Chocolate Peppermint Bark
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
24
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Course
Dessert
Chocolate Peppermint Bark
Description
This recipe involves melting high-quality semi-sweet chocolate and white chocolate separately, gently and carefully using a double boiler or microwave at low power to prevent scorching. Peppermint extract is added to the semi-sweet chocolate before it is poured onto a parchment-lined baking sheet and chilled briefly to firm up. The white chocolate is then melted and poured on top of the semi-sweet layer, creating a distinct layered bark appearance. Crushed candy canes are sprinkled over the white chocolate while still soft, adding a crisp, minty texture and flavor contrast.
The final bark sets into a firm slab that can be broken into irregular pieces. The creamy texture of the chocolate balances the cool, refreshing peppermint, making it a classic seasonal sweet perfect for sharing. Using good-quality chocolates enhances the depth of flavor and smooth melt.
Ingredients
- 2 cups semi-sweet chocolate high-quality, or dark chocolate
- 2 1/2 cups white chocolate high-quality*
- 1/4 teaspoon peppermint extract
- 1/2 cup candy canes crushed
- *Notes:
- High-quality makes a difference. I used Ghirardelli white melting wafers but you can use any high-quality white chocolate bar or chips. If using chips I would suggest Guittard or Ghirardelli. I used Callebaut semi-sweet chocolate but you can use Guittard, Ghirardelli, Trader Joe's Pound Plus Bars, or any high-quality chocolate bar.
Instructions
- To slowly melt the chocolate, use double-boiler method or microwave.
- If using a microwave, start with a heatproof bowl. Cook at only 50% power or use defrost setting. This ensures that it doesn't burn. Also, cook the semi-sweet chocolate in only 30-second increments, stirring well after each cooking interval. After chocolate is melted, stir in peppermint extract.
- Once chocolate is melted, pour on waxed paper or parchment paper lined baking sheet or pan. I use a small quarter baking sheet but you can use any type of baking pan, such as a 9-inch square pan.
- Chill the chocolate before pouring on white chocolate. Place in freezer for 10 minutes or refrigerator for about 15-20 minutes or until mostly set.
- Repeat with white chocolate. It is especially important to reduce the microwave power to reduce the heat with white chocolate as it can burn easily. Cook in 30-second increments, remove the bowl and vigorously stir the chocolate until it is completely melted. Repeat
- Pour melted white chocolate over top of chocolate and evenly spread. Top with crushed candy canes while the white chocolate is still melted. Place in freezer or refrigerator to set.
- Store completely covered in refrigerator or at room temperature. I prefer to keep mine in the refrigerator and take out just before serving or giving as a gift.
- Cut into squares or triangles with sharp knife ensuring to cut completely through all layers.
User Reviews
Overall Rating
5
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