Assembly of the bark is rather easy after the tempering. Semi-sweet chocolate goes first, followed by the white chocolate. The crushed peppermint candies get sprinkled on top off the white chocolate before it sets, so that the candies adhere properly. Once the peppermints are on, the bark gets refrigerated to harden before breaking up into smaller pieces. This a fun festive sweet treat for the holidays and a perfect hostess gift for any and all.
- 20 peppermint candies, lightly crushed
- 8 ounces good quality semisweet chocolate, roughly chopped
- 8 ounces white chocolate, roughly chopped
- peppermint extract
- Step 1 Line an 8×8 square baking pan with parchment paper, leaving some overhang on each side. Note: The best way to do this it to place one piece down overlapping two sides, rotate the pan and place a second sheet down so it overlaps evenly and does not bunch up in the corners.
- Step 2 Place the peppermint candies in a large Ziplock bag, remove most of the air and seal. Place the bag on a flat working surface and using a rolling-pin, gently smash the candies breaking them up into small pieces for the topping. Set aside.
- Step 3 To tamper the semi-sweet chocolate, it helps to use a double boiler if you have one handy. If not, fill a larger stockpot a third full with water and place a second, slightly smaller sauce-pot on top of it. The water should touch the second sauce-pot when placed inside. Bring the water to a low simmer.
- Step 4 Place most but not all of the semisweet chocolate into your double boiler and allow the heated water underneath to slowly melt the chocolate. Stir occasionally as needed. Test the chocolate temperature with a kitchen thermometer, remove from the heat once the chocolate reaches 110 degrees.
- Step 5 Place the melted chocolate into a small mixing bowl. Add the remaining chopped chocolate and with a rubber spatula, stir continually, until the chocolate temperature lowers to about 90 degrees F. Once the chocolate has cooled, add a couple drops of the peppermint extract.
- Step 6 Pour the tempered semisweet chocolate into the prepared baking dish and using a spatula, spread the chocolate out evenly. Gently tap the pan on the counter to remove any air bubbles within the chocolate. Set aside.
- Step 7 Clean and dry the small sauce-pot and repeat the above process now with the white chocolate. Remember to reserve some of the chopped white chocolate to mix in at the end.
- Step 8 Place most but not all of the white chocolate into your double boiler and allow the heated water underneath to slowly melt the chocolate. Stir occasionally as needed. Test the chocolate temperature with a kitchen thermometer, remove from the heat once the chocolate reaches reads 105 degrees F.
- Step 9 Remove from the heat, place in a second small mixing bowl. Add the remaining chopped white chocolate and stir continuously until the white chocolate cools down to about 84 degrees F . Once cooled, add the peppermint extract.
- Step 10 Pour the melted white chocolate evenly over the semisweet chocolate and spread evenly.
- Step 11 Immediately sprinkle some crushed peppermint candy all over the top of the white chocolate layer.
- Step 12 Refrigerate the bark to set for at least 4 hours.
- Step 13
- Step 14 To finish the bark, remove from the refrigerator and gently lift the parchment paper out of the pan and place on a cutting board. Using a serrated knife, cut the bark up into desired sizes. The bark can be stored in an airtight container, unrefrigerated for one week.
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