white chocolate? Or would I have better results adding the crème de menthe to the semi-sweet chocolate? Or could I pour a layer of crème de menthe between the two layers of chocolate?
Sure would appreciate any suggestions.
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