My reception at Talulah Jones was a little slow, but I did sale a few items as well as one piece of original art. Also, the shop loved my work so much they wanted to keep the other 3 pieces of art and some of my prints.
There was a great write up about my work on the Westword blog concerning my reception at Talulah Jones. I was so excited to be featured on Denver’s definitive source of information for news, music, movies, restaurants, reviews, and events in Denver.
If you haven’t had a chance to check out Talulah Jones yet, definitely stop by. The shop is chalk full colorful items, just about every bit of space in this store is used to display cards, stickers, ribbons, clothing, toys, soaps, rugs, books and so much more!
Love those flags so much!
- 2 cups semisweet chocolate chips
- 1 cup white chocolate chips
- 1 teaspoon vegetable oil
- 1 teaspoon peppermint extract
- crushed candy canes
- Line a cookie sheet or glass dish with waxed paper; set it aside. Melt the semisweet chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth, or melt in microwave 30 seconds at a time. Pour the chocolate onto the cookie sheet/glass dish and spread it to about a 1/4-inch thickness with the back of a spoon.
- Using the same method, melt the white chocolate chips with the oil. Stir continuously until smooth. Add the peppermint extract; stir well. Pour the mixture over the chocolate layer and spread to about a 1/8-inch thickness with the back of a spoon. Draw the tip of a butter knife through the layers to create swirls. Sprinkle crushed candy canes on top. Put a piece of waxed paper on top of the chocolate and press down to make sure the candy canes are stuck in the chocolate. Refrigerate until firm, about 30 minutes.
- Remove the bark from the pan. Peel off the waxed paper. Set the bark on a cutting board and cut it into bite size pieces with a sharp knife. Store in an airtight container in the refrigerator.
(adapted from Familyfun.com)