"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 pounds bittersweet chocolate - chopped 1 TBSP solid vegetable shortening 2 pounds crushed hard peppermint candy (like starbright mints - the ones that melt in your mouth, DO NOT work) Crush with a mallet or rolling pin
line a 12 X 15 inch baking sheet with buttered cooking parchment. Place chopped chocolate and solid vegetable oil in a bowl that will nest in a 3 to 4 quart pan filled with boiling water. The bowl should not touch the water). Stir occasionally just until mixture is melted and smooth. Remove from over pan.
Transfer 1 1/4 cups of the crushed peppermint to a fine strainer. Hold over melted chocolate and knock side to sift fine peppermint dust into chocolate. Reserve remaining candy in strainer. Stir remaining unsifted candy into chocolate mixture. Scrape onto parchment and spread 1/4 to 1/2 inch thick. Sprinkle with reserved peppermint from strainer and gently press into chocolate. let stand at room temperature until completely firm, 4-6 hours or overnight. Break or cut bark into pieces. Store airtight in a cool place for up to 1 month.
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