Directions: |
Directions:1. Note that it doesn't have to be peppermint- this recipe works equally well with any
hard candy, so peppermint haters should feel free to substitute spearmint, cinnamon, or fruit candies as taste and availability dictate.
2. Line your pans with waxed paper. It should curl up to protect the sides, too. Crease the corners so it behaves.
3. Crunch up your peppermint (or other favorite) candies into small bits. Or powder some of it and put directly into your chocolate; (any leftover powder can be used in hot chocolate as well!)
4. Chop your chocolate (the dark stuff) into smaller chunks, and add to double boiler. Make sure to keep water out of your chocolate - water interferes with proper chocolate-melting.
5. Pour your smooth, melted chocolate into the waxed paper-lined pans. Use the
heat-proof spatula to spread it evenly about the pans. You want it to be about ¼ inch thick. Much thinner and it will crack; much thicker and it won't be bark.
6. Chop the white chocolate into smaller chunks, and melt as you did your dark
chocolate. Optional: stir in a couple of scoops of peppermint candy powder for added
peppermint flavor. When the dark chocolate layer has thickened but is still a bit tacky to the touch, gently pour in the white chocolate, then smooth it out with a heat-proof spatula. (If the dark chocolate has set too far the layers may delaminate (separate) during cutting, but if it's still soupy you might accidentally mix the layers.)Try to pour it over in a smooth layer to minimize the amount of necessary spatulation. You don't want to disturb the dark chocolate layer- just skim the white chocolate over top of it.
7. As soon as possible, sprinkle your crushed bits of peppermint candy over the
still-soft white chocolate. Press large pieces down a bit to make sure they stick.
Set aside in a cool, safe place to allow chocolate to solidify.
8. Remove the entire chocolate brick in its waxed paper wrapper from the pan, and set it on a cutting board. Gently peel off the waxed paper. Use a large, thin, sharp knife to cut the block of chocolate into squares, or use your hands to break it into
manageable chunks. Pile on a plate to serve, then store leftovers (if you've got any!) in an airtight plastic container. |
This recipe for Chocolate Peppermint Bark is from