Ingredients
Equipment
Method
Prep Your Workspace
- Line a baking sheet with parchment paper and set it aside. Have your chocolates chopped and peppermint candies crushed to make the melting process seamless.
Melt and Spread Dark Chocolate
- Using a double boiler or a heatproof bowl set over simmering water, gently melt the dark chocolate. Stir constantly with a silicone spatula until smooth and shiny. Remove from heat and stir in half of the peppermint extract.
- Pour the melted dark chocolate onto the lined baking sheet and spread it evenly into a rectangular shape about 1/4 inch thick. Place the baking sheet in the refrigerator to set for about 15-20 minutes.
Melt and Spread White Chocolate
- Clean your bowl or use a fresh one to melt the white chocolate the same way as the dark chocolate. Once melted, stir in the remaining peppermint extract.
- Pour the white chocolate over the set dark chocolate layer and spread gently but evenly with a spatula.
Add Peppermint and Chill
- Immediately sprinkle the crushed peppermint candies over the white chocolate layer before it sets. Lightly press them down for better adhesion.
- Return the baking sheet to the refrigerator and chill for at least 30 minutes or until fully set. Once firm, break the bark into irregular pieces.
Notes
- Use high-quality chocolate for best flavor and texture.
- Be careful not to overheat the chocolate to avoid burning or seizing.
- Store the bark in an airtight container for up to two weeks.
- Try adding sea salt or crushed nuts for a delicious twist.
- Crush peppermint candies in a sealed bag to minimize mess.