Chocolate-Dipped Candycanes (Stirring sticks!)

When I was in high school my friend and I used to pay visits to places like the firestation.  Sometimes we would take cookies and sometimes we would take a paper and a pen on assignment for a non-existent "school project" where we had to ask questions like, "Do you have a dalmation?"  Mostly we were there for the eye candy and the potential of getting to use the firepole. 

Now that I am old and married and entirely uninterested in firemen or feigning school projects but still a little interested in firepoles, I am more aware and thankful for the sacrifice of public works figures like these. And I feel like at Christmastime all these people should get SOMETHING.

These candy canes are fantastic for that because they're cheap. (A box of 12 candy canes is like 98 cents and everyone knows that chocolate isn't actually bought, but magically appears in your pantry.) Also they are super cute.  So that is why I love to give these as gifts. 

And the potential of someday getting an offer to slide down the firepole.

Chocolate-Dipped Candycanes

-Candy canes

-60% cacao chocolate bar, chopped  (I like to use Lindt or Ghiradelli.)

-White chocolate chips or candy melts

Unwrap each candycane.  

Melt chocolate in a smallish bowl on 50% power for 30 seconds at a time, stirring after each interval, until completely melted.  Do not overheat.  Tilt bowl towards you a bit so chocolate forms a pillow of chocolate deep enough for the candy cane to submerge its "crook" completely.  Dip each candycane in the chocolate, shake gently over bowl to remove excess chocolate, and place on a parchment-lined cookie sheet to set.  When sheet is full, move it to the freezer for a few minutes to harden completely.  

Melt white chocolate in a freezer ziploc at 50% power for 30 seconds at a time until completely smooth and melted.  (Knead after each interval to keep parts of the chocolate from overheating and scorching.)  Cut a tip corner of the bag off and drizzle chocolate over each candycane.  Move the cookie sheet back to the freezer until candy canes have hardened completely.

Break off excess pieces of white chocolate drizzle.  Package several candy canes up in a cello bag tied with ribbon to give as gifts.  

Use candy canes as stirring sticks in your next cup of cocoa.