Maybe you have seen expensive versions of chocolate peppermint bark in upscale catalogs – a layer of dark chocolate, a layer of white chocolate and crushed red-and-white peppermint candy on top, this confection is a perfect example of something that can be purchased for a hefty price, but duplicated at home for a fraction of the cost. Also, with the homemade version of chocolate peppermint bark, you can use the highest-quality ingredients for an even better result.
Image: Peter Muka
Double Chocolate Peppermint Bark
Author: Bakepedia
Makes: Makes about 2 pounds
Ingredients
- 12, 6- to 7-inch red and white peppermint candy canes
- 1 pound semisweet couverture chocolate, finely chopped
- 1 pound white couverture chocolate, finely chopped
Instructions
- Line a rimmed baking sheet pan with aluminum foil, shiny side up, smoothing out any wrinkles.
- Place candy canes in a heavy-duty ziplock plastic bag and seal. Use a rolling pin to crush the candy canes, alternately rolling and wacking the candy until they are fairly uniformly crushed. Aim for ¼-inch pieces. If there is a lot of powdery residue, place candy in strainer and shake out and discard powdery part (or save and stir into hot chocolate). Set crushed candy aside. You may also chop the canes in a food processor fitted with metal blade and pulsing on and off. It will make a racket, however.
- Temper bittersweet chocolate and spread in an even, thin layer (about ⅛-inch thin) all over the aluminum foil. An offset spatula is a great tool for this technique. It doesn’t have to be perfectly rectangular like the pan, as the candy will be broken up into random pieces. Place in refrigerator for chocolate to firm up while you temper white chocolate.
- Take tempered white chocolate and spread in an even, thin layer over the chilled and firmed dark chocolate. Immediately sprinkle chopped peppermint candy over white chocolate while it is still wet. Place bark in refrigerator until completely firm, about 20 minutes.
- Break the bark into irregular pieces and enjoy!
- May be refrigerated in an airtight container in single layers separated by parchment paper for up to 1 month.
Bakepedia Tips
- This candy looks great packaged in clear cellophane bags tied with red, green, gold or silver ribbons – perfect for a hostess gift during the holidays. Or go all out and offer a whole tin! Also, if you can find red, green and white candy canes, the bark will be even more colorful.
I have tried this before without success, but your formula seems simpler than what I was doing so I’m going to essay it once more. Thanks!